Pairings For Shiso Recipes
- Shiso + rice, noodles or pasta, tofu, avocado, cucumber, mushrooms, tomato, ginger + soy sauce, sesame, fish and shellfish, pork, fruit (“exotic” fruits, citrus, berries, stone fruits)
Garnishes and condiments
- Dry the leaves and grind with salt (and optionally, sesame) to make a shiso salt that may be used as a furikake. - Fry the leaves in a tempura batter. - Make shiso oil to drizzle over gazpacho. - Pickle it with cucumbers. - Preserve the leaves in salt.
- Soba salad with shiso, with bonus information on the Qi boosting properties of shiso. - Sprinkle if over tofu, as in Chika’s tofu à la mode. - Use it with rice: in onigiri, or over a bowl of steamed rice, or in fried rice. - Use it in this avocado and grapefruit salad. - Sprinkle it over a carrot and ginger soup. - Add it to a cucumber salad with rice vinegar. - Add it to pasta with olive oil, nori, soy sauce, butter, salt, and pepper. - Make shiso pesto for pasta. - Make pan-fried shiso & tofu “sandwiches”. - Make spring rolls with shiso and mushrooms.
Fish and shellfish
- Slip a piece of leaf between the rice and the fish in nigiri sushi, or inside maki. - Serve it with sashimi or chirashi sushi. - Use it in a tartare of mackerel marinated in fresh ginger and soy sauce. - Make a mignonette of shiso and mango to eat with raw oysters.
- Put it inside a rolled pork fillet that you will poach and slice. - Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso. - Make a Vietnamese-inspired shiso wrap: shiso + rice vermicelli + bbq vietnamese pork, rolled in soft rice paper. You can fry these rolls, or eat them as is. - Wrap it around some meat or veggies and pan fry them, then add a little soy sauce, mirin, and sesame seeds.
- Make an infusion with the leaves, to drink hot or cold. - Make shiso juice with purple shiso. - Try infusing it for cockails, such as Alchemology’s shiso vodka, or just use in place of mint to make a shiso mojito.
- Use it on fruit, fruit salads and fruit soups: think strawberries, peaches, oranges, pineapple… - Mix it with sugar (and optionally lime zest) to make shiso sugar or shiso lime sugar to sprinkle on crêpes and other desserts. - Use it to flavor macarons, such as the ones François Payard made for a fundraiser for Japan.