Holiday Perilla Leaf Pancakes, Stuffed Generously So They're Satisfyingly Full of Filling

Steps

1. 1

   Wash the perilla leaves and trim the stems short

2. 2

   Finely chop the carrot, onion, and perilla leaves

3. 3

   In a bowl, mix the ground pork, carrot, onion, perilla leaves, 0.5T of fine salt, and 2T of mirin to make the filling

4. 4

   Place the filling on the perilla leaves and fold in half

5. 5

   In a bowl, beat 4 eggs with 1/4T of fine salt until smooth

6. 6

   Heat plenty of cooking oil in a pan, coat the stuffed perilla leaves with pancake mix flour and egg wash, then pan-fry