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Chicken & ‘Shiso’ Mazegohan
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A picture of Chicken & ‘Shiso’ Mazegohan.

Chicken & ‘Shiso’ Mazegohan

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

‘Shiso’ (Perilla) is so difficult to find where I live. It is something you can’t use for cooking if you are not growing yourself. But now I know one Asian grocery store that sells Perilla. It is a different type from Japanese ‘Shiso’, but it has same texture and fragrance. If you have ‘Shiso’ (Perilla) leaves, you can add as much as you want to this dish. Even young seeds can be added but … that’s something you can use only if you are growing yourself.

‘Shiso’ (Perilla) is so difficult to find where I live. It is something you can’t use for cooking if you are not growing yourself. But now I know one Asian grocery store that sells Perilla. It is a different type from Japanese ‘Shiso’, but it has same texture and fragrance. If you have ‘Shiso’ (Perilla) leaves, you can add as much as you want to this dish. Even young seeds can be added but … that’s something you can use only if you are growing yourself.

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Chicken & ‘Shiso’ Mazegohan

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

‘Shiso’ (Perilla) is so difficult to find where I live. It is something you can’t use for cooking if you are not growing yourself. But now I know one Asian grocery store that sells Perilla. It is a different type from Japanese ‘Shiso’, but it has same texture and fragrance. If you have ‘Shiso’ (Perilla) leaves, you can add as much as you want to this dish. Even young seeds can be added but … that’s something you can use only if you are growing yourself.

‘Shiso’ (Perilla) is so difficult to find where I live. It is something you can’t use for cooking if you are not growing yourself. But now I know one Asian grocery store that sells Perilla. It is a different type from Japanese ‘Shiso’, but it has same texture and fragrance. If you have ‘Shiso’ (Perilla) leaves, you can add as much as you want to this dish. Even young seeds can be added but … that’s something you can use only if you are growing yourself.

Read more
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Ingredients

4 servings
  1. 2 cups(*180ml cup) Japanese Short Grain Rice
  2. 300-400 gChicken Thigh Fillets *cut into 2-3cm pieces
  3. 1small piece Ginger *grated
  4. 1/8 teaspoonSalt
  5. 1 tablespoonSoy Sauce
  6. 1-2 teaspoonsSesame Oil OR Canola Oil
  7. 10-20Shiso Leaves *finely sliced
  8. 1 tablespoonToasted Sesame Seeds
  9. Sauce>
  10. 1 tablespoonMirin
  11. 1 tablespoonSoy Sauce
  12. 1 teaspoonSugar *optional
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Steps

  1. 1

    Wash Rice then cook as normal.

  2. 2

    Cut Chicken Fillets into 2-3cm pieces. Place the Chicken pieces in a bowl, add Ginger, Salt and Soy Sauce, and massage. Then set aside.

  3. 3

    In a small bowl, combine the sauce ingredients.

  4. 4

    When Rice is cooked, heat Oil in a frying pan over medium high heat, cook chicken pieces with all marinade until browned all over.

  5. 5

    Add the sauce and cook for 1 minute so that the sauce thickens. Pour over the chicken and the sauce over the cooked rice, add Shiso and Toasted Sesame Seeds, and mix to combine evenly.

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Hiroko Liston
Hiroko Liston @hirokoliston
on November 29, 2018 01:55
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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Comments (3)

x
x @cook_5886383
November 29, 2018 22:14
Hiroko, do you garden at all? Just asking because I grow the purple perilla, and it is so hardy and easy to grow. (I know the Japanese green type is much more delicate. I haven't tried growing that yet.)
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