Perilla Oil Orecchiette

20260629, #BreakfastDiary 1764, 23°C/mostly sunny Orecchiette comes from the Italian orecchio (ear) plus the diminutive suffix -etto (small), meaning "little ear." Shaped like a small, shallow dish about 2cm across, thin in the middle and thick at the edges, it's built to hold onto sauce or bits of vegetable. Today it holds onto perilla oil. About 460kcal, Perilla Oil #Orecchiette.

1 cup orecchiette, 1T perilla oil, 0.5T soy sauce, 0.5T allulose, 1T ground perilla seed, 1T hemp seeds, 1 boiled egg, perilla leaf, a little gim-jaban (seasoned seaweed flakes)

1. Boil 1 cup orecchiette in salted water. 2. In a mixing bowl, toss the orecchiette with 1T perilla oil, 0.5T soy sauce, 0.5T allulose, and hemp seeds. 3. Place the seasoned orecchiette in a bowl and top with ground perilla seed, 1 boiled egg, chopped perilla leaf, and gim-jaban.

Inspired by @soonmoo_0