Shiso Recipe

Shiso: Fresh shiso leaves are the star of this dish, providing a unique, slightly minty flavor.

Soy sauce: Adds a salty, umami depth to the dish.

Sesame oil: Provides a rich, nutty flavor and aroma.

Garlic: Minced garlic adds a pungent, savory note.

Sugar: Balances the flavors with a touch of sweetness.

When preparing shiso leaves, make sure to wash and dry them thoroughly to remove any dirt or impurities. This will ensure a clean and fresh taste. Additionally, when heating the sesame oil in the pan, be careful not to let it smoke, as this can impart a bitter flavor to the dish. Sauté the minced garlic just until it becomes fragrant, which usually takes about 30 seconds to a minute, to avoid burning it and creating a harsh taste. When adding the soy sauce and sugar, stir continuously to ensure they are evenly distributed and the sugar dissolves completely, creating a well-balanced flavor profile.

• fresh shiso - Substitute with basil: Basil has a similar aromatic quality and can provide a fresh, slightly sweet flavor that complements the other ingredients.

• fresh shiso - Substitute with mint: Mint offers a refreshing and slightly spicy note that can mimic the unique taste of shiso.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile to soy sauce.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty flavor, making it a good substitute for soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help replicate the taste.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild nutty flavor that can serve as a good alternative to sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though it will be less pungent. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that can enhance the overall flavor.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that can be a good alternative to sugar.

• Allow the shiso leaves to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Transfer the cooled shiso leaves to an airtight container. This helps maintain their flavor and texture.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The cool environment will keep the shiso leaves fresh.
• For longer storage, consider freezing. Lay the shiso leaves flat on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the shiso leaves are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to use, thaw the shiso leaves in the refrigerator overnight. Reheat gently in a pan over low heat to preserve their delicate flavor.
• Avoid microwaving the shiso leaves as it can alter their texture and taste.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of sesame oil to the pan.
  3. Once the oil is hot, add the leftover shiso leaves.
  4. Stir occasionally until the leaves are heated through, about 2-3 minutes.
  5. Serve immediately for the best texture and flavor.

• Microwave Method:

  1. Place the leftover shiso leaves in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 30 seconds to 1 minute, checking halfway through to ensure even heating.
  4. Stir gently and microwave for an additional 15-30 seconds if needed.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover shiso leaves in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for 10-15 minutes, checking occasionally to ensure it doesn't overcook.
  5. Remove from the oven and serve warm.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover shiso leaves in the steamer basket.
  3. Cover and steam for 3-5 minutes until heated through.
  4. Carefully remove the leaves from the steamer and serve immediately.

• Pan: Used to heat the sesame oil and cook the shiso leaves.

• Spatula: Essential for stirring the ingredients and ensuring even cooking.

• Knife: Needed to mince the garlic.

• Cutting board: Provides a surface to mince the garlic.

• Measuring spoons: Used to measure the soy sauce, sesame oil, and sugar accurately.

• Bowl: Useful for washing and drying the shiso leaves.

• Paper towels: Helps in drying the shiso leaves after washing.

Prepare ingredients in advance: Mince the garlic and measure out the soy sauce, sesame oil, and sugar before you start cooking.

Use a non-stick pan: This ensures the shiso leaves cook evenly and prevents sticking, making cleanup faster.

Batch wash leaves: Wash and dry all shiso leaves at once to save time during preparation.

Preheat the pan: Heat the sesame oil while you prepare other ingredients to streamline the cooking process.

Quick sauté: Sauté the garlic until just fragrant to avoid burning and speed up the cooking.