Mushroom and Perilla Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with mushrooms and perilla leaves stir-fried in a soy sauce seasoning.
This rice bowl is topped with mushrooms and perilla leaves stir-fried in a soy sauce seasoning. The mushrooms are tender and juicy, with a fresh fragrance from the perilla. It’s a great choice for a quick lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 408.5g serving): 398.9 kcal · protein 10.7g · carbohydrate 76.8g · fat 6.1g · sodium 1203.1mg
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: Mushrooms release moisture as they cook, so avoid stirring them too often to help them brown.
Tips: Add the perilla leaves after turning off the heat to preserve their fragrance.
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Ingredients (1 serving)
- Rice — 1 bowl
- Oyster mushrooms — 100 g
- Perilla leaves — 5 sheet
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Garlic — 0.5 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp