Main ingredients 🥩
perilla leavesgreen onionsoy saucegarlictoasted sesame oil
Imokase's Perilla Leaf Steamed Dish
A fragrant perilla leaf steamed dish where each leaf is gently seasoned with a special sauce made from soy sauce and toasted sesame oil, then lightly steamed.
🙋 Recommended for
- ⭐ Those seeking a moist perilla side dish that fully preserves the herb's fresh fragrance
- ⭐ People looking for an ultra-simple recipe that requires no heat control—just stack perilla leaves and steam briefly
Ingredients needed 🛒4 servings
- perilla leaves as needed
- green onion 1 stalk (minced)
- soy sauce 200ml
- minced garlic 1 tablespoon
- whole sesame seeds as needed
- water as needed
- toasted sesame oil 3 tablespoons
Recipe 🍳
- Mix minced green onion, soy sauce, minced garlic, whole sesame seeds, and water to make the marinade sauce, then stir in 3 tablespoons of toasted sesame oil.
- Place two perilla leaves at a time on a cold pan, layering them together.
- Spread the green onion bits and broth from the prepared sesame oil marinade evenly over the perilla leaves.
- Repeat layering two leaves at a time and brushing with marinade until all leaves are stacked.
- Sprinkle whole sesame seeds generously on top, and add a small amount of water around the edges to prevent burning.
- Cover the pan and turn on the heat. Steam for just a short time until steam rises and the leaves are slightly wilted.
- Mix 3 tablespoons of toasted sesame oil into the marinade sauce to prepare the perilla leaf seasoning.
- On a cold pan, layer perilla leaves two at a time, brushing the marinade evenly on each layer.
- Stack the leaves neatly and sprinkle whole sesame seeds on top.
- Add a little water, cover the pan, and steam briefly.
Cooking tips 💡
- Since the marinade drips down through the layers, avoid applying too much sauce to the bottom leaves.
- Overcooking causes the perilla aroma to fade and the texture to become tough, so steam just until the leaves are slightly wilted.
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