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Abundance of Shiso - ideas?

thew Apr 29, 2010 09:39 AM

i love shiso, and have a large pot of it coming in on my balcony.

Any thoughts, recipes, or ideas?

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  1. b
    brooklyndigest RE: thew Apr 29, 2010 10:23 AM

    I love love love shiso... my family and I traditionally use it in Japanese handrolls (temaki) when we do 'roll your own sushi' for special dinners - it's especially delicious paired with ume (sour plum) paste. It is also excellent in Vietnamese-style salad rolls or just torn into regular green salads for extra kick. It's excellent as a mint sub as well - obviously producing a different, but no less delicious, flavor. Try it muddled with lemon or yuzu juice in a sake cocktail, or mixed with freshly grated ginger and lemon juice to top broiled/grilled chicken or fish.

    1. m
      mcuneo RE: thew Apr 29, 2010 10:25 AM

      Spring rolls! Add to salad... I haven't tried these, but found a few links via Google:

      http://www.101cookbooks.com/archives/001353.html
      http://www.ming.com/foodandwine/recipes/season-6/poached-shiso-contessa-shrimp-with-miso-butter-sauce.htm?searched=shiso&advsearch=oneword&highlight=ajaxSearch_highlight+ajaxSearch_highlight1
      http://www.bento.com/trt-shisotofu.html

      Have fun!

      1 Reply
      1. re: mcuneo
        f
        foodlandian RE: mcuneo Apr 29, 2010 10:29 AM

        I love shiso! It is quite a treat if you deep fry the leaves as well. Do a simple flour batter and lightly coat the leaves. Quick deep fry and delicious!

        The crunch, taste and scent is a great start to a meal or even as a snack.

      2. amokscience RE: thew Apr 29, 2010 02:40 PM

        It's pretty strong so used sparingly in:
        Natto
        Squid sushi

        1. hannaone RE: thew Apr 29, 2010 04:14 PM

          Take some of the shiso and wrap a hunk of grilled meat in it. Then wrap that in a leaf of red leaf lettuce, with a bit of steamed white rice, some raw garlic, a slice of chili pepper, and a dab of seasoned chili paste.

          1. g
            garlic17 RE: thew Jun 21, 2011 12:57 PM

            I also have a shiso plant in my garden that's growing like it's on steroids. I finely julienne a couple of leaves and use on top of uncooked or gently browned tofu slices with a covering of finely chopped fresh garlic and ginger, soy, sugar, rice wine vinegar, chili garlic paste.

            1. firecooked RE: thew Jun 22, 2011 05:42 PM

              Great thread... I have this growing wild in my herb garden (started by previous owner of the house).

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