Seasoned Petasites Shoots with Soy Sauce (Meowisun Ganjang Jorim)
Seasoned Petasites Shoots with Soy Sauce (Meowisun Ganjang Jorim)
Soy Sauce Braised Petasites Shoots, Great for Bronchial Health in Spring
Braised petasites shoots with soy sauce and perilla oil create a delicious spring vegetable dish that will have you reaching for more rice. This recipe highlights the fresh, slightly bitter notes of young petasites, balanced with savory soy sauce and the nutty aroma of perilla oil, making it a perfect side dish.
Main Ingredients- 200g fresh petasites shoots (meowisun)
- 20g green onion
Seasoning Ingredients- 3 Tbsp soy sauce
- 2 Tbsp olive oil
- 1 Tbsp oligosaccharide (adjust sweetness as needed)
- 1 tsp minced garlic
- 2 Tbsp water
- Pinch of black pepper
- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds
Petasites Preparation Ingredients- 1 Tbsp coarse salt (for removing bitterness)
Petasites Blanching Ingredients- 1 tsp fine salt (for color and blanching)
- 3 Tbsp soy sauce
- 2 Tbsp olive oil
- 1 Tbsp oligosaccharide (adjust sweetness as needed)
- 1 tsp minced garlic
- 2 Tbsp water
- Pinch of black pepper
- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds
Petasites Preparation Ingredients- 1 Tbsp coarse salt (for removing bitterness)
Petasites Blanching Ingredients- 1 tsp fine salt (for color and blanching)
- 1 tsp fine salt (for color and blanching)
Cooking Instructions
Step 1
Thoroughly wash the fresh petasites shoots under running water. Soak the washed shoots in water with 1 tablespoon of coarse salt for about 1 hour to remove any bitterness or astringency characteristic of petasites. This step ensures a milder and more pleasant flavor.
Step 2
Bring a pot of water to a boil and add 1 teaspoon of fine salt. Once the water is boiling vigorously, add the prepared petasites shoots and blanch for about 2 minutes. Avoid over-blanching, as this can make them mushy. Adding salt helps maintain the vibrant green color of the shoots.
Step 3
Immediately transfer the blanched petasites shoots to cold water to cool them down. Gently squeeze out excess water by hand. This process helps retain the shoots’ crisp texture and prevents them from becoming too soft.
Step 4
Cut the drained petasites shoots into bite-sized pieces, approximately 3-4 cm in length. Cutting them into manageable sizes will make them easier to cook and eat.
Step 5
Wash the green onion, trim off the root ends, and mince it finely. The aromatic quality of the green onion will enhance the overall flavor of the dish.
Step 6
Now, let’s make the delicious seasoning sauce. In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of olive oil, 1 tablespoon of oligosaccharide, 1 teaspoon of minced garlic, 2 tablespoons of water, and a pinch of black pepper. Mix well. Pour this sauce into a pot and bring it to a boil to allow the flavors to meld together.
Step 7
Once the sauce is simmering, add the prepared petasites shoots. Braise over medium-low heat, stirring occasionally to coat the shoots evenly with the sauce. Continue braising until the petasites shoots reach your desired tenderness and the sauce has thickened slightly. When the shoots are almost done, stir in the minced green onion, 1 tablespoon of fragrant perilla oil, and 1 tablespoon of sesame seeds. Sauté for another moment before turning off the heat. Adding the perilla oil and sesame seeds at the end preserves their aromatic qualities.
Step 8
Transfer the beautifully braised seasoned petasites shoots to a serving dish. Enjoy this flavorful and healthy spring side dish with a bowl of warm rice!
