Steps

1. Wash 20 perilla leaves.
   🕒 01:43
2. Thoroughly pat dry the washed perilla leaves with paper towels.
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3. Line up the stems of the dried perilla leaves.
   🕒 02:06
4. Trim off the stem ends of the stacked perilla leaves.
   🕒 02:19
5. Fold the de-stemmed perilla leaves in half, then thinly slice them into 5mm strips. Rotate and cut again into 5mm strips to create a coarse mince.
   🕒 02:26
6. Peel the skin off 10g of ginger, slice it thinly, then mince.
   🕒 03:00
7. Cut 1 clove of garlic in half, remove the sprout, then mince. 【Key Tip!】 Using fresh garlic and ginger will significantly enhance the aroma. If using tube versions, they tend to splatter easily, so add them with the other seasonings in the next step.
   🕒 03:19
8. Heat 1 tbsp of sesame oil with the minced garlic and ginger in a frying pan over medium heat.
   🕒 03:57
9. Once fragrant, add 2g of bonito flakes, 2 tbsp of toasted sesame seeds, 3 tbsp of miso, 1 tbsp of sugar, 1 tsp of soy sauce, 1 tbsp of mirin (sweet rice wine), and 1 tbsp of cooking sake (rice wine). Mix well and cook for about 1 minute. 【Key Tip!】 If using white miso, reduce the sugar to half or one-third to adjust sweetness.
   🕒 04:08
10. Add the coarsely chopped perilla leaves and gently mix while preventing splattering. Cook over low heat for about 2 minutes. 【Key Tip!】 Stir thoroughly, scraping the sides of the pan to prevent burning, allowing the perilla leaf aroma to infuse into the miso.
    🕒 05:04
11. Turn off the heat. Transfer the finished perilla leaf miso to a clean storage container. Allow it to cool to room temperature before refrigerating.
    🕒 05:38