Stir-fried Petasites Japonicus Stems with Perilla Seeds
How to Make a Delicious Stir-fried Petasites Japonicus Stem Side Dish with Perilla Seeds
When I lose my appetite, my mother used to blanch the slightly bitter Petasites Japonicus leaves for wraps and stir-fry the stems with ground perilla seeds, creating a side dish with a crunchy texture and nutty flavor. Following in her footsteps, I’ve adapted the recipe slightly to suit my own taste. This stir-fried Petasites Japonicus stem side dish with perilla seeds is a delightful accompaniment that will make you want to eat more rice.
Ingredients- Petasites Japonicus stems, 2 handfuls (approx. 200g)
- Ground perilla seeds, 20cc (2 Tbsp)
- Anchovy extract (fish sauce), 20cc (2 Tbsp)
- Gochugaru (Korean chili flakes), a pinch
- Grapeseed oil, 10cc (1 Tbsp)
- Minced garlic, a little
- Water, 20cc (2 Tbsp)
Cooking Instructions
Step 1
First, wash the Petasites Japonicus stems thoroughly. Blanch them briefly in boiling water, then rinse with cold water and drain well. Cut the stems into bite-sized pieces, about 5-7cm long. Heat a pan over medium heat, add 10cc of grapeseed oil, and stir-fry the cut stems until they retain a crunchy texture. Sauté them just enough to remove the raw flavor.
Step 2
Once the stems are partially stir-fried, add a little minced garlic and 20cc of anchovy extract. Continue to stir-fry, allowing the anchovy extract to add a savory depth and season the stems. For a touch of color, add a pinch of gochugaru and stir well to combine all ingredients.
Step 3
After adding gochugaru for a vibrant color, toss in 20cc of ground perilla seeds and 20cc of water. Mix quickly. The ground perilla seeds will add a wonderfully nutty aroma, making the dish much more delicious. Once the liquid starts to simmer, immediately turn off the heat. Be careful not to overcook, as this can diminish the stems’ crispiness. Your delicious stir-fried Petasites Japonicus stem side dish with perilla seeds is ready!
