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Can You Eat Perilla Leaves Raw

Marinated Perilla Leaves

Perilla leaves, also known as shiso leaves or Japanese basil, are commonly used in many cuisines for their herbaceous and slightly minty flavor.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 15 minutes
Course: Side Dishes
Cuisine: Japanese, Korean
Keyword: Marinated Perilla Leaves
Calories: 91kcal

Ingredients

  • 20 perilla leaves

For the Marinade:

  • 3 tablespoons coarse ground gochugaru
  • 1 teaspoon soy sauce
  • 1 tablespoon anchovy stock dashi,
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon sugar
  • 2 teaspoons finely minced garlic

Instructions

  • Leafy perilla is cleaned and dried. Mix all the ingredients for the marinade in a small basin, adding more liquid if necessary to achieve a smooth paste.
  • Lay a perilla leaf flat on the bottom of a lidded container. Add a small spoonful of the marinade, about 1/4 teaspoon, and spread it out evenly across the leaf. Repeat this process with additional perilla leaves until all of the marinade and leaves have been used.
  • Keep chilled for at least two hours and up to two weeks. yastmastmastmastmas, and.

Video

Nutrition

Calories: 91kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 790mg | Potassium: 505mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7148IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 4mg
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