Rich & Aromatic Perilla Leaf Pasta with Perilla Oil Dressing
Revitalize Your Fridge with Perilla Leaf Pasta: A Simple and Delicious Cold Pasta Recipe
Experience the exquisite harmony of nutty perilla oil and fragrant perilla leaves! This perilla leaf cold pasta is a perfect dish for when you lack appetite, offering a simple yet sophisticated flavor. It’s also a great way to utilize ingredients you already have in your refrigerator.
Essential Ingredients- Pasta (Spaghetti or Linguine recommended)
- Fresh Perilla Leaves
- Thinly Sliced Pork Belly (Optional, or substitute with mentaiko, mushrooms, or bacon)
Cooking Instructions
Step 1
Boiling the Pasta: Since this is a cold pasta, the doneness of the pasta is crucial. If undercooked, it won’t have a pleasant chew. Boil the pasta in plenty of salted water with a little oil until fully cooked. Aim for a texture slightly past ‘al dente’ for a tender bite.
Step 2
Rinsing the Pasta: Immediately after boiling, rinse the pasta under cold running water to remove excess starch. Drain thoroughly in a colander. Gently toss the pasta to prevent it from sticking together.
Step 3
Dressing the Pasta: Add the perilla oil dressing to the drained pasta and toss well to coat. If the dressing is a bit bland, season with 1-2 tablespoons of anchovy sauce to your liking. If you don’t have a pre-made perilla oil dressing, use a generous amount of high-quality perilla oil and season with anchovy sauce for a subtly savory and nutty flavor.
Step 4
Preparing the Perilla Leaves: Wash the perilla leaves, the star of this dish, thoroughly and pat them dry. For a single serving, about 10-15 leaves will provide ample fragrance.
Step 5
Shredding the Perilla Leaves: Stack several perilla leaves, roll them up tightly, and then thinly slice them into shreds. Thin shreds will integrate better with the pasta.
Step 6
Separating the Shredded Leaves: Shredded perilla leaves tend to clump together. Gently loosen them with your hands to separate the shreds. This will make for a more visually appealing topping.
Step 7
Preparing the Garnish (Optional): While perilla leaves alone are delicious, you can enhance the dish with toppings. Here, thinly sliced pork belly is seasoned with salt and pepper. Feel free to add other ingredients like mentaiko (spicy cod roe), sautéed mushrooms, or crispy bacon for a richer flavor experience.
Step 8
Cooking and Draining the Garnish: Cook your chosen garnish (e.g., pork belly) in a pan until done. Use paper towels to absorb any excess oil. Slightly crisping the ingredients rather than overcooking them complements the pasta well and cuts through any richness.
Step 9
Plating the Pasta: Arrange the dressed pasta neatly on a serving plate. Creating a slight well in the center will make it easier to place the garnish.
Step 10
Adding the Perilla Leaves: Generously top the pasta with the fragrant shredded perilla leaves.
Step 11
Final Touches and Serving: Place the drained cooked garnish (or your chosen alternative) attractively on top of the perilla leaves. Finish with a final drizzle of perilla oil dressing for an extra burst of nutty aroma and flavor. Enjoy this refreshing and delicious perilla leaf pasta!
