Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ‘shiso’ perilla tsukudani. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Perilla 'Shiso' Tsukudani As it is so difficult to find Japanese 'Shiso' Perilla where I live, I bought seeds online and I have been trying to grow myself. Japanese 'Shiso' seeds were unsuccessful and I am trying again, but half-purple type perilla is growing so quickly and the leaves grow very large. Great recipe for 'Shiso' Perilla Tsukudani. As it is so difficult to find Japanese 'Shiso' Perilla where I live, I bought the seeds online and I have been trying to grow myself.
‘Shiso’ Perilla Tsukudani is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. ‘Shiso’ Perilla Tsukudani is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have ‘shiso’ perilla tsukudani using 4 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make ‘Shiso’ Perilla Tsukudani:
- Get 40-50 ‘Shiso’ Perilla Leaves *thinly sliced
- Take 1 tablespoon Soy Sauce
- Make ready 1 tablespoon Mirin
- Make ready 1 teaspoon Sugar
Remove from the heat. 'Tsukudani' is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. Seaweed 'Tsukudani' are often made with Kombu (Kelp) OR Nori. But for me, Wakame 'Tsukudani' is the easiest to make. Combine Miso, Mirin and Sugar in a small bowl.
Instructions to make ‘Shiso’ Perilla Tsukudani:
- Place all ingredients in a sauce pan and cook until the liquid is almost gone. Enjoy it with freshly cooked rice.
But for me, Wakame 'Tsukudani' is the easiest to make. Combine Miso, Mirin and Sugar in a small bowl. Heat Sesame Oil in a small frying pan or saucepan over medium heat, cook Shiso, Ginger and Chilli. When the volume of Shiso is reduced, add the miso mixture and cook for a few minutes, stirring. As it is so difficult to find Japanese 'Shiso' Perilla where I live, I bought seeds online and I have been trying to grow myself.
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