Aromatic Perilla Leaf and Perilla Oil Cold Pasta
Easy Recipe for Perilla Leaf & Perilla Oil Cold Pasta | Refreshing Summer Dish, Ready in 5 Minutes!
Introducing our ‘Perilla Leaf and Perilla Oil Cold Pasta’, the perfect refreshing dish for hot summer days! This cold pasta features perfectly cooked spaghetti noodles tossed in a special sauce made with savory perilla oil and umami-rich soy sauce, generously topped with fresh, shredded perilla leaves for an aromatic finish. The preparation is incredibly simple, making it an ideal choice for busy days or when you crave a light yet satisfying meal. Anyone can easily make this with just a few ingredients.
Pasta Ingredients- Spaghetti 100g
- Water 1L
- Salt 1 tsp (for boiling pasta)
- 8 large fresh perilla leaves
Special Sauce Ingredients- Tsuyu (Japanese soy-based sauce) 0.5 Tbsp
- Savory perilla oil 2 Tbsp
- Salt 1 pinch (for seasoning)
- Pepper to taste
- Tsuyu (Japanese soy-based sauce) 0.5 Tbsp
- Savory perilla oil 2 Tbsp
- Salt 1 pinch (for seasoning)
- Pepper to taste
Cooking Instructions
Step 1
First, gather your ingredients: 100g of spaghetti, 8 large fresh perilla leaves, tsuyu for the sauce, and perilla oil. Having all your ingredients ready will make the cooking process much smoother.
Step 2
To bring out the fragrant flavor of the perilla leaves, wash them thoroughly under running water and pat them completely dry. Trim off the stems. Roll the perilla leaves tightly like a sushi roll and slice them thinly into shreds. This fine shredding ensures they mix well with the noodles, enhancing the overall taste. Gently separate the shredded leaves to prepare them.
Step 3
Now, it’s time to cook the pasta. Bring 1 liter of water to a rolling boil in a pot and add 1 teaspoon of salt. Once the water is boiling vigorously, carefully add the 100g of spaghetti in a zig-zag motion using your wrist’s snap. This technique helps prevent the pasta strands from sticking together.
Step 4
Cook the pasta for about 10 minutes, or until al dente. It’s crucial to stir the pasta occasionally to prevent it from clumping or sticking to the bottom of the pot. Refer to the cooking time indicated on the pasta package for best results.
Step 5
Once the spaghetti is cooked, drain it in a colander. Instead of rinsing with cold water, let it cool down. Gently toss the pasta with chopsticks and lift and drop it in the air. This method helps the noodles cool quickly while maintaining their chewy texture. Continue cooling until the pasta is completely at room temperature.
Step 6
Let’s make the special sauce that will elevate this pasta! In a bowl, combine 0.5 tablespoon of tsuyu and 2 tablespoons of savory perilla oil. Add a pinch of salt and stir until the salt is fully dissolved. While tsuyu provides a nice umami base, the addition of perilla oil adds a wonderful nutty depth of flavor.
Step 7
Add the cooled spaghetti to the prepared perilla oil sauce and toss gently to coat the noodles evenly. Ensure the sauce is well distributed. Finally, sprinkle a bit of pepper to taste and give it a light toss. This adds an extra layer of complexity to the sauce.
Step 8
To serve, twirl the pasta with chopsticks to create an attractive mound in your serving bowl. Once the pasta is plated, generously top it with the fresh perilla leaf shreds. Your delicious Perilla Leaf and Perilla Oil Cold Pasta, bursting with flavor and aroma, is now complete. Enjoy your meal!
