Name: Shiso Leaves Marinated in Soy Sauce by 白ごはん.comチャンネル
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: Serves 3-4
Ingredients: Shiso Leaves 20 leaves; [A] Grated Garlic (tube) approx. 1cm; [A] White Sesame Seeds 1 tsp; [A] Sugar 1 tsp; [A] Salt approx. 1/5 - 1/6 tsp; [A] Ichimi Togarashi (Japanese chili powder) to taste, approx. 1/5 - 1/8 tsp; [A] Soy Sauce 2.5 tbsp; [A] Sesame Oil 1.5 tbsp; [A] Mirin (Sweet Rice Wine) 1 tbsp

Shiso Leaves Marinated in Soy Sauce

by 白ごはん.comチャンネル

This recipe for Shiso leaves marinated in soy sauce is a guaranteed way to make your rice disappear! The special marinade, infused with garlic and sesame oil, coats the shiso leaves with an irresistible aroma. It's a versatile condiment that pairs perfectly with steaming hot rice, tamago kake gohan (rice with raw egg), cold tofu, and sashimi. It's best enjoyed within 3-4 days when stored in the refrigerator.

Ingredients

Main Ingredients (Serves 3-4)

Shiso Leaves 20 leaves

Seasonings

[A] Grated Garlic (tube) approx. 1cm
[A] White Sesame Seeds 1 tsp
[A] Sugar 1 tsp
[A] Salt approx. 1/5 - 1/6 tsp
[A] Ichimi Togarashi (Japanese chili powder) to taste, approx. 1/5 - 1/8 tsp
[A] Soy Sauce 2.5 tbsp
[A] Sesame Oil 1.5 tbsp
[A] Mirin (Sweet Rice Wine) 1 tbsp

Steps

Cut off the stems of the shiso leaves using kitchen scissors or similar.
🕒 00:48
Place the stemmed shiso leaves in water, enough to cover them completely, and wash thoroughly.
🕒 00:53
Spread the washed shiso leaves on paper towels or a clean cloth and gently pat them dry. [This is the key!] Thoroughly drying the leaves prevents the marinade from becoming watery.
🕒 01:07
In a container large enough to comfortably hold 20 shiso leaves, add grated garlic (tube) approx. 1cm, white sesame seeds 1 tsp, sugar 1 tsp, salt approx. 1/5 - 1/6 tsp, ichimi togarashi approx. 1/5 - 1/8 tsp, soy sauce 2.5 tbsp, mirin (sweet rice wine) 1 tbsp, and sesame oil 1.5 tbsp.
🕒 01:34
Lightly mix all the seasonings together to create the soy sauce marinade.
🕒 02:34
In the container with the soy sauce marinade, dip the dried shiso leaves one by one and stack them. [This is the key!] To ensure even marination and prevent uneven flavoring, carefully dip each leaf into the sauce individually.
🕒 02:54
Once all the shiso leaves have been added, slightly tilt the container to ensure the soy sauce marinade coats the entire batch of shiso leaves.
🕒 03:29
Place the shiso leaves, submerged in the soy sauce marinade, in the refrigerator for about 30 minutes to 1 hour to let the flavors meld.
🕒 03:52
These marinated shiso leaves can be stored in the refrigerator for 3-4 days. Enjoy them wrapped around warm rice, or with tamago kake gohan, cold tofu, or sashimi.
🕒 04:11