Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking)

Name: Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking)
Yield: 1 serving
Cuisine: American
Ingredients: 1 Shiso leaves

cookpad.japan @cookpad_jp

My mother used to preserve shiso leaves by drying them in the shade (I think?). I just do it easily in the microwave... This is a great way to eat lots of shiso, which is packed with carotene, calcium, vitamin C, and potassium.

I use a 500 W microwave oven. Recipe by Akkorin mama

cookpad.japan @cookpad_jp

I use a 500 W microwave oven. Recipe by Akkorin mama

Saved

Ingredients

1 serving

1Shiso leaves

Saved

Steps

1

Trim off the stems off the shiso leaves, wash them, gather them in a bundle, then shake off the excess water. Pat them dry with a paper towel. Spread them out on paper towels and microwave for 2 to 3 minutes.
2

Check to see if the leaves are crispy when you're done. Wrap them in the paper towels to crumble them up. (If you put the leaves in a plastic bag they'll stick to the sides.) Store in a tightly sealed container.
3

Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.
4

Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).
5

Japanese-flavored pasta with dried shiso leaves and canned tuna.