‘Aojiso’, Green Shiso (Perilla), is impossible to purchase where I live. Luckily Shiso is easy to grow. Since I started growing it, I can enjoy the refreshing Shiso leaves every summer. This is a really good way to use it. Super simple, very refreshing, light flavoured, oil-free dressing, that goes well with Lettuce. It’s good as a dipping sauce, too.
Makes
About 150ml
Ingredients
10 to 12 Green Shiso (Perilla) Leaves
1/4 cup Water *reduce for stronger flavour
1/4 teaspoon Kombu (Kelp) Dashi Powder
2 tablespoons Soy Sauce
2 tablespoons Rice Vinegar *You can replace 1 tablespoon with Lemon Juice
1 tablespoon Sugar
Method
- Wash Shiso leaves and chop them up very finely. Then combine with all other ingredients.
- *Note: If you want to add Oil OR you prefer stronger flavour, reduce the amount of Water. Some Toasted Sesame Seeds can be a good addition.
Comments
Joan
1/09/2024
Can I substitute red shiso leaves? I’m growing them and always looking for ways to use. Is the taste different from green shiso?
Hiroko
2/09/2024
Joan, they taste very different. However, there is no reason that we can’t use Red Shiso for dressing. I have never made Red Shiso dressing, but brine made with Red Shiso is used to pickle Ume Plums in Japan. I believe rather sweet dressing would be more suitable for Red Shiso flavour. Why don’t you try to add Red Shiso, finely chopped, to a simple sweet dressing made with Vinegar, Sugar and Salt?