Japanese Pickled Shiso (Perilla) Leaves in Soy Sauce

If you are looking for a Japanese recipe that features shiso leaves, you should definitely try this recipe for Japanese Pickled Shiso Leaves in Soy Sauce. It is a popular rice topping in Japan, and once you try it, you will be hooked from the very first bite.

Japanese Pickled Shiso Leaves in Soy Sauce is a rice topping made simply by marinating shiso leaves (perilla) in a soy sauce-based mixture. All you need is shiso leaves and soy sauce, but the flavor can be enhanced with a variety of additional 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 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 (rice balls), pasta, or hiyayakko (chilled tofu). Try it in different ways and find your favorite combinations.

Let’s take a moment to talk about shiso leaves (perilla), a key ingredient in this rice topping.

Shiso leaves are traditional aromatic herbs used in Japan, known for their unique, refreshing flavor and high nutritional value. They are especially rich in minerals such as calcium, as well as β-carotene and vitamin B2, making them a healthy addition to many dishes. While they are typically in season during the hot summer months, they are now available year-round thanks to widespread greenhouse cultivation.

In Japan, they are commonly used as a condiment or garnish, and are also added to salads. However, their flavor can be appreciated even more when used as the star ingredient—such as in this rice topping. Try the recipe and taste the difference for yourself.

Japanese pickled shiso leaves in soy sauce can be enjoyed with a variety of flavors. Here are some common options:

• Garlic
• Ginger
• Mirin
• Sugar
• Chili peppers
• La-yu (Japanese chili oil)
• Sesame oil
• Sesame seeds

In this recipe, I use garlic and sesame oil, but you can generally add any of these seasonings without needing to adjust the other ingredients. However, please note that if you use mirin, it is best to heat it beforehand to evaporate the alcohol. You can do this by microwaving it uncovered on medium power (500W) for about a minute.

Make this shiso condiment exactly as written the first time. After that, feel free to experiment with different combinations to find your preferred flavor.

One of the appealing things about this rice topping is that you can enjoy the shiso leaves whole. However, the leaves tend to stick together, which some people might find a bit annoying when they have to separate them one by one while eating.

If that sounds like you, try chopping the shiso to your preferred size before marinating it. It might not look quite as visually appealing, but it will be much easier to eat. The flavor won’t be affected, so feel free to enjoy it however you like.

Ingredients

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Instructions

🕒 Total: 35 mins mins

Step 1
Rinse the shiso leaves and pat them dry with paper towels. Trim off the stems.

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Step 2
In a small bowl, mix the seasonings (soy sauce, sesame oil, and grated garlic) well.

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Step 3
Place one shiso leaf in a small container and drizzle a small amount of the seasoning mixture over it. Then, place another shiso leaf on top and drizzle a bit more of the seasoning mixture over that one as well. Repeat this process with all the shiso leaves, and pour any remaining seasoning mixture over the top at the end.

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Step 4
Cover the shiso leaves with plastic wrap, gently pressing it down onto the surface of the leaves. Let them sit in the refrigerator for at least 30 minutes.

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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, be sure to use plenty of the seasoning mixture so that the shiso leaves are completely submerged. As long as the shiso leaves remain submerged and are not exposed to air, this shiso condiment can be kept in the refrigerator for up to a week.

Shiso leaves are a type of herb that is prone 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 wash away their aroma and nutrients.

Additionally, after rinsing the shiso leaves, make sure to pat them dry with paper towels. This will help prevent the seasoning mixture from becoming diluted and allow the shiso leaves to better absorb the flavors.