Easy Korean Recipe: Chicken and King Oyster Mushroom Salad with Perilla Seed Dressing
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On a hot summer day, sitting down to dinner with my family
after a long day is one of the most precious moments for me.
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We ask each other about our day.
Was anything special?
What was the most memorable moment?
Were there times we felt happy, or perhaps a little upset?
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Sharing the little details of our everyday lives helps us unwind and relax, both physically and emotionally.
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Evenings spent together as a family feel all the more special when there’s a delicious meal on the table.
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And if we prepare dinner together with our child, cooking can become a wonderful memory in itself.
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When children share the food they’ve made with their family,
they can feel proud of what they’ve accomplished and experience a kind of happiness that’s sometimes hard to put into words.
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Today, I’d like to share a dish that children can help make: inari sushi rolls. 🙂
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Simply layer rice, seaweed, and your favorite fillings over sheets of seasoned fried tofu, then roll them up. That’s all there is to it!
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They’re so easy to make that even young children can help prepare them.
In fact, my little one is even more careful and precise when rolling them than I am! 😊
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For today’s meal, take a look at the recipe video below. 🧡
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Alongside the inari sushi rolls, try serving chicken and king oyster mushroom salad, tofu and orange salad, and a chilled agar jelly soup made with soy milk for a refreshing, easy summer meal at home. 🩵
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Chicken and King Oyster Mushroom Salad with Perilla Seed Dressing
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Ingredients
- 1 chicken breast
- 1 king oyster mushroom
- ½ tbsp salt
- 2 tbsp perilla seeds, ground
- 1 tbsp oligosaccharide syrup
- Perilla oil, to taste
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Instructions
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1. Cook the chicken.
Steam the chicken breast or simmer it in boiling water until fully cooked.
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2. Prepare the mushroom.
Slice the king oyster mushroom into bite-sized, flat pieces.
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3. Cook the mushroom.
Steam the mushroom or simmer it in boiling water until tender.
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4. Shred the chicken.
Place the cooked mushroom in a large bowl. Shred the cooked chicken into small pieces and add it to the bowl.
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5. Add the seasoning.
Add the salt, ground perilla seeds, oligosaccharide syrup, and perilla oil. Toss everything together until evenly coated.
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6. Try a different flavor combination.
For a delicious alternative, replace the ground perilla seeds and perilla oil with sesame seeds and sesame oil. Both combinations are wonderful!
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Enjoy a refreshing summer meal and take good care of yourself through the heat. 🩵
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▶ Read the full recipe on Naver Blog
A choice for a better today than yesterday.
