Rice-Loving Shiso in Sesame Soy Marinade- Japanese home cooking class in Tokyo
Shiso is available year-round, but its peak season is from June to October, with the best flavor between June and September.
I would like to share a recipe that helps you make good use of the abundant shiso growing in my garden. If you don’t have shiso, you can use the marinade with boiled vegetables instead.
This is a simple dish where you just marinate the ingredients, so please give it a try.
Shiso Leaves Marinated in Sesame Oil- Japanese home cooking class in Tokyo
Basic Ingredients
Shiso leaves (10–20 large leaves)
Sesame oil: 1–2 tablespoons
Soy sauce: 1–2 tablespoons
White sesame seeds: 1–2 teaspoons
Mirin: 1 tablespoon (optional)
Red chili pepper powder, sugar, or salt (optional, add a small amount if you like)
Instructions and Tips
Wash the shiso leaves and dry them well. Remove the stems.
Mix the marinade ingredients (sesame oil, soy sauce, etc.).
In a storage container, layer the shiso leaves alternately one by one and pour the marinade over them. To keep the flavor, wrap tightly with plastic wrap so no air gets in.
Refrigerate for 30 minutes to 1 hour to let the flavor soak in. You can eat it right away, but the taste will deepen if you let it sit for a few hours.
Storage
Store in a clean, airtight container in the refrigerator and consume within 3–4 days.
Serving Suggestions and Variations
Fresh Shiso from my garden- Japanese home cooking class in Tokyo
Serve with rice, rice balls, egg-topped rice, or natto rice.
Also great as a condiment or side dish with chilled tofu, grilled meat, or pork shabu-shabu.
With this simple recipe, you can enjoy the delicious flavor of shiso during its peak season while preserving it for longer.
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