Savory Perilla Shoot and Anchovy Braise: A Perfect Summer Side Dish!
Salty and Fragrant Perilla Shoot and Anchovy Braise – Making a Delicious Summer Side Dish
A recipe for a savory braised dish featuring perilla shoots and anchovies, perfect for a summer side dish. This simple yet flavorful side dish will help revive your appetite!
Main Ingredients
- 1.5 cups Anchovies (for broth or small dried anchovies)
- 150g Perilla Shoots
- 1/2 Onion
- 3 Chilies (green or red)
Seasoning Ingredients
- 1 Tbsp Perilla Oil
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Kelp Soy Sauce
- 2 Tbsp Brewed Soy Sauce
- 1/2 Tbsp Ginger Syrup
- 1 Tbsp Rice Wine (Mirin or Cheongju)
- A splash of Perilla Oil (for finishing)
- 1 Tbsp Perilla Oil
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Kelp Soy Sauce
- 2 Tbsp Brewed Soy Sauce
- 1/2 Tbsp Ginger Syrup
- 1 Tbsp Rice Wine (Mirin or Cheongju)
- A splash of Perilla Oil (for finishing)
Cooking Instructions
Step 1
If using frozen anchovies, microwave them for about 1 minute before cooking to remove moisture and any fishy smell. Microwaving for 30 seconds at a time, twice, is recommended.
Step 2
Rinse the fresh perilla shoots thoroughly under running water three to four times to remove any dirt or soil. This is especially important for perilla shoots grown outdoors. Soaking the rinsed shoots in water with a little vinegar for about 5 minutes before rinsing again will help keep them fresher.
Step 3
Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add the minced garlic and sauté slowly until fragrant. Once the garlic aroma is released, add the thinly sliced onion and stir-fry until the onion becomes translucent.
Step 4
Add the anchovies to the pan and stir-fry for about 1 minute to get rid of any fishy odor and enhance their nutty flavor. Then, add 1 tablespoon of kelp soy sauce, 1 tablespoon of rice wine, and 1/2 tablespoon of ginger syrup. Stir-fry briefly until the ingredients are well combined. Set the sautéed anchovy mixture aside on a plate.
Step 5
In the same pan, add the prepared perilla shoots. Pour in 2 tablespoons of brewed soy sauce. Gently stir and sauté the perilla shoots until they wilt and the sauce is evenly distributed.
Step 6
Once the perilla shoots have softened, add the reserved anchovy mixture back into the pan. Combine with the perilla shoots and stir-fry together for another 1-2 minutes, allowing the flavors to meld.
Step 7
Finally, add the sliced chilies (use green chilies if you prefer a spicier kick) and stir well to combine with all ingredients. Just before turning off the heat, drizzle a few drops of perilla oil for a fragrant finish. Your delicious perilla shoot and anchovy braise is now ready to be enjoyed with a bowl of warm rice!
