A classic Korean soy-marinated perilla leaf recipe by Kō Kentetsu, using fresh perilla. Nicknamed a "rice thief" for how much rice it makes you want to eat, this dish can be made in a quick 3 minutes. By carefully brushing the sauce onto each leaf, the flavors soak in quickly, creating an appetizing aroma and taste.
Ingredients
Main Ingredients (For 10 leaves)
- Perilla leaves 10 sheets
Seasonings
- [A] Mentsuyu (Noodle Soup Base) 1/2 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Grated Garlic a pinch
- [A] Water 1 tbsp+
- [A] Toasted White Sesame Seeds 1 tsp
- [A] Sesame Oil 2 tsp
- [A] Chili Powder to taste (or Ichimi Togarashi - Japanese Chili Powder - a little)
Steps
- Wash the perilla leaves briefly and thoroughly pat them dry with paper towels. (Key Tip!) Ensuring the leaves are well-dried helps the sauce soak in better.
- Trim the stem ends of the overlapping perilla leaves with scissors.
- In a bowl, combine 1 tbsp soy sauce, a pinch of grated garlic, 1/2 tbsp mentsuyu (noodle soup base), 2 tsp sesame oil, 1 tsp toasted white sesame seeds, chili powder to taste, and 1 tbsp+ water. Mix well to create the sauce. (Key Tip!) Traditionally, dried bonito stock is used, but mentsuyu is a convenient substitute. Adjust the amount of chili powder to your preference.
- Place one perilla leaf on a plate and brush a desired amount of the prepared sauce onto it.
- Layer the next perilla leaf on top and brush with sauce, repeating this process. (Key Tip!) Brushing the sauce carefully onto each leaf individually ensures the flavors penetrate well in a short amount of time.
- Complete the perilla leaves in soy sauce.
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