Grilled King Oyster and Perilla Salad
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
King oyster mushrooms sliced lengthwise and seared in a dry pan turn golden outside and stay chewy inside, giving this salad its meaty bite.
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Perilla oil, nutty and slightly grassy, meets lemon juice in the dressing so a light acidity lifts the browned mushrooms. Shredded perilla leaves bring a sharp herbal aroma that fades quickly once dressed. The bowl is best eaten soon after tossing.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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