Picante Perilla “Salsa”

Name: Picante Perilla “Salsa”
Ingredients: ½ tablespoon shoyu (Japanese soy sauce); ½ tablespoon Asian (dark) sesame oil; ½ tablespoon peanut oil; ¼ teaspoon chilli flakes; 1 teaspoon balsamic vinegar; ½ tablespoon shoyu (Japanese soy sauce); 1 large garlic clove; ¼ teaspoon kosher salt; 1 hearty bunch green perilla (6 to 7 ounces)

Preparation info

Makes about ⅔ cup , to serve
2
as a main-dish complement to starches

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

This garlicky, hot, and aromatic condiment can serve as seasoning or side dish, at room temperature or chilled. Toss the bracing chrysanthemum-like greens with warm short-grain brown rice, bulgur, or with cold soba noodles. Or sprinkle over roasted or grilled seafood, beef, or pork, to jazz up a simple meal.

Ingredients

1 hearty bunch green perilla (6 to 7 ounces)
1 large garlic clove
¼

Main course
Sauce
Vegan

Method

Trim off base of perilla stems, leaving about 3 inches of upper stalk and the leafy tops. Dunk greens into plenty of water and lift out gently so debris sinks. Nip off and thin-slice enough leaves to yield 3 tablespoons; reserve.
Drop perilla into a large pot of boilin