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Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking)
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cookpad.japanDried Shiso Leaves (For Onigiri, Pasta, or for Stocking)
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.
Ingredient
Food ration :
1 servingCooking instructions
* Step 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.
* Step 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.
* Step 3
Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.
* Step 4
Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).
* Step 5
Japanese-flavored pasta with dried shiso leaves and canned tuna.
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