Crispy and Savory Tuna and Perilla Leaf Pancakes
Festive Delights! Make Tuna and Perilla Leaf Pancakes with Smart Living
A must-have dish for holiday feasts! This year, elevate your festive table with Smart Living’s ‘Tuna and Perilla Leaf Pancakes’, a delightful combination of fresh perilla leaves, savory tuna, and mild tofu. Enjoy this elegant holiday delicacy, loved by all ages, conveniently made at home.
Main Ingredients
- 12 Perilla leaves
- 1/2 block firm tofu
- 1 can tuna (150g)
- 1/3 onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 3-4 eggs
- Pancake mix (or all-purpose flour) as needed
- Vegetable oil (canola oil, etc.) generously
Dipping Sauce Ingredients
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp chopped onion
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp chopped onion
Cooking Instructions
Step 1
First, rinse the perilla leaves thoroughly under running water. Removing any dirt from the surface will ensure a cleaner taste.
Step 2
Gently shake the excess water off the washed perilla leaves, or pat them dry with a kitchen towel. Any remaining moisture can cause the pancakes to spatter or become soggy.
Step 3
Drain the firm tofu by placing it in a colander, or wrap it in cheesecloth or a clean kitchen towel and squeeze out the water by hand. Removing as much moisture as possible from the tofu will prevent the pancakes from becoming mushy and enhance their savory flavor.
Step 4
Once the tofu is squeezed dry, place it in a bowl and mash it with a fork or your hands until it’s smooth. Mashing it thoroughly without lumps will help the filling bind together well.
Step 5
Peel the onion and finely mince it using a knife or a food processor. If you prefer a milder onion flavor, you can soak the minced onion in cold water for a few minutes and then drain it well.
Step 6
Open the can of tuna and drain the oil thoroughly using a sieve. Press the tuna with a kitchen towel to squeeze out any remaining oil; this will result in a lighter and cleaner tasting pancake.
Step 7
Transfer the drained tuna to the prepared bowl.
Step 8
Add the mashed tofu, minced onion, 1 Tbsp minced garlic, and 1 Tbsp sesame seeds to the tuna. Mix everything together thoroughly with your hands or a spatula until well combined. This filling is key to the delicious flavor of the tuna and perilla leaf pancakes.
Step 9
Lightly dust the inside of each perilla leaf with pancake mix (or flour). Then, place about 2/3 of the tuna filling onto one half of the perilla leaf. Fold the pointed end of the leaf over first, then fold the other side to create a neat triangle shape. The aromatic perilla will wonderfully complement the filling.
Step 10
Coat the folded perilla leaf parcels evenly with pancake mix (or flour). This flour coating helps the egg wash adhere better and ensures a crispy finish.
Step 11
In a separate bowl, beat the eggs until smooth. Dip each flour-coated perilla leaf parcel into the egg wash, ensuring it’s fully coated. Gently shake off any excess egg.
Step 12
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the egg-coated perilla leaf pancakes into the hot pan. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. Be mindful of the heat to prevent burning.
Step 13
Measure out 2 Tbsp of soy sauce for the dipping sauce.
Step 14
Add 1 Tbsp of vinegar.
Step 15
Stir in 1/2 Tbsp of chopped onion and mix well.
Step 16
Finally, add a pinch of sesame seeds for extra flavor.
Step 17
Your delicious dipping sauce is ready! Enjoy it with the warm, freshly fried tuna and perilla leaf pancakes for an even more delightful meal.
