Nostalgic Taste: Mother’s Handmade Petasites Japonicus Perilla Soup
Nostalgic Taste: Mother’s Handmade Petasites Japonicus Perilla Soup
How to Make a Savory and Aromatic Petasites Japonicus Perilla Soup
This recipe brings back fond memories of my mother, who used to make this delicious Petasites Japonicus (also known as Butterbur) and Perilla soup for me when I was a child in the countryside. The nutty richness of the perilla seeds combined with the fresh, slightly earthy flavor of the petasites creates a truly delightful dish that’s perfect with rice. Let’s make a healthy and delicious bowl that your whole family will love.
Main Ingredients- 5 stalks of fresh Petasites Japonicus (Butterbur)
- 3 slices of carrot, for color and texture
- 1/2 stalk of green onion, for added aroma
- 1 paper cup of perilla seeds, the key to its nutty flavor
- 1 Tbsp of rice or soaked rice, for thickening and smoothness (optional)
Seasoning- 2 tsp of soy sauce for seasoned dishes (or regular soy sauce), for umami
- 2 tsp of perilla oil, for enhancing flavor
- 1 tsp of minced garlic, for a hint of pungency
- 2 tsp of soy sauce for seasoned dishes (or regular soy sauce), for umami
- 2 tsp of perilla oil, for enhancing flavor
- 1 tsp of minced garlic, for a hint of pungency
Cooking Instructions
Step 1
I found some fresh Petasites Japonicus at the market – a bundle of 5 stalks for 2,000 won! When I got home, I first blanched the thicker stalks in boiling water for about 5 minutes. After draining, wear plastic gloves to peel off the outer skin. You’ll reveal a beautiful, light green inner stem. This step is crucial for removing any bitterness and softening the petasites.
Step 2
If you prepare the Petasites Japonicus thoroughly, you’re halfway to a delicious perilla soup! The skin can be quite thick, so be sure to peel it off meticulously.
Step 3
Now, cut the prepared Petasites Japonicus into bite-sized pieces. You can halve the thicker stalks and cut them into 6 pieces, or slice them thinner according to your preference. Cutting them this way helps them absorb the seasoning well and cook evenly.
Step 4
Soak the prepared Petasites Japonicus in cold water to further remove any bitterness. It’s best to soak them for at least 1 hour. If you have time, soaking them for 3-5 hours will be even better. (I soaked mine for 5 hours while I was out.)
Step 5
To achieve a smooth texture for the soup, prepare either rice flour or rice. If using rice, wash 1 tablespoon of rice and soak it in water for about 30 minutes beforehand.
Step 6
Wash the 1 cup of perilla seeds, the star ingredient for nuttiness, thoroughly. It’s important to remove any dirt or debris while rinsing.
Step 7
Now, put the perilla seeds and the soaked rice (or rice flour) into a blender. Gradually add a little water and blend until smooth. If you dislike the texture of perilla husks, you can strain the blended mixture through a fine sieve or cheesecloth for an even smoother soup. You can also make this soup with just perilla seeds, omitting the rice. (I used about 2 tablespoons of soaked rice, so I added it all.)
Step 8
Heat 2 teaspoons of perilla oil in a pan over medium heat and sauté the prepared Petasites Japonicus until softened. Once slightly cooked, add 1 teaspoon of minced garlic and stir-fry to release its aroma. Finally, add 2 teaspoons of soy sauce for seasoned dishes to season and continue sautéing, which will further enhance the petasites’ flavor.
Step 9
Pour the perilla and rice mixture made in step 6 into the pan with the sautéed petasites and bring to a boil. Add more water if needed. Stir well to prevent the perilla mixture from clumping, and let it simmer thoroughly. Simmering long enough for the ingredients to meld together is key.
Step 10
Add the 3 slices of carrots and the sliced green onion, stirring to combine. Let it simmer gently over low heat until the soup, thickened by the rice, blends well with the other ingredients. Taste and add coarse sea salt if needed. The rice will naturally thicken the soup.
Step 11
Your delicious Petasites Japonicus Perilla Soup, filled with nostalgic flavors, is ready! Enjoy it with a warm bowl of rice.
