Steps

1. Thoroughly pat dry 2 bunches of shiso leaves and remove the stems.
   🕒 01:26
2. Stack all the shiso leaves, cut them into 4 lengthwise, then stack again and chop into bite-sized pieces.
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3. Peel 1 clove of garlic and remove the sprout if present.
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4. Empty the contents of 1 dashi pack and measure out approximately 1/4 sachet.
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5. In a frying pan, combine 1 tbsp of mirin (sweet rice wine) and 1 tbsp of cooking sake (rice wine), then finely grate 1 clove of garlic into it.
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6. Add 1/4 sachet of dashi pack and heat over low heat. Bring to a boil while stirring, and let it simmer for about 20 seconds to evaporate the alcohol. (Key Tip!) Thoroughly evaporating the alcohol first enhances the umami and eliminates any alcoholic odor.
   🕒 06:57
7. Turn off the heat, add 2 tbsp of sugar, 50g of miso, 2 tbsp of kinako (roasted soybean flour), and 1 tbsp of sesame oil. Mix everything well. (Key Tip!) By blending the seasonings before adding the shiso leaves, you can mix them without crushing the shiso, ensuring an even flavor.
   🕒 08:05
8. Add the chopped shiso leaves, sprinkling them in and loosening them up.
   🕒 09:09
9. Return to low heat and lightly cook until the shiso leaves wilt and the mixture becomes smooth.
   🕒 09:29
10. Turn off the heat, add 1 tsp of lemon juice, and quickly mix it in to finish. (Key Tip!) Adding lemon juice at the end adds a refreshing element to the sweet and savory miso, making it more palatable.
    🕒 10:18