Abundance of Shiso (perilla) - cooking uses and experiments?
So much shiso, so little time. I've used it with sashimi and sushi, and even chopped it into rice.
now i need ideas for how to use it as an herb in cooking
any thoughts or tips?
Love shiso but as you know it is fairly potent. The obvious uses pair it well with tuna and other iron rich fish. I have used it sparingly but effectively in a lamb tartar in lieu of mint. This does not work exactly but since shiso is to tuna as mint is to lamb, shiso and lamb make some sense since for some reason tuna and lamb remind me of one another. I have not used it in a cooked lamb dish but it might work.
Other than that I have used shiso in fried rice to brighten up the end result.
My husband makes a great pasta with it.
Saute finely chopped garlic in olive oil until it starts to brown. Toss the garlic and oil with shredded shiso and a chunky pasta, and finish with a sprinkle of sea salt and a generous squeeze of fresh lemon juice.
You can also use it in place of mint in a mojito (shisojito?) with surprisingly good effect.
Does yours have the red coloring or just the green? One year I had the red stuff and put it in some white wine vinegar for infused vinegar. The red stuff made the most gorgeous magenta pink vinegar. We gave these for gifts. The green stuff would taste good as well.
You could make an infused sugar syrup for on fruit. Take 1/3 cup water and 1/3 cup sugar in a saucepan. Heat so the sugar dissolves. Take off the heat and throw in a handful of shiso leaves. Let sit. Then strain if you want and pour over fruit for a light dessert.
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It tastes really good when chopped and mixed with salads. I've been contemplating using it as a pizza topping in lieu of basil (without tomato sauce).