Grilled King Oyster and Perilla Salad
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. 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. Perilla leaves lose their fragrance quickly once dressed, so the salad should be served immediately after tossing.
Adjust Servings
Instructions
- 1
Slice king oyster mushrooms into 0.8 cm planks and dry-grill both sides until golden.
- 2
Roll and chiffonade perilla leaves, and cut lettuce and cucumber into bite-size pieces.
- 3
Let grilled mushrooms cool slightly to release excess moisture and keep texture firm.
- 4
Whisk soy sauce, lemon juice, perilla oil, and oligosaccharide syrup into the dressing.
- 5
Toss vegetables and mushrooms with dressing, sprinkle sesame seeds, and serve right away.
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