Deep-fried Sesame Leaves

Sesame leaves are growing on my deck. So today I tried to cook with sesame leaves. I often make pickles with sesame leaves and occasionally I eat it with meat or as a salad. The flavor and unique aroma of sesame leaves are compatible with meat. Yum!

Challenge yourself with a new dish today. It's deep-fried sesame leaves!

Ingredients

20-25                             sesame leaves, cleaned and pat dry with paper towel

2/3 C                             deep-fried mix

1/3 C                             potato starch powder

1 t                                 garlic powder

3 T                                deep-fried mix (not for mixture)

1/3 C                             water

2 C                                vegetable oil

3-4 ice cubes              ice

Directions

Preheat oil on medium high heat.

Make deep fried batter with 2/3 C deep-fried mix, potato starch powder, garlic powder, ice and water. The mixture must be thick so that the frying batter coats the leaves. Ice and starch make the leaves even crispier.

Sprinkle 3 T deep-fried mix on both sides of sesame leaves.

Dip sesame leaf into batter and drop into hot oil.

Fry 1-2 minutes or until light brown on both sides. 

Drain on a paper towel. 

Fry them again until golden brown.  It will be even crispier.

***

Pickled Sesame Leaves

This summer my garden has been growing like crazy. This year I planted a few Korean vegetables in pots on my deck. Sesame leaves are one of those. Pickled vegetables are easy side dishes. They last for a long time in the refrigerator. So, it's one of the worry - free side dishes.
In Korean cuisine, there are many kinds of pickles, among which sesame leaf pickle is popular. Pickled sesame leaves are good to have with Korean bbq. Put some rice and bbq on a leaf and roll like a cigar. It will be the most delicious thing you ever tasted in your life!

Ingredients
60 pieces                             sesame leaves

Pickle sauce
1/2 C                                     soy sauce
1/4 C                                     fish sauce
4 packets                             truvia
1/2 C                                    Japanese apricot concentrate
2-3                                        dried hot peppers
1 T                                        dried mushroom powder
2/3 C                                     vinegar

Directions
Put all sauce ingredients except vinegar in a pan and bring to a boil over high heat.
When the sauce starts to boil reduce the heat a little and simmer for 5 minutes.
Set aside and add vinegar and cool.
Rinse sesame leaves under running water then pat them dry.
Put the sesame leaves in a container in a zigzag pattern.
Pour enough chilled pickle sauce over the sesame leaves to cover them.
Age at room temperature for 3 days then put in refrigerator. Enjoy.


***
                                                                                                                                                                                                                                                                                                                           

Sesame Leaves Pesto Pasta - Perilla Pesto

Pesto; one of those sauces that is a must in summertime, anytime. It is one of the easiest ways to use up spare herbs, greens and to play around with different nuts.
Also, it's quick to throw together. A great way for using big bunches of herbs or greens languishing in the fridge, and practically impossible to screw up. So there is no excuse not to give homemade pesto a go.

This year I planted a few plants in pots to grow on my deck. Sesame leaf is one of them.

It is easy to grow and can become large quickly and out of control.

Actually, my garden has been growing like crazy - sesame leaves have grown a lot. So, I picked them and made pesto with the sesame leaves.
Have you ever made pesto with herbs other than basil?
Sesame leaf(perilla) is an herb in the mint family used in several Asian dishes. So I used it.
How to make it? It's very similar to basil pesto. I just used sesame leaves instead of basil and I added some more nuts and  Parmesan cheese to taste. That's it! 

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html
https://www.youtube.com/watch?v=960thehxn1Y (Learn more, view video; 키미kimi)


***