Taro Stem and Perilla Rice Bowl recipe - ingredients, nutrition and when to eat it
Blanched taro stems and perilla seed powder are stir-fried until fragrant and served over rice.
Blanched taro stems and perilla seed powder are stir-fried until fragrant and served over rice. Their soft texture and nutty flavor make this a comforting lunch or dinner on a cool day.
Vegetables · 20 minutes to cook
Nutrition (per 416.5g serving): 454.6 kcal · protein 10.3g · carbohydrate 78.9g · fat 10.3g · sodium 571.1mg
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: If the taro stems are tough, shred them into thin strips along the grain before adding them to the pan.
Tips: Add the perilla seed powder at the end and stir-fry briefly to bring out its nutty aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Blanched taro stems — 120 g
- Perilla seed powder — 2 Tbsp
- Green onion — 0.3 stalk
- Minced garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Perilla oil — 1 tsp
- Water — 3 Tbsp
- Salt — 0.1 tsp