shiso

Learn how to make a low-ABV sake cocktail from Bar Goto in New York, featured in new book Session Cocktails, by Drew Lazor.

The Far East Side: Sake Southside Cocktail

sake

elderflower liqueur

tequila

lemon juice

shiso leaves

A Sake Cocktail That's Just Right for Day Drinking

Simple, fragrant, and flavorful, this Myoga Shiso Rice (Maze Gohan) goes so well with any Asian main dishes. It&#039;s made with only 6 ingredients! 

Myoga Shiso Rice

myoga ((14 g))

Shiso leaves (Ooba)

servings rice

soy sauce

tsp sesame oil (roasted)

Tbsp toasted white sesame seeds

Gather all the ingredients.

Cut off and discard the ends of myoga and cut them into thin slices.

Cut the shiso leaves into julienned strips and separate them.

Place 2 servings of steamed rice in a large bowl/baking sheet/sushi oke (hangiri).

Drizzle soy sauce and sesame oil over the rice.

Add myoga and shiso leaves. Mix all together.

Sprinkle sesame seeds on top and serve!

Sweet, savory miso sauce slathered on warm, fluffy rice balls, this Miso Yaki Onigiri is such a simple and humble dish, yet so deliciously comforting.  Perfect for a summer picnic, afternoon snack for your children, or midnight treat for yourself!

Miso Yaki Onigiri

Tbsp miso ((I used Hikari Miso Organic Red Miso))

tsp sugar

mirin

rice rice

shiso leaves (Ooba) ((divided) (optional))

tsp toasted white sesame seeds

salt (I use Diamond Crystal; Use half for table salt)

½ Tbsp neutral-flavored oil (vegetable, canola, etc)

In a small bowl, combine 2 Tbsp miso, 1 tsp sugar, and 1 Tbsp mirin and mix well. Depending on the type of miso, it might be saltier or sweeter than mine. Adjust the flavor by removing/adding sugar. Set the sauce aside for brushing the rice balls later.&nbsp;

For serving the rice ball, keep 6 shiso leaves aside (they will be placed under the rice ball later). Roll up the rest of shiso leaves and cut into julienned strips.

Add shiso leaves and roasted white sesame seeds in the bowl of steamed rice. Using a rice scooper, fluff up the rice while you mix in shiso leaves and sesame seeds.

Prepare a small bowl of water and a plate of kosher salt, roughly 2 to 3 tsp. Wet your palms with water, dip your fingers into the salt and rub some of the salt lightly onto your palms. Then using a rice scooper, scoop 1/6 portion of the steamed rice (you should be able to make 6 rice balls).

Gently form the rice into a ball shape, and then flatten top and bottom.  It should look like a thick disk shape.

Cut the parchment paper to fit the bottom of your frying pan and place it on the pan.  Brush the oil on the parchment paper.  Place the rice balls and start cooking on medium heat.  Make sure to keep some distance between rice balls so they don’t stick to each other.

Cook the bottom of the rice for about 2.5 minutes.  When it’s nicely brown, brush the oil on the top of the rice balls and flip to cook the other side for 2.5 minutes or until nicely brown.

When both sides are nicely brown, reduce the heat to low heat.  Brush/spoon the sauce on top of the rice balls.  And flip to cook the miso side for just 10-15 seconds.&nbsp;Then flip to brush the sauce on the other side and cook for 10-15 seconds.&nbsp;

MISO BURNS QUICKLY. Adjust the heat so miso won’t burn but still has a nice char. You can also use an oven, oven toaster, or broiler but make sure to keep an eye on it.

Serve each rice ball on a shiso leaf. Enjoy!

Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.

Pork Katsu With Pickled Cucumbers and Shiso

Kirby

coarse kosher salt,

sugar

pork pork

eggs, lightly beaten

Worcestershire sauce

tomato paste

panko crumbs

flour

Black pepper

oil,

scallions

rice wine vinegar

toasted Asian sesame oil

Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.

Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.

Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.

Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.

Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.

Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.

This is one of the delicious. team's favourites – so we’ve given the recipe a ‘global’ twist and added some of the hottest trending spices and ingredients of 2018.

Lamb shank turmeric kale chickpea curry

tbs coconut oil

Frenched lamb shanks

onion, finely chopped

garlic cloves, chopped

(25 grams) ginger, chopped

cinnamon quill

coconut milk

chicken stock

can chickpeas, rinsed, drained

broccolini,

kale, stalks removed, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Perfectly juicy and savory Ginger Pork Rolls with Eggplant! This is something that you won't find on menus at your local Japanese restaurants, but the combination of pork, eggplant, and shiso leaf is simply&nbsp;amazing.

Ginger Pork Rolls with Eggplant

Japanese eggplants ((or 1 long Chinese eggplant; 10 oz, 280 g))

pork

Tbsp potato starch

ginger

Tbsp sake ((or water))

Tbsp roasted sesame oil

½ tsp miso

shiso leaves (perilla/ooba)

yuzu kosho (Japanese citrus chili paste) ((optional))

Grate ginger and you will need ½ tsp of grated ginger.

In a small bowl, combine all the ingredients for the sauce.

Peel the eggplant with a peeler and soak the peeled skin in water.

Cut the eggplant into 2 inch (5 cm) pieces widthwise, and cut each piece in half. 

Then cut each piece into 4 sticks and soak in water for 10 minutes to remove the bitterness and prevent from changing the color.

Now cut the eggplant skin into julienne strips and continue to soak in water.

Remove any moisture on the eggplant with a paper towel.

Wrap 2 eggplant sticks with a thinly sliced pork. Continue with the rest of pork slices.

Sprinkle half of the potato/corn starch on the pork rolls and spread over the meat. Then flip over and spread the remaining potato/corn starch. Remove any excess starch.

In a large non-stick frying pan, heat sesame oil on medium heat. Add the pork rolls.

Cook them until all sides are golden browned.

Cover the pan with a lid and cook on medium-low heat, until the eggplant is tender roughly&nbsp;2-3 minutes.

Add the sauce to the pan.

Coat the pork rolls well by rotating them and spooning the sauce over.

Serve the pork rolls on a plate and pour the sauce on top.

In the same pan (without washing), add the eggplant skin and miso.&nbsp;

Mix well together and cook on medium-low heat until tender, about 2-3 minutes. Put them on top of the eggplant.&nbsp;

Roll up the shiso leaves and cut into chiffonade strips.

Garnish the pork rolls with shiso leaves. If you like it spicy, serve with a dab of yuzu kosho. You can put a tiny bit of it on the pork roll and enjoy!

Keep cool with this refreshing Shiso Sorbet with fragrant green perilla! This frozen treat spotlights the herb‘s unique aroma and bright flavor. It makes a perfect summer dessert after a sushi dinner or other Japanese meal. Many thanks to Chef Furukawa of Kado no Mise in Minneapolis for generously sharing this delicious recipe.

Shiso Sorbet

gelatin sheets

water

white wine

Using a pair of scissors, cut 3 gelatin sheets into 1-inch (2.5-cm) strips.

To a medium saucepan, add 2 cups water, 1 cup white wine, 1 cup sugar, and the gelatin strips.

Set the saucepan over medium heat and bring it to a gentle simmer while mixing it all together. The gelatin sheets will dissolve completely.

Once simmering, add 20 shiso leaves (perilla/ooba) to the mixture and submerge them.

Reduce to low heat and simmer gently for 5 minutes. Do not let it boil!

Strain the mixture through a fine-mesh sieve into a large bowl. Squeeze the liquid from the shiso leaves and discard them. Let the mixture cool to room temperature, and then chill it in the refrigerator overnight.

To Make the Base Mixture (Day 1)

Add the paddle to the bowl of a compressor ice cream maker (I use this machine). Set the machine to Ice Cream mode and turn it on for 5–10 minutes until it‘s cold. Turn off the machine. Tip: If using an ice cream maker with a freezer bowl, make sure to freeze the bowl for at least 24 hours, then set it up in your ice cream maker.

Pour the chilled sorbet base into the ice cream maker bowl and cover the lid.

Now, turn on your ice cream maker and churn for 20–25 minutes.

After churning for 25 minutes, the sorbet is done.

For a firm texture, transfer the sorbet to a large airtight container and freeze for at least 2 hours before serving.

To Churn the Sorbet in an Ice Cream Maker (Day 2)

Food Processor Method: If you don‘t have an ice cream maker, you can put the cooled base mixture from Day 1 in the freezer until frozen, about 8–12 hours. Then, transfer the frozen base into the bowl of a food processor and purée until smooth. Pack the sorbet in a large airtight container and freeze for at least 2 hours before serving.

Fork Method: If you don‘t have a food processor, transfer the cooled base mixture from Day 1 to a container (preferably metal), cover, and place in the freezer. Every 30 minutes or so, remove the container from the freezer and use a fork to break up, stir, and smash the ice chunks. Smooth and even out the sorbet before returning it to the freezer. Repeat this stirring process until the base mixture is smooth and completely frozen.

To Make the Sorbet with a Food Processor or by Hand (optional)

Scoop the frozen Shiso Sorbet into individual serving bowls and enjoy!

To Serve

You can store homemade sorbet in the freezer for up to 2 weeks. If you store it in the freezer for a long time, it will become hard and the sorbet will lose its soft and crunchy texture, and may develop a gritty texture.

To Store

Homemade Shiso Pesto takes just 10 minutes to make and is one of the best ways to enjoy a bounty of fresh green shiso (perilla) leaves. Just like traditional basil pesto, this vegetarian-friendly recipe uses pine nuts, garlic, Parmesan or Romano cheese, and extra virgin olive oil.

Homemade Shiso Pesto

Tbsp pine nuts

garlic ((peeled))

oz Parmigiano-Reggiano or Parmesan cheese

½ tsp Diamond Crystal kosher salt

tsp black pepper

extra virgin olive oil

Gather all the ingredients. If time allows, toast the pine nuts first in a non-greased pan for a few minutes until light brown and let cool. 

Place 1 oz shiso leaves (perilla/ooba), 3 Tbsp pine nuts, and 2 cloves garlic into the bowl of a food processor.

Pulse several times until smooth.

Add 1 oz Parmigiano-Reggiano or Parmesan cheese, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper.

Pulse several times more until incorporated.

Add ¼ cup extra virgin olive oil. Note: I never had any issue adding the olive oil all at once. However, if you‘re concerned about emulsification, slowly drizzle in the olive oil with the food processor or blender still running.

Process until smooth. Add a touch of extra oil, if required, to help it blend.

Stop and scrape down the sides of the food processor with a rubber spatula and run again until the mixture is smooth. Taste and adjust the seasoning with more salt and freshly ground black pepper, if needed.

Pour the pesto into a clean, sterlized jar. Cover the pesto with a thin layer of olive oil on top. Close the lid.

Use Homemade Shiso Pesto in any recipe that calls for traditional pesto. Try it in my Shiso Pesto Pasta recipe!

Store in the refrigerator for 5 days or in the freezer for 3 months (could be longer).

Tangy, fragrant, and flavorful, Yukari (Shiso Rice Seasoning) is made of dried red shiso leaves and salt. Sprinkle this traditional Japanese-style seasoning over rice, pasta, and salads.

Yukari (Shiso Rice Seasoning)

used red shiso leaves (perilla) ((drained well))

Place the used shiso leaves over a strainer that is set above a bowl/measuring cup, and let drain.

Squeeze the liquid out (this liquid is homemade Umezu or Ume Plum Vinegar) and transfer the drained shiso on a baking sheet lined with aluminum foil or parchment paper.

To Use Shiso Leaves from Making Umeboshi (Japanese pickled plums)

Take out the used shiso leaves and drain well.

To Use Red Shiso Leaves from Making Aka Shiso Juice

You have two options to dry the shiso. Method 1: Use a dehydrator or the dehydrator mode (140ºF/60ºC) of your oven to dry the leaves for 2-3 hours. Method 2: You can also dry the shiso in the breezy air outside (I recommend this drying rack net) for 2 days until they dry out completely.

To Dry Shiso Leaves

Put the dried shiso in the food processor and process until it becomes a fine powder.

Transfer to airtight jars and add salt to your liking. Salt tends to sink down, so mix well before you use it.

To Process Shiso Leaves in Food Processor

Sprinkle over rice to enjoy! You can also use in salads, pasta, mixed rice, and more!

You can keep the jars in a cool dark place for a year.

With a beautiful, rose color and a refreshing taste, Aka Shiso Juice (Red Perilla Juice) is a popular homemade summer drink in Japan made of red perilla leaves. It brings out your appetite on hot days and helps with recovery from exhaustion, digestion, anti-aging, and more!!

Aka Shiso Juice (Red Perilla Juice)

3.5 oz red shiso leaves (perilla) ((1 leaf (roughly 3"x3") is about 1 g))

water ((for cooking red shiso))

sugar ((adjust

apple cider vinegar ((adjust

water water

Tbsp apple cider vinegar

Gather all the ingredients. Today I used ¾ of the recipe shown above based on what I could harvest from the yard. Here I use 75 g (2.6 oz) red shiso leaves, 150 g (¾ cup) sugar, 90 ml (⅜ cup) apple cider vinegar, and 720 ml (3 cups) water.

Rinse the shiso leaves under cold running water.

On a medium-high heat, bring the measured water in a medium pot to a boil.

Once boiling, add the shiso leaves and let them submerged in the water.

Cook for 5 minutes on medium heat.

The cooking liquid will start turning darker purple while the leaves turn green.

Once you&#39;re done cooking, turn off the heat and reserve the cooking liquid. Drain the shiso leaves by either scooping them up into a sieve (as shown in the picture) or drain into a sieve over a bowl.

Press and squeeze the leaves with a wooden spoon or metal ladle (something hard) to get the additional cooking liquid from the leaves. No wasting!

Turn the heat back on, add sugar, and let it dissolved completely.

Add apple cider vinegar. Turn off the heat and let cool.

Meanwhile, sterilize the jar, or wash the jar really well and wipe with alcohol (I used shochu).

Pour the cooled syrup into the sterilized jar.

To Make Aka Shiso Syrup

If you don&#39;t change the amount of sugar, it should be kept well in the refrigerator or freezer for up to 6-12 months. Always use a clean utensil to scoop up the juice.

To Store the Syrup

Mix the syrup and water/sparkling water roughly 1:1 or 1:2 or to your liking.

To Make Aka Shiso Juice

Add apple cider vinegar to the reserved shiso leaves. You can also use umezu (red plum vinegar) from making umeboshi, if you have any (I have it so I used it in this recipe). Gently loosen the leaves.

Spread the leaves as much as you can and place it on a wire rack lined with the baking sheet.

I used the dehydrator mode (140ºF/60ºC) in my oven to let the leaves dry for 2 hours. You can also dry in the breezy air outside (I recommend this drying rack net).

Put the dried shiso leaves in the food processor and process it until powdered.

Put in a container and add salt to your liking. Sprinkle yukari rice seasoning over the steamed rice and make rice balls with it. Enjoy!

To Make Yukari Rice Seasoning

Top 11 shiso recipes from across the web

The most viewed shiso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Far East Side: Sake Southside C...

Myoga Shiso Rice

Miso Yaki Onigiri

Pork Katsu With Pickled Cucumbers a...

Lamb shank turmeric kale chickpea c...

Ginger Pork Rolls with Eggplant

Shiso Sorbet

Homemade Shiso Pesto

Yukari (Shiso Rice Seasoning)

Aka Shiso Juice (Red Perilla Juice)

Mizuna Myoga Salad

Top 11 shiso recipes from across the web

The most viewed shiso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Far East Side: Sake Southside C...

Myoga Shiso Rice

Miso Yaki Onigiri

Pork Katsu With Pickled Cucumbers a...

Lamb shank turmeric kale chickpea c...

Ginger Pork Rolls with Eggplant

Shiso Sorbet

Homemade Shiso Pesto

Yukari (Shiso Rice Seasoning)

Aka Shiso Juice (Red Perilla Juice)

Mizuna Myoga Salad

The most viewed shiso recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine