Savory Taro Stem and Perilla Seed Salad
Taro Stem and Perilla Seed Salad: Great for Your Gut!
The world is vast and full of delicious foods! Today, let’s dive into making Taro Stem Salad, a dish with a special charm. The combination of savory perilla seeds and tender taro stems is truly exquisite. It’s also said to be good for your digestive health, so let’s enjoy it deliciously!
Ingredients- 1 packet dried taro stems (approx. 100g)
- 1 cup perilla seed powder (approx. 100g)
- 1/2 cup perilla oil (approx. 100ml)
- 1 cup seafood or anchovy broth
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce for soup (adjust to taste)
Cooking Instructions
Step 1
First, prepare the dried taro stems. Boil them in water for about 5 minutes until they become soft and pliable. After boiling, soak the taro stems in cold water for about 5 hours to remove any bitterness. Changing the water once or twice during soaking will further enhance the flavor.
Step 2
Here’s how to prepare taro stems. Fresh taro stems are typically peeled and dried, but commercially available dried ones are already pre-processed for convenience. If you’re drying them yourself, peel the outer skin thinly with a knife and cut them into finger-length pieces before drying. You can usually find them easily at local markets or supermarkets, so purchasing them is a convenient option.
Step 3
After soaking and removing the bitterness, drain the taro stems by placing them in a sieve and gently squeezing out the excess water. Squeezing them by hand makes the cooking process much smoother.
Step 4
Now, it’s time to stir-fry the taro stem salad. We’ll use a generous amount of perilla oil for its rich, nutty flavor.
Step 5
Heat half a cup of perilla oil in a pan and add the prepared taro stems. Stir-fry them until they begin to soften. Once the taro stems have slightly wilted, add 1 tablespoon of minced garlic and 1 tablespoon of soup soy sauce, and continue to stir-fry. Pour in 1 cup of seafood or anchovy broth to add depth of flavor, and keep stir-frying until all ingredients are well combined.
Step 6
When the taro stems are cooked to your liking, it’s time to add the perilla seed powder. Add about two spoonfuls of perilla seed powder using a rice paddle and stir well to coat the taro stems evenly. You’ll notice a delightful nutty aroma filling your kitchen.
Step 7
Once the liquid has mostly evaporated and the taro stems are tender, add chopped green onions and stir-fry briefly. Your delicious Taro Stem and Perilla Seed Salad is now ready! Give it a final toss to ensure all ingredients are well combined.
Step 8
As a child, I thought this tasty dish was too tough and didn’t touch it. But now, I love it so much that I can’t get enough! It has become the most sought-after side dish on my table. I highly recommend you try making it!
