Grilled King Oyster and Perilla Salad
Quick answer
Grilled king oyster and perilla salad dry-sears thick-sliced king oyster mushrooms in an oil-free pan until golden, then tosses them with chiffonaded perilla leaves, bite...
What makes this special
- Grilled King Oyster and Perilla Salad features dry-seared mushrooms with a golden crust.
- King oyster mushrooms dry-grilled in a single layer evaporate moisture fast for a golden crust
- Perilla oil and soy dressing underpins the grilled mushroom's umami with deep nuttiness
Key ingredients
Core cooking flow
- 1 Pat 220 g king oyster mushrooms dry with a paper towel, then slice them lengthwise into 0.8 cm planks.
- 2 Heat a dry pan over medium-high heat for 4 to 5 minutes, then arrange the mu...
- 3 Sear the mushrooms without oil for 2 to 3 minutes per side.
Grilled king oyster and perilla salad dry-sears thick-sliced king oyster mushrooms in an oil-free pan until golden, then tosses them with chiffonaded perilla leaves, bite-sized lettuce, and cucumber in a perilla oil and soy dressing. Cutting the mushrooms into 0.8 cm planks and spacing them apart in the pan is critical: overcrowding traps steam and turns a sear into a braise, losing the golden crust and chewy interior. Patting the mushroom surfaces dry with a paper towel before placing them in the pan helps the Maillard reaction start faster and produces a more even color without the sputtering caused by surface moisture. The dressing blends perilla oil, soy sauce, lemon juice, and oligosaccharide syrup, pairing the deep nuttiness of perilla oil with a light citrus acidity that supports the mushroom's umami. Grinding extra sesame seeds into the dressing amplifies the nutty character, and a small pinch of gochugaru adds a mild heat that lingers at the back of the palate. Perilla leaves lose their fragrance quickly once dressed, so the salad should be served immediately after tossing.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Pat 220 g king oyster mushrooms dry with a paper towel, then slice them lengthwise into 0.8 cm planks.
Keep the pieces fairly thick so they stay chewy after searing.
- 2Control
Heat a dry pan over medium-high heat for 4 to 5 minutes, then arrange the mushrooms in one layer without overlap.
Cook in batches if needed, because crowding traps steam and prevents browning.
- 3Step
Sear the mushrooms without oil for 2 to 3 minutes per side.
When the edges look dry and brown spots appear, transfer them to a rack or colander and cool for 5 minutes.
- 4Prep
Roll 24 g perilla leaves and slice them into thin ribbons, then tear 90 g lettuce into bite-size pieces.
Thinly bias-slice 80 g cucumber and blot away excess moisture.
- 5Finish
Whisk 1 tbsp soy sauce, 1 tbsp lemon juice, 1 tbsp perilla oil, and 1 tsp oligosaccharide syrup until glossy and even.
Keep 1 tsp sesame seeds aside for finishing.
- 6Finish
Place lettuce, cucumber, cooled mushrooms, and perilla leaves in a large bowl in that order, then drizzle with the dressing and toss gently. Sprinkle sesame seeds and serve within 5 minutes.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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