These shiso chips are incredibly crispy and use a generous amount of shiso leaves. They're easy to make by simply pan-frying and are perfect as a snack, a side for rice, or even with somen noodles. Enjoy the fresh flavor of shiso leaves with this delightful dish.
Ingredients
Main Ingredients (10-12 chips)
- Shiso Leaves 10-12 sheets
- Cake Flour 2 tbsp
- Potato Starch 1 tbsp
Seasonings
- [A] Mayonnaise 2 tsp
- [A] Water 3 tbsp
- [A] Salt and Pepper (to taste)
- Vegetable Oil (for frying)
Steps
- Wash 10-12 shiso leaves under water and thoroughly pat dry with paper towels.
- In a bowl, gradually add 2 tsp mayonnaise and 3 tbsp water, whisking well until combined.
- Add 2 tbsp cake flour, 1 tbsp potato starch, and a pinch of salt and pepper, then mix until there are no lumps.
- Coat the shiso leaves with the batter. Hold by the stem, coat one side of the leaf, then place chopsticks to support it and flip to coat the other side without folding. (Key Tip! Shiso leaves are thin, so be careful not to fold or let them stick together while coating.)
- Heat an adequate amount of vegetable oil in a frying pan over medium heat.
- Once the pan and oil are hot, slide chopsticks under a shiso leaf and carefully place it in the pan, spread out by holding the stem. Remove any excess batter that could cause burning.
- Once the first side is golden brown and firm, flip the shiso leaf and cook both sides. (Key Tip! Shiso leaves burn and break easily, so flip them with care.)
- Fry until both sides are nicely browned. Carefully drain the oil using paper towels, being mindful not to break them.
- Fry the remaining shiso leaves using the same process. If the oil level gets low, add more oil as needed while cooking.
- Once drained, transfer to a serving plate. (Key Tip! They are fragile when plating too, so handle with care to maintain their shape.)
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