Japanese Pickled Shiso (Perilla) Leaves in Soy Sauce
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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Servings: 2
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.
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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