Perilla Mushroom Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is made by simmering sautéed mushrooms with perilla seed powder until savory, then spooning them over rice.
This rice bowl is made by simmering sautéed mushrooms with perilla seed powder until savory, then spooning them over rice. The mushrooms are pleasantly chewy and the perilla sauce is smooth, making it a lovely choice for a filling lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 493g serving): 496.6 kcal · protein 15.3g · carbohydrate 84.7g · fat 12.4g · sodium 1204.3mg
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: Add the perilla seed powder at the end and avoid simmering it for too long to preserve its nutty aroma.
Tips: If the sauce gets too thick, add a tablespoon or two of water to loosen it.
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Ingredients (1 serving)
- Rice — 1 bowl
- Oyster mushrooms — 100 g
- Shiitake mushrooms — 1 pc
- Perilla seed powder — 2 Tbsp
- Onion — 0.3 pc
- Garlic — 1 clove
- Soy sauce — 1 Tbsp
- Cooking oil — 1 tsp
- Water — 60 ml
- Green onion — 10 g