Japanese Perilla (Shiso) Recipe

Shiso leaves: Fresh leaves from the perilla plant, known for their unique, slightly minty flavor.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans.

Rice vinegar: A mild vinegar made from fermented rice, often used in Asian cuisine.

Sesame oil: A fragrant oil made from sesame seeds, used for its nutty flavor.

Sugar: Adds a touch of sweetness to balance the flavors.

Garlic: Adds a pungent, aromatic flavor to the dish.

When slicing the shiso leaves, ensure your knife is sharp to prevent bruising the delicate leaves. A sharp knife will help you achieve thin, even slices, which will better absorb the soy sauce and rice vinegar mixture, enhancing the overall flavor of the dish.

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

• fresh shiso (perilla) - Substitute with mint: Mint offers a refreshing and slightly spicy taste that can mimic the unique flavor profile of shiso.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty alternative to soy sauce, suitable for those avoiding soy.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a mild acidity and a slightly fruity flavor that can replace rice vinegar.

• rice vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity level and can be used as a direct substitute for rice vinegar.

• sesame oil - Substitute with olive oil: Olive oil can provide a rich, smooth texture, though it lacks the nutty flavor of sesame oil.

• sesame oil - Substitute with peanut oil: Peanut oil has a mild nutty flavor that can somewhat replicate the taste of sesame oil.

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note, making it a good alternative to sugar.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a hint of caramel flavor, suitable for replacing sugar.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh minced garlic.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter taste that can add a similar depth of flavor to the dish.

• To keep your shiso leaves fresh, store them in the refrigerator. Place the leaves in a plastic bag with a slightly damp paper towel to maintain moisture.
• If you have already prepared the Japanese Perilla (Shiso) Recipe, transfer it to an airtight container. This will help preserve the flavors and prevent the dish from absorbing other odors in the fridge.
• For optimal freshness, consume the prepared dish within 2-3 days. The shiso leaves may lose their vibrant color and crisp texture if stored for too long.
• If you wish to freeze the shiso leaves, first wash and pat them dry thoroughly. Lay them flat on a baking sheet lined with parchment paper and place them in the freezer until they are completely frozen.
• Once frozen, transfer the shiso leaves to a freezer-safe bag or container. This method prevents the leaves from sticking together and allows you to take out only what you need.
• When you are ready to use the frozen shiso leaves, simply take out the desired amount and let them thaw at room temperature. Note that the texture may be slightly different from fresh leaves, but the flavor will still be delightful.
• For the prepared Japanese Perilla (Shiso) Recipe, freezing is not recommended as the soy sauce and rice vinegar mixture may alter in taste and texture upon thawing. It is best enjoyed fresh or refrigerated for a short period.

• Microwave Method: Place the shiso leaves mixture in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 30 seconds to 1 minute, checking frequently to ensure the leaves do not overcook. Stir halfway through to ensure even heating.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add the shiso leaves mixture and stir gently for 1-2 minutes until warmed through. Be careful not to overheat, as the leaves can become wilted and lose their vibrant flavor.

• Steaming Method: Place the shiso leaves mixture in a heatproof dish. Set up a steamer and bring water to a gentle boil. Place the dish in the steamer, cover, and steam for 1-2 minutes until the leaves are warmed through. This method helps retain the shiso's delicate texture and flavor.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the shiso leaves mixture evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Warm in the oven for about 5-7 minutes, checking frequently to ensure the leaves do not become too crispy.

• Sous Vide Method: Place the shiso leaves mixture in a vacuum-sealed bag or a resealable bag with the air removed. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath. Heat for about 15 minutes. This gentle method ensures the shiso retains its fresh flavor and texture.

• Cutting board: A flat surface to safely chop and slice the shiso leaves.

• Chef's knife: A sharp knife to thinly slice the rolled shiso leaves.

• Mixing bowl: A bowl to combine the soy sauce, rice vinegar, sesame oil, sugar, and minced garlic.

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

• Garlic press: A tool to mince the garlic clove efficiently.

• Tongs: A utensil to toss the shiso leaves with the dressing evenly.

• Paper towels: To pat dry the washed shiso leaves.

Prepare ingredients ahead: Wash and pat dry the shiso leaves in advance. Mince the garlic and measure out the soy sauce, rice vinegar, sesame oil, and sugar.

Use a food processor: Instead of slicing the shiso leaves by hand, use a food processor for quicker, uniform slices.

Batch preparation: Double or triple the recipe and store the extra in the fridge for up to a week. This way, you have a ready-to-use shiso mixture for multiple meals.

Quick marinade: Let the shiso leaves sit in the marinade for just 5 minutes to save time while still allowing flavors to meld.