A budget-friendly snack or side dish made with enoki mushrooms and perilla leaves for around $2. These are wrapped and pan-fried to perfection, resulting in a crispy exterior and a flavorful, concentrated enoki interior. Try this addictive recipe with minimal ingredients and simple steps!
Ingredients
Main Ingredients (2 servings)
- Enoki mushrooms 1 bunch (200g)
- Perilla leaves 10-12 leaves
- Potato Starch (as needed)
- Vegetable Oil (as needed)
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Soy Sauce 1 tbsp
Steps
- Trim the tough ends off the enoki mushrooms (200g) and separate them into smaller clusters.
- Drizzle the enoki mushrooms with 1 tbsp Cooking Sake (Rice Wine) and 1 tbsp Soy Sauce, ensuring they are evenly coated.
- Trim the stems off the 10-12 Perilla leaves.
- Place the perilla leaves and Potato Starch (as needed) into a resealable bag and shake to coat them evenly.
- Lay a perilla leaf, green side down, and place a portion of the enoki mushrooms on top. Roll them up tightly.
- Lightly coat the rolled enoki and perilla with Potato Starch (as needed).
- Heat Vegetable Oil (as needed) in a frying pan over medium heat.
- Once the pan is hot, carefully place the enoki and perilla rolls seam-side down.
- Pan-fry them, flipping occasionally, until they are golden brown and crispy on all sides. Once both sides are crisp, remove from the pan. [Key tip!] Even with minimal oil, these will achieve a crispy texture like deep-frying.
- Cook the remaining enoki and perilla rolls in the same manner.
- Drain any excess oil and transfer to a plate to serve. [Key tip!] If they are too large to eat comfortably, cutting them in half before plating can make them easier to handle.
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