Buckwheat Jelly with Perilla Oil recipe - ingredients, nutrition and when to eat it
This side dish is made by lightly tossing buckwheat jelly with perilla oil and roasted seaweed flakes.
This side dish is made by lightly tossing buckwheat jelly with perilla oil and roasted seaweed flakes. The mild aroma of buckwheat pairs with the nutty richness of perilla oil, making it an easy addition to a rice meal.
Side dishes · 5 minutes to cook
Tips: If the jelly is firm, blanch it in boiling water for about 10 seconds and drain to soften it.
Tips: Add the roasted seaweed flakes just before serving to preserve their crisp texture and aroma.
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)
- Buckwheat jelly — 180 g
- Perilla oil — 1 Tbsp
- Crushed roasted seaweed — 1 Tbsp
- Scallions — 1 Tbsp
- Soy sauce — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp