Shiitake and Perilla Leaf Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by coating shiitake mushrooms and perilla leaves in egg batter and pan-frying them until golden.
These savory pancakes are made by coating shiitake mushrooms and perilla leaves in egg batter and pan-frying them until golden. The shiitake are chewy and the perilla leaves fragrant, making them a lovely addition to a holiday spread or a side dish with warm rice.
Vegetables · 20 minutes to cook
Nutrition (per 93.2g serving): 131 kcal · protein 6.6g · carbohydrate 12.1g · fat 7.4g · sodium 173.9mg
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: Pat the shiitake mushrooms dry so the batter doesn’t get watery.
Tips: Cook them slowly over medium-low heat rather than high heat so the egg batter cooks through and turns golden on the outside.
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)
- Shiitake mushrooms — 3 pc
- Perilla leaves — 4 sheet
- Egg — 0.5 pc
- Korean pancake mix — 1 Tbsp
- Cooking oil — 1 tsp
- Salt — 0.2 g