Mushroom and Perilla Rice Bowl recipe - ingredients, nutrition and when to eat it
This warm rice bowl is topped with mushrooms stir-fried with perilla seed powder. The mushrooms’ chewy texture pairs well with the rich, mellow flavor of…
This warm rice bowl is topped with mushrooms stir-fried with perilla seed powder. The mushrooms’ chewy texture pairs well with the rich, mellow flavor of perilla. It makes a satisfying one-bowl lunch or dinner on a cool day.
Vegetables · 20 minutes to cook
Nutrition (per 467g serving): 467.4 kcal · protein 14.4g · carbohydrate 83.4g · fat 10.3g · sodium 1204.2mg
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: Perilla seed powder can turn dry if cooked too long, so add it at the end and stir briefly.
Tips: Mushrooms release moisture as they cook, so stir them sparingly to help preserve their texture.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Oyster mushrooms — 100 g
- Shiitake mushrooms — 2 pc
- Perilla seed powder — 2 Tbsp
- Onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp
- Green onion — 0.1 stalk