This Man's Cook Tuna Perilla Pancake

• canned tuna 250g 1 can
• tofu 150g
• minced garlic 1/2 tablespoon
• minced green onion 1 tablespoon
• mirin 1 tablespoon
• seasoning salt 1/2 teaspoon
• brewed soy sauce 1/2 tablespoon
• red pepper powder 1/4 teaspoon
• sesame oil 1/2 tablespoon
• perilla leaves for wrapping 15 leaves
• finely chopped perilla leaves 20 leaves
• all-purpose flour as needed
• eggs 2

Recipe 🍳

Cooking tips 💡

• To prevent clumping and preserve texture, gently break up the chopped perilla leaves with your fingertips while mixing into the filling.
• When folding the perilla leaves, press firmly to remove air pockets so the pancake holds its shape during cooking and doesn’t open up.
• Since the tuna filling requires no long cooking time, remove the pancakes as soon as the outer egg coating turns golden—this ensures perfect doneness without drying out.

Recommended for 🙋

• ⭐Those who enjoy the fragrant aroma of perilla combined with the rich yet lean taste of tuna.
• ⭐Home cooks hesitant to make perilla pancakes due to concerns about removing meat juices or lengthy prep times.
• ⭐People looking to use up leftover perilla leaves from the fridge in a delicious and practical way.