Shiso Miso

Name: Shiso Miso
Cuisine: American
Ingredients: 80 Shiso leaves (coarsely chopped); 500 grams A. Miso; 250 grams A. Sugar; 4 tbsp each A. Sesame seeds, sake, mirin; 1 (Sansho leaves instead of the shiso - optional)

cookpad.japan @cookpad_jp

I always have sansho leaf miso and shiso leaf miso in stock.

The miso sauce soft and so it's easier to use. I always have either shiso miso or sansho leaf miso on hand and stocked in the freezer. Even my children who don't like pungent herbs love this miso. Use in all kinds of vegetable, meat and fish dishes. For an easy to make amount. Recipe by LaLaHappy1

I always have sansho leaf miso and shiso leaf miso in stock.

cookpad.japan @cookpad_jp

I always have sansho leaf miso and shiso leaf miso in stock.

Saved

Ingredients

80Shiso leaves (coarsely chopped)
500 gramsA. Miso
250 gramsA. Sugar
4 tbspeach A. Sesame seeds, sake, mirin
1(Sansho leaves instead of the shiso - optional)

Saved

Steps

1

Put the ingredients marked with an A. into a non-stick pan, and heat over low heat while mixing with a spatula (It burns easily, so watch carefully.)
2

When it's bubbling lightly, mix with the spatula for another 4 to 5 minutes. Turn off the heat and leave to cool.
3

When the miso has cooled down, add the chopped shiso leaves and mix.
4

Divide into small portions and freeze - it's handy to have.
5

Use this miso to add a delicious flavor to simmered daikon radish (furofuki daikon), simmered konnyaku and chicken dumplings and more.
6

I used the miso on boiled bamboo shoots with bonito flakes.
7

I just put a little on top of cold tofu.