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.
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Servings: 2
Ingredients
- 20 shiso leaves (perilla)
Seasonings:
- 1 Tbsp soy sauce
- 1 Tbsp toasted sesame oil
- ½ tsp grated garlic
Instructions
- Rinse the shiso leaves and pat them dry with paper towels. Trim off the stems.
- In a small bowl, mix the seasonings (soy sauce, sesame oil, and grated garlic) well.
- 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.
- 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.
Notes
- 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.
Nutrition
Calories: 71.21kcal Carbohydrates: 1.11g Protein: 1.01g Fat: 7.16g Saturated Fat: 1.01g Polyunsaturated Fat: 2.96g Monounsaturated Fat: 2.82g Sodium: 510.87mg Potassium: 47.36mg Fiber: 0.44g Sugar: 0.16g Vitamin A: 0.07IU Vitamin C: 1.54mg Calcium: 14.68mg Iron: 0.31mg
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