Last year, I decided to grow ‘Shiso’ Perilla by myself and bought seeds online. Half-purple type perilla grew so well and Japanese ‘Green Shiso’ is also growing at last. Now I have too many ‘Shiso’ leaves. ‘Shiso Tsukudani’ is a good way to use up many leaves and this is another one, and it is really yummy!
40 to 50 ‘Shiso’ Leaves *chopped
1 small piece Ginger *finely chopped
1 Chilli *finely chopped
1-2 teaspoons Sesame Oil
1 tablespoon Miso
1 tablespoon Mirin
1 teaspoon Sugar
1 Spring Onion *finely chopped
1 tablespoon Toasted Sesame Seeds
- Combine Miso, Mirin and Sugar in a small bowl.
- Heat Sesame Oil in a small frying pan or saucepan over medium heat, cook Shiso, Ginger and Chilli. When the volume of Shiso is reduced, add the miso mixture and cook for a few minutes, stirring. Remove from the heat.
- Add chopped Spring Onion and Toasted Sesame Seeds and combine well. Enjoy with freshly cooked rice.
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