Stir-Fried Shiitake Mushrooms with Perilla Seeds: A Savory and Flavorful Side Dish
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Introducing ‘Stir-Fried Shiitake Mushrooms with Perilla Seeds,’ a dish where the chewy texture of shiitake mushrooms meets the rich nuttiness of perilla seeds for a match made in culinary heaven. The combination of shiitake mushrooms, which offer a deep flavor with every bite, and perilla seeds creates an addictive charm that will have you finishing a bowl of rice in no time. Perilla seeds, derived from perilla leaves, offer a unique nuttiness distinct from sesame seeds and are a precious ingredient passed down through generations. This recipe is simple yet incredibly flavorful, making it a fantastic side dish that everyone, young and old, will love. Experience a taste that’s perfect for everyday meals, not just special occasions!
Ingredients- 8 Shiitake mushrooms
- 1 tsp Minced garlic
- 2 Tbsp Soup soy sauce (use soup soy sauce instead of regular soy sauce for a deeper flavor with perilla seeds)
- 3 Tbsp Perilla seed powder (use generously for added nuttiness)
- 3 Tbsp Broth (made from anchovies, kelp, dried shrimp, etc., for a rich taste)
Cooking Instructions
Step 1
Prepare the fresh shiitake mushrooms by trimming the stems and lightly rinsing them under running water. Once drained, thinly slice the mushrooms lengthwise into approximately 0.5 cm thick strips, preserving their shape. It’s important to maintain their chewy texture.
Step 2
Heat 1 Tbsp of cooking oil in a preheated pan over medium-low heat. Add 1 tsp of minced garlic and stir-fry until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic.
Step 3
Add all the sliced shiitake mushrooms to the fragrant garlic oil. Stir-fry over medium heat until the mushrooms soften and become slightly golden brown. This process helps to bring out the mushrooms’ umami.
Step 4
Once the mushrooms are partially stir-fried, pour 2 Tbsp of soup soy sauce along the edges of the pan. Stir well to combine, allowing the deep, savory flavor of the soup soy sauce to meld with the mushrooms. Soup soy sauce can be saltier than regular soy sauce, so it’s best to taste and adjust the amount. The reason for using soup soy sauce is to create a harmonious flavor profile with the perilla seed powder.
Step 5
Add 3 Tbsp of broth to further enhance the shiitake mushrooms’ flavor. For an even richer taste, you can prepare the broth in advance using ingredients like anchovies, kelp, dried shrimp, dried mussels, shiitake mushroom stems, and dried radish. Continue stir-frying until the broth reduces and the flavors penetrate the ingredients.
Step 6
Once the mushrooms, soup soy sauce, and broth are well combined, generously add 3 Tbsp of perilla seed powder for the ultimate nutty flavor. Reduce the heat to medium-low to prevent burning. Stir gently with a spatula, mixing the perilla seed powder evenly until well combined. Ensuring the powder doesn’t clump is key.
Step 7
The dish is ready when all ingredients are well mixed and the sauce has thickened slightly. The ideal consistency is when you can still see some of the perilla seed skins. Let it simmer gently over medium-low heat to allow the nutty flavor of the perilla seeds to fully infuse the ingredients.
Step 8
Plate the beautifully stir-fried shiitake mushrooms with perilla seeds. The savory aroma of the soup soy sauce, the rich and nutty taste of the perilla seeds, and the chewy texture of the shiitake mushrooms, reminiscent of meat, create a superb side dish. Enjoy your delicious meal!
