The Broad Studio

Ikura Perilla Noodles

A few weeks ago, I visited ONDO in Jersey City for the first time and had the most delicious bulgogi cream perilla pasta. I fell in love with the herbal, fresh taste of finely chopped perilla leaves, which perfectly balanced the velvety, savory cream sauce. Sometimes restaurant dishes inspire me to look up copycat versions I can make at home, but this time around, I chose to look-up other ways to use perilla in noodle dishes because I was so intrigued by its flavor.

Today’s recipe is inspired by Nami from Just One Cookbook’s Ume Shiso Pasta recipe. I made some changes to the noodles, mushrooms, and choice of protein (mostly because of texture preferences which I didn’t realize I had until writing this post!). Rather than spaghetti, I used Korean kalguksu noodles (knife cut noodles) because I love the chewy texture of freshly made noodles. I also chose to use maitake mushrooms instead of shimeji mushrooms because I prefer the meatier texture of maitake mushrooms compared to the crunchier texture of shimeji mushrooms. Finally, I swapped out the chicken with shrimp because I wanted to add ikura to the dish and thought it would pair better with shrimp.

This recipe was incredibly easy to make (it took me ~15 min from start to finish) and it was absolutely delicious! If you’re ever looking for a dish to please a crowd at a dinner party, this one’s the one – easy, yummy, and fancy. Comment below if you’ve tried it to let me know what you think!

Ingredients

Tools

  • 1 roll kalguksu noodles
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic (minced)
  • 10 pieces small shrimp (uncooked)
  • 1 package maitake mushrooms
  • 1 piece umeboshi (Japanese pickled plums) coarsely chopped
  • 1 tbsp soy sauce
  • 1/4 tsp salt
  • freshly ground black pepper (to taste)
  • 1/4 cup noodle water
  • 10 shiso leaves (chopped)
  • ikura (optional)
  • 1 pot to boil water / cook noodles
  • 1 non-stick skillet for cooking ingredients
  • colander

Directions

  1. Fill a pot with water to boil the kalguksu noodles
  2. When water has come to a boil, add the noodles and cook for 2-3 min (the noodles cook very quickly)
  3. Save 1/4 cup of the noodle water for later
  4. Drain the noodles and wash them with cold water to stop them from cooking
  5. In the skillet add olive oil and minced garlic
  6. Add in the shrimp and maitake mushrooms (until almost cooked)
  7. Add in the umeboshi
  8. Add in the noodle water, soy sauce, and add salt to taste
  9. Once ingredients have fully cooked, toss in the noodles and coat the noodles with the sauce
  10. Plate everything on a dish and top with the chopped shiso leaves and ikura
Marina's avatar

Posted by:

Marina

Leave a comment