Shiso Furikake

I have finally grown my own shiso plant from seed. The first year I had little success. This year, I managed to grow two plants!! Unfortunately, with two plants you don’t get a lot of leaves so you can’t make a lot of things in mass quantities. I decided to preserve the leaves in salt and make my own furikake with it. If you haven’t had shiso, it has a unique minty flavour that I adore. You might see it in Japanese restaurants as it used for garnish but they do use it in a lot of their meals as well. Furikake can be used to season rice and other meals. I love using it when I make my own Poke Bowls.

To preserve you shiso leaves, clean and dry your leaves. In a container, sprinkle a layer of sea salt on the bottom. Add a shiso leaf and sprinkle more salt on top. Continue with the other leaves. Leave the leaves to dry. Make sure not to cover the container to allow the water to evaporate.

To make the furikake, finely cut up or grind the shiso leaves and seaweed. You can use a pair of scissors or put it in a food processor and give it a bit of a grind. Don’t over grind! You want to have a bit of texture.

To the shiso and seaweed, add the sesame seeds and bonito flakes. Store in an air tight container. This should last about a month.

Ingredients

  • 4 shiso leaves
  • Sea salt
  • Roasted sesame seeds (black or white)
  • Roasted seaweed
  • Bonito flakes

Directions

  1. To preserve you shiso leaves, clean and dry your leaves. In a container, sprinkle a layer of sea salt on the bottom. Add a shiso leaf and sprinkle more salt on top. Continue with the other leaves. Leave the leaves to dry. Make sure not to cover the container to allow the water to evaporate.
  2. To make the furikake, finely cut up or grind the shiso leaves and seaweed. You can use a pair of scissors or put it in a food processor and give it a bit of a grind. Don’t over grind! You want to have a bit of texture.
  3. To the shiso and seaweed, add the sesame seeds and bonito flakes.
  4. Store in an air tight container. This should last about a month.

Did you enjoy this recipe? Check out the other ones on our blog.

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