If you are looking for a Japanese recipe featuring shiso, you should definitely try Pickled Shiso Leaves in Soy Sauce. It is a popular rice topping in Japan, and once you try it, you won't be able to stop eating it.
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What is Pickled Shiso Leaves in Soy Sauce?
Pickled Shiso Leaves in Soy Sauce is a rice topping made simply by pickling shiso leaves (perilla) leaves in a soy sauce-based mixture. All you need are shiso leaves and soy sauce, but the flavor can be enhanced by adding various ingredients. In Japan, it is also common to add mirin and sugar for a sweeter taste, or chili pepper and la-yu (Japanese chili oil) for a spicier flavor, depending on personal preference. In this recipe, I have included garlic and sesame oil to boost the flavor.
The rich flavor of the pickled shiso leaves pairs perfectly with rice. If you make a batch in advance, you can also use it in various ways, such as a topping for onigiri, pasta, or hiyayakko (chilled tofu).
Exploring shiso leaves
Shiso leaves (perilla) are traditional aromatic herbs used in Japan. While they are in season during the hot summer months, nowadays they can be obtained throughout the year because greenhouse cultivation has become popular. They are known for their high mineral content, especially β-carotene, vitamin B2, and calcium.
They are characterized by their unique, refreshing flavor and are generally used as a condiment or added to salads. However, their flavor can be enjoyed more fully when they are used as the main ingredient, as in this rice topping.
Flavor variations
This pickled shiso dish can be enjoyed with various flavors. Here are some common options used in Japan:
- Sesame oil
- Neutral oil
- Garlic
- Sesame seeds
- Ginger
- Mirin
- Sugar
- Chili peppers
- La-yu (Japanese chili oil)
You can basically add these seasonings without changing the other ingredients in the recipe. However, note that if you use mirin, it is recommended to heat it before adding it to evaporate the alcohol content. You can do this by microwaving it uncovered on medium power (500W) for about a minute. The general amount to use is equal to or half the amount of soy sauce.
This recipe is tailored to my taste. Try making it following the recipe first, then feel free to experiment with different combinations to find your preferred flavor.
Chopping shiso leaves?
When eating this rice topping, you might find it a bit of a hassle to separate the shiso leaves since they tend to stick together. Therefore, while it is advisable to use the leaves whole to preserve their appearance, you can also chop them to your preferred size. This won't affect the flavor, so enjoy this pickled shiso dish in whatever way you like.
📋Step-by-step recipe
Ingredients
- 20 shiso leaves (perilla)
Seasonings:
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- ½ clove garlic (grated or minced)
Instructions
🕒 Total: 35 mins
Step 1
Rinse shiso leaves and pat them dry with paper towels. Trim off their stems.
Step 2
In a small bowl, mix seasonings (soy sauce, sesame oil, garlic) well.
Step 3
Place one shiso leaf in a small container and drizzle a small amount of the seasoning mixture over it. Then, add another shiso leaf on top and drizzle a small amount of the seasoning mixture over it as well. Repeat this process with all the shiso leaves, and pour any remaining seasoning mixture over the top at the end.
Step 4
Cover the shiso leaves with plastic wrap, pressing it down into the container, and let them sit in the refrigerator for at least 30 minutes.
To Store
You can store it in the refrigerator for up to 3 days. If you want to make a large batch and store it, make sure to use plenty of pickling liquid so that the shiso leaves are completely submerged. As long as the shiso leaves are not exposed to air, this pickled shiso dish can be stored in the refrigerator for up to a week.
Note
Shiso leaves are a type of herb that is susceptible to pests and diseases, so there is concern about pesticide residue. If the packaging doesn’t indicate that they have been washed, you should rinse them before use. However, be careful not to rinse them too thoroughly, as this can remove their aroma and nutrients.
Additionally, after rinsing the shiso leaves, pat them dry with paper towels. This will prevent the dish from becoming watery and help the shiso leaves absorb the seasoning better.
Recipe card
Japanese Pickled Shiso (Perilla) Leaves in Soy Sauce
Ingredients
- 20 shiso leaves (perilla)
Seasonings:
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- ½ clove garlic (grated or minced)
Instructions
- Rinse shiso leaves and pat them dry with paper towels. Trim off their stems.
- In a small bowl, mix seasonings (soy sauce, sesame oil, garlic) well.
- Place one shiso leaf in a small container and drizzle a small amount of the seasoning mixture over it. Then, add another shiso leaf on top and drizzle a small amount of the seasoning mixture over it as well. Repeat this process with all the shiso leaves, and pour any remaining seasoning mixture over the top at the end.
- Cover the shiso leaves with plastic wrap, pressing it down into the container, and let them sit in the refrigerator for at least 30 minutes.
Notes
- You can store it in the refrigerator for up to 3 days. If you want to make a large batch and store it, make sure to use plenty of pickling liquid so that the shiso leaves are completely submerged. As long as the shiso leaves are not exposed to air, this pickled shiso dish can be stored in the refrigerator for up to a week.
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