Shiso Leaves Marinated in Soy Sauce
Soy sauce has a 16∼19% salt content. Be careful not to use too much.
Photographed by TERUO UKITA
Calorie count is for full recipe
Excludes time spent marinating.
- 10 bunches shiso leavesNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 3 tbsp soy sauce
- 3 tbsp mirin (with the alcohol cooked off)Note
Sake made with alcohol and malt, mixed into glutinous rice, then ripened. In Japan, it is used to add shininess and to sweeten ingredients.
- 3 tbsp ground sesame seeds (white)
- 1/2 tsp sesame oil
- Chili pepper, to tasteNote
The spiciest chili pepper dried, then crushed into powder.
- 500 ml water
- 1 tbsp salt
Wash and strain the shiso leaves, keeping them stacked in bunches.
Stir the salt into the water to make saltwater. Place the shiso leaves in the saltwater for 10 min, then strain.
Soaking the shiso leaves in saltwater removes unwanted flavors and helps them keep their color even when marinated.
Mix together the ingredients for [A] to make the marinade.
Place 2-3 shiso leaves in a storage container just large enough to hold them (about 10x12 cm), then pour a small amount of the marinade in. Continue like this until all of the shiso leaves and marinade have been added to the container.
Turn the shiso leaves over and allow the marinade to come in contact with all of the shiso leaves. Cover with plastic wrap and place a plate or other weight on top. Ready to eat after about 1 hour.
To store: Will keep in the refrigerator for about 1 week.