Tuesday, August 29, 2017

Soy Sauce Based Preserved Shiso Seeds

In addition to the Salted Shiso Seeds I introduces in my previous post, here is another recipe using Shiso seeds. Preserving with soy sauce is another way to enjoy them on freshly cooked steamy rice.
I will post recipes for Shiso leaves in the near future.

Soy Sauce Based Preserved Shiso Seeds

·      some Shiso seeds
·      some soy sauce
·      dried kelp

1.     Pluck the Shiso seeds from the stalks when they are fully plumped with some flowers left on top.

2.     Use your fingertips to gently slide the seed off the stem. Wash with water. Don’t worry about the small leaves attached to the seeds.

3.     Boil the Shiso seeds briefly in hot water and remove the scum that accumulates on surface. Refresh in ice bath and pat dry them well using paper towel.

4.     Cut the dried kelp into small pieces. In a clean sanitized container, put in the Shiso seeds and dried kelp inside.

5.     Pour in soy sauce just enough to cover the seeds.

6.     Let it preserve for at least 2 to 3 days. Remove and dispose the dried kelp after 2 to 3 days as well.

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