Edible Herb 'Shiso' - Shiso Soy Sauce Marinade

Name: Edible Herb 'Shiso' - Shiso Soy Sauce Marinade
Yield: 50-70 shiso leaves
Cuisine: American
Ingredients: 50 shiso leaves; 3-4 cloves garlic; 3 1/3 tablespoons soy sauce (50 ml); 3 1/3 tablespoons sesame oil (50 ml)

秋姉さん @cook_40104514

The edible herb 'Shiso' is trending everywhere! It's great with white rice, somen noodles, sliced tomatoes, yam strips, pork shabu-shabu, or fried chicken! This recipe is adapted from one I found online. (You don't have to add garlic, but it's definitely tastier if you do.)

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Ingredients

50-70 shiso leaves

50shiso leaves
3-4 clovesgarlic
3 1/3 tablespoonssoy sauce (50 ml)
3 1/3 tablespoonssesame oil (50 ml)

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Steps

1

Use fresh leaves. I got these from my grandma's garden. Oh! A baby praying mantis! (´-`)
2

Remove the stems from the shiso and wash them carefully. Peel the garlic.
3

Pat the shiso dry with paper towels. If you're feeling lazy, you can skip this step.
4

Slice the garlic thinly. If you're feeling lazy, you can chop it roughly.
5

In a container, layer shiso, then garlic, then shiso, then garlic, and so on.
6

Finally, pour soy sauce and sesame oil over the top in a 1:1 ratio. It doesn't need to be fully submerged. If you like it sweeter, you can add mirin.
7

Tilt the container to distribute the marinade evenly, then let it sit in the fridge overnight. It'll be ready to eat by then.
8

But honestly, after a few hours, you'll probably want to taste it... and it's delicious! Enjoy with white rice, somen noodles, or sliced tomatoes.