Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad

Name: Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad
Yield: 3 servings
Cuisine: American
Ingredients: 70 grams Cream cheese; 1/2 to 1 tablespoon Garlic soy sauce marinated shiso leaves; 1/2 Onion; 1/2 Red onion; 1/2 bunch Sprouts (radish sprouts, broccoli sprouts etc.); 4 if using cherry tomatoes Tomatoes; 1 can Canned tuna; 2 tbsp Walnuts; 1 an appropriate amount Olive oil; 1 Black pepper; 1 an appropriate amount Balsamic vinegar or lemon juice; 1 Toasted croutons (optional)

cookpad.japan @cookpad_jp

I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here.

Please use as much garlic soy sauce marinated shiso leaves as you like. After trying out various amounts I found out that this was good even with a small amount, so please try adjusting the amounts to your liking. If you marinate the shiso leaves for too long they'll get too salty, so if you prefer you can just marinate them for a brief time before serving. For 2 to 3 servings. Recipe by Renbasu

I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here.

cookpad.japan @cookpad_jp

I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here.

Saved

Ingredients

3 servings

70 gramsCream cheese
1/2to 1 tablespoon Garlic soy sauce marinated shiso leaves
Salad vegetables:
1/2Onion
1/2Red onion
1/2 bunchSprouts (radish sprouts, broccoli sprouts etc.)
4if using cherry tomatoes Tomatoes
1 canCanned tuna
2 tbspWalnuts
1an appropriate amount Olive oil
1Black pepper
1an appropriate amount Balsamic vinegar or lemon juice
1Toasted croutons (optional)

Saved

Steps

1

Make the cream cheese marinated in garlic soy sauce shiso leaves. Cut the cream cheese and shiso leaves into 1 cm squares. Leave the garlic from the soy sauce in there and marinate the cheese for about 30 minutes.
2

Slice the onion, rinse in water and drain. Cut the tomatoes into 1 cm cubes. Dry roast the walnuts in a toaster oven and chop up roughly. Wash the sprouts and dry. Drain the oil or water from the canned tuna.
3

Put the onion on a serving plate and top with the tuna, the marinated cream cheese from Step 1, tomato, sprouts and walnuts. Drizzle on some olive oil and balsamic vinegar or lemon juice and add some black pepper. It's even more delicious topped with some croutons.
4

The marinated cheese is great with kamaboko or tofu. It's delicious as an onigiri filling too.