Steps

1. Wash 20 shiso leaves and pat them thoroughly dry with paper towels.
   🕒 00:03
2. Trim the tough stems off the shiso leaves and chop them into approximately 5mm (1/5 inch) wide pieces.
   🕒 00:09
3. Rotate the chopped shiso leaves and continue chopping into approximately 5mm (1/5 inch) pieces to create a rough mince.
   🕒 00:15
4. Peel 10g of ginger, slice thinly, then mince.
   🕒 00:23
5. Cut 1 garlic clove in half, remove the germ, and mince.
   🕒 00:31
6. Heat 1 tbsp of sesame oil in a frying pan over medium heat.
   🕒 00:42
7. Add the minced garlic and ginger to the frying pan and sauté until fragrant.
   🕒 00:45
8. 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, and 1 tbsp of cooking sake. Mix well and continue heating.
   🕒 00:54
9. After about 1 minute of adding the miso, stir in the minced shiso leaves. Gently mix to prevent splattering and continue heating.
   🕒 01:10
10. Once the shiso leaves are well combined, continue to cook for approximately 2 more minutes. Scrape the sides of the pan to prevent sticking and stir constantly. (Key Tip: Keep stirring after adding the shiso leaves to prevent burning.)
    🕒 01:21
11. Turn off the heat.
    🕒 01:29