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Apr 29, 2010 09:39 AM

Abundance of Shiso - ideas?

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. 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. re: mcuneo

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

        1. 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. 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.