Fragrant Perilla Leaf Pasta with Pollock Roe (Mentai)
Fragrant Perilla Leaf Pasta with Pollock Roe (Mentai)
How to Make Perilla Leaf Pasta, Perilla Leaf Dishes, Pasta Recipe with Fish Sauce, Perilla Leaf Pasta with Perilla Oil, Flavorful Noodle Dish
Hello everyone, this is Superpower! Today, I’ve made a delicious Perilla Leaf Pasta. It’s wonderfully fragrant with plenty of perilla leaves, and the combination of perilla oil and fish sauce creates a savory and salty taste that’s utterly delicious. Ingredients like pollack roe and perilla leaves cater to Korean palates, preventing it from being too rich. This makes it a dish that adults will thoroughly enjoy. It’s simple to prepare, yet the plating looks beautiful – what could be better! If you love pollack roe and perilla leaves, I highly recommend this recipe. Let’s get started with how to make this delightful Perilla Leaf Pasta.
Ingredients- 8-10 fresh perilla leaves
- 1 serving of pasta (approx. 80-100g)
- Salt to taste (for boiling pasta)
- Oil to taste (for boiling pasta)
- 1-2 pollack roe pods (use 2 if small)
- Water (for boiling pasta)
- 2-3 Tbsp perilla oil
- 1 Tbsp fish sauce
- Black pepper to taste
- Parmigiano-Reggiano cheese, grated, to taste (optional)
Cooking Instructions
Step 1
First, prepare the perilla leaves that will add fragrance to your pasta. Wash about 8 to 10 fresh perilla leaves under running water and carefully trim off the stems. Once the stems are removed, roll the leaves tightly together and thinly slice them. Thin slicing ensures they blend well with the pasta.
Step 2
Next, let’s prepare the pollack roe. Have 1 or 2 pollack roe pods ready (use 2 if they are small). Make a slight cut along the skin of the roe pod with the back of a knife, then use the knife to gently separate the roe from the skin. Set aside the portion intended for garnish, and use the rest for the sauce.
Step 3
Now, we’ll get the water boiling for the pasta. Fill a pot with an adequate amount of water, add a pinch of salt (about 1/2 teaspoon), and a small amount of cooking oil (about 1 teaspoon). The salt seasons the pasta, and the oil helps prevent the strands from sticking together.
Step 4
While the water is coming to a boil, prepare your pasta. For one serving, use approximately 80-100 grams of pasta.
Step 5
Once the water is boiling vigorously, add the prepared pasta and cook it according to the package directions, but aim for 1-2 minutes less to achieve an ‘al dente’ texture. Don’t discard the pasta water; reserve about one cup of it. This starchy water is excellent for adjusting the sauce’s consistency.
Step 6
Drain the cooked pasta in a colander. Instead of rinsing it with cold water, transfer the warm pasta directly back into the pot you used for boiling or into a bowl. This helps the sauce adhere better to the pasta.
Step 7
Before mixing the pasta, set aside the portion of pollack roe designated for garnish. Add the remaining separated pollack roe to the pasta in the pot or bowl. Gently break up the roe clumps so they distribute evenly.
Step 8
Now, it’s time to add the flavorful seasoning. Drizzle in 2 to 3 tablespoons of perilla oil, 1 tablespoon of fish sauce for that umami boost, and a bit of fresh black pepper. Using chopsticks or tongs, gently toss the pasta with the seasonings until everything is well combined.
Step 9
Transfer the seasoned pasta into a serving dish. Try lifting the pasta as you plate it to create a more voluminous appearance.
Step 10
Top the pasta generously with the thinly sliced perilla leaves you prepared earlier for a burst of fresh aroma. Place the reserved pollack roe alongside the leaves for an attractive garnish.
Step 11
For the final touch, freshly grind some black pepper to your liking. If desired, grate some Parmigiano-Reggiano cheese over the top for an extra layer of rich flavor. (Cheese is optional).
Step 12
Your fragrant, savory, and perfectly balanced Perilla Leaf Pasta with Pollock Roe is ready! Enjoy every bite!
