Flavorful Perilla Leaf and Crab Stick Pancakes: Perfect for Lunchboxes!
Flavorful Perilla Leaf and Crab Stick Pancakes: Perfect for Lunchboxes!
Easy Lunchbox Side Dish: How to Make Perilla Leaf and Crab Stick Pancakes
You won’t be able to stop at just one! These Perilla Leaf and Crab Stick Pancakes are a delightful combination of fragrant perilla leaves and savory, chewy crab sticks that will tantalize your taste buds. They make a fantastic side dish for lunchboxes or a great snack with drinks. You’ll finish a whole plate in no time!
Main Ingredients- Crab sticks: 5 sticks (e.g., Kani Kama)
- Perilla leaves: about 10 leaves
- All-purpose flour: 2 tablespoons
- Eggs: 2 large
- Cooking oil: a little (for frying)
Egg Wash Seasoning- Salt: 1 pinch
- Cooking sake (Mirin) or Rice wine: 1 tablespoon
- Salt: 1 pinch
- Cooking sake (Mirin) or Rice wine: 1 tablespoon
Cooking Instructions
Step 1
First, let’s get all the ingredients ready for your Perilla Leaf and Crab Stick Pancakes. Wash the perilla leaves thoroughly and pat them dry. Prepare the crab sticks by cutting them into manageable lengths.
Step 2
Cut each crab stick into 3 equal pieces. This size makes them easy to roll up inside the perilla leaves.
Step 3
Trim the stems from the fresh perilla leaves. Wash them gently under running water and pat them completely dry. Then, cut each leaf in half.
Step 4
Now, let’s bring out the wonderful aroma of the perilla leaves. Place a crab stick piece onto the rougher (inner) side of a perilla leaf. Roll the leaf tightly around the crab stick, as if you were making a small sushi roll. Ensure it’s rolled firmly so the filling stays put.
Step 5
To help the perilla leaf rolls stay secured, lightly dust the very end of the rolled leaf with a bit of flour. This acts like glue and prevents them from unraveling during cooking.
Step 6
For the egg wash: Crack the 2 eggs into a bowl. Remove the chalazae (the white, stringy bits). Add a pinch of salt and 1 tablespoon of cooking sake or rice wine to reduce any eggy smell and add a subtle sweetness. Whisk everything together until well combined and smooth.
Step 7
Lightly sprinkle some all-purpose flour over the perilla leaf-wrapped crab sticks. Gently coat them evenly with the flour. This step helps the egg wash adhere better and contributes to a crispier texture.
Step 8
Dip each flour-coated perilla leaf roll into the prepared egg wash. Ensure both sides are well coated with the egg mixture. Let any excess drip off.
Step 9
Heat a frying pan over medium-low heat. Add enough cooking oil to lightly coat the bottom of the pan. Carefully place the egg-coated perilla leaf rolls into the hot pan. Avoid overcrowding the pan, as this can prevent even cooking.
Step 10
Cook over low heat, flipping them gently, until both sides are golden brown and beautifully cooked through. These Perilla Leaf and Crab Stick Pancakes are best enjoyed warm, savoring the fresh perilla and savory crab stick flavors!
