Stir-Fried Mushrooms with Perilla Seeds Bento recipe - ingredients, nutrition and when to eat it
Mushrooms stir-fried with garlic and finished with ground perilla seeds for a nutty, smooth flavor.
Mushrooms stir-fried with garlic and finished with ground perilla seeds for a nutty, smooth flavor. Served with rice, it is light yet satisfying and works well for a busy lunch or simple dinner.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 463g serving): 517.6 kcal · protein 15.9g · carbohydrate 85.4g · fat 14.8g · sodium 806.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rather than soaking mushrooms in water, wipe them with a damp paper towel so they release less water while cooking.
Tips: Ground perilla seeds can lose their aroma if cooked too long, so add them at the end and stir briefly.
Tips: When packing the bento, let both the stir-fry and rice cool completely before closing the lid to reduce sogginess.
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Ingredients (1 serving)
- Rice — 1 bowl
- Mushrooms — 180 g
- Perilla seed powder — 1.5 Tbsp
- Onion — 0.3 pc
- Garlic — 2 pc
- Cooking oil — 1 tsp
- Soy sauce — 2 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Black pepper — 0.1 tsp