\nA refreshing summer salad that combines the flavors of Japan with the simplicity of a classic sunomono (vinegared) dish.<\/p>\n
Get ready to elevate your culinary game with the refreshing flavors of shiso! This vibrant, leafy herb is a staple in Japanese cuisine, adding a burst of freshness and depth to various dishes. In this article, we’ll take you on a culinary journey through 18 innovative shiso recipes that blend traditional Japanese techniques with modern twists.<\/p>\n
From classic combinations like Shiso and Cucumber Sunomono Salad to more adventurous creations like Spicy Shiso Tuna Poke Bowl, these recipes showcase the incredible versatility of shiso. Whether you’re a seasoned cook or just starting your culinary journey, we’ve got something for everyone. So, let’s dive in and explore the world of shiso recipes with a Japanese twist!<\/p>\n
\nA refreshing summer salad that combines the flavors of Japan with the simplicity of a classic sunomono (vinegared) dish.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1\/2 cup Japanese cucumber, sliced into thin rounds Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cucumber and shiso leaves. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb sashimi-grade tuna, cut into small cubes Instructions:<\/strong><\/p>\n 1. In a medium bowl, whisk together soy sauce, sesame oil, ginger, chili flakes, and garlic. Cooking Time:<\/strong> 15-30 minutes (depending on marinating time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together flour, cornstarch, and ice-cold water to make the batter. Dipping Sauce:<\/strong><\/p>\n 1. In a bowl, whisk together soy sauce, sake, mirin, sugar, and vinegar. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup soba noodles Instructions:<\/strong><\/p>\n 1. Bring the water to a boil and cook the soba noodles according to package instructions. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 salmon fillets (6 oz each) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup short-grain Japanese rice (sushi rice) Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 5-10 minutes (depending on preparation time)<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. pasta of your choice (e.g., spaghetti, linguine) Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup freshly squeezed lemon juice Instructions:<\/strong><\/p>\n 1. In a large pitcher, mix together the lemon juice and water until well combined. Cooking Time:<\/strong> 2 hours (infusion time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium eggplants, sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large daikon radish, peeled and thinly sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine daikon radish slices and shiso leaves. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of round wonton wrappers (about 20-24 pieces) Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine ground pork, chopped shiso, grated ginger, garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups heavy cream Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves. Cooking Time:<\/strong> 30 minutes (including steeping time)<\/p>\n Tips: For a more vibrant green color, use a high-quality matcha powder. You can also add a few drops of shiso extract to enhance the flavor if desired.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup okonomiyaki flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together okonomiyaki flour and water to form a batter. Cooking Time:<\/strong> 6-8 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound fresh white fish (such as halibut or sea bass), cut into small pieces Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the fish pieces and yuzu juice. Let it marinate for at least 10 minutes. Cooking Time:<\/strong> None! This ceviche is ready to enjoy as soon as you’re done preparing it.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, cooked and mashed Instructions:<\/strong><\/p>\n 1. In a bowl, combine mashed sweet potatoes, flour, panko breadcrumbs, Parmesan cheese, olive oil, garlic, and shiso leaves. Mix well. Cooking Time:<\/strong> About 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package firm tofu, drained and cut into small cubes Instructions:<\/strong><\/p>\n 1. In a large pot, combine dashi broth, miso paste, and soy sauce. Whisk until smooth. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh strawberries, hulled and sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 15 minutes<\/p>\n Get ready to elevate your cooking game with these 18 refreshing Shiso recipes that bring a touch of Japan to your table. From savory dishes like Spicy Shiso Tuna Poke Bowl and Shiso Tempura with Dipping Sauce, to sweet treats like Shiso Ice Cream with Matcha Swirl, there’s something for every palate. Explore the unique flavor profiles of these innovative recipes, including Grilled Salmon with Shiso Butter and Shiso-Infused Soba Noodles. Whether you’re a seasoned cook or just discovering Japanese cuisine, these inspiring dishes will guide you in incorporating the subtle charm of Shiso into your culinary creations.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to elevate your culinary game with the refreshing flavors of shiso! This vibrant, leafy herb is a staple in Japanese cuisine, adding a burst of freshness and depth to various dishes. In this article, we’ll take you on a culinary journey through 18 innovative shiso recipes that blend traditional Japanese techniques with modern … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":26660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-26753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=26753"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26753\/revisions"}],"predecessor-version":[{"id":26754,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/26753\/revisions\/26754"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/26660"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=26753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=26753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=26753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup shiso leaves (perilla or beefsteak plant), chopped
\n– 1\/2 cup short-grain Japanese rice vinegar
\n– 2 tablespoons soy sauce
\n– 2 tablespoons sugar
\n– 1\/4 teaspoon salt
\n– 1\/4 cup water<\/p>\n
\n2. In a small bowl, whisk together vinegar, soy sauce, sugar, and salt until dissolved.
\n3. Pour the dressing over the cucumber mixture and toss to coat.
\n4. Let the salad sit at room temperature for at least 30 minutes to allow flavors to meld.
\n5. Serve chilled or at room temperature.<\/p>\nSpicy Shiso Tuna Poke Bowl<\/h2>\n
\nExperience the bold flavors of Japan with this refreshing Spicy Shiso Tuna Poke Bowl recipe, perfect for a quick and satisfying meal. With tender tuna, crunchy veggies, and a spicy kick, you’ll be hooked from the first bite!<\/p>\n
\n– 2 tbsp soy sauce
\n– 1 tbsp sesame oil
\n– 1 tsp grated ginger
\n– 1 tsp Korean chili flakes (gochugaru)
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped green onions
\n– 1\/4 cup diced cucumber
\n– Salt and pepper to taste
\n– Shiso leaves (optional)<\/p>\n
\n2. Add the tuna cubes and marinate for at least 30 minutes in the refrigerator.
\n3. Just before serving, stir-fry the green onions and cucumber in a small pan with a little oil until tender.
\n4. Assemble the poke bowls by placing the marinated tuna on top of the vegetables and garnishing with shiso leaves (if using).
\n5. Season with salt and pepper to taste.<\/p>\nShiso Tempura with Dipping Sauce<\/h2>\n
\nExperience the delicate flavors of Japan with this simple and delicious Shiso Tempura recipe, accompanied by a tangy dipping sauce.<\/p>\n
\n– 1\/2 cup cornstarch
\n– 1\/2 cup ice-cold water
\n– Vegetable oil for frying
\n– 1 bunch shiso leaves (perilla leaves or basil leaves as substitute)
\n– Dipping Sauce ingredients: soy sauce, sake, mirin, sugar, and vinegar<\/p>\n
\n2. Cut shiso leaves into small pieces.
\n3. Dip each piece of shiso into the batter, making sure it’s fully coated.
\n4. Fry battered shiso in hot oil (about 350\u00b0F) for 2-3 minutes or until crispy.
\n5. Drain tempura on paper towels and serve immediately.<\/p>\n
\n2. Serve dipping sauce chilled or at room temperature alongside the Shiso Tempura.<\/p>\nShiso-Infused Soba Noodles<\/h2>\n
\nThis recipe combines the nutty flavor of soba noodles with the subtle aroma and taste of shiso leaves, creating a unique and refreshing dish perfect for any meal.<\/p>\n
\n– 2 tablespoons shiso leaves (dried or fresh)
\n– 2 cups water
\n– Salt, to taste
\n– Optional: soy sauce, mirin, or sesame oil for added flavor<\/p>\n
\n2. While the noodles are cooking, combine shiso leaves and 1 cup of hot water in a heat-resistant bowl. Let it steep for 5-7 minutes, allowing the flavors to meld.
\n3. Strain the shiso-infused liquid into the cooked noodles and toss to coat evenly.
\n4. Add salt to taste, and if desired, a drizzle of soy sauce, mirin, or sesame oil for added depth.
\n5. Serve immediately, garnished with additional shiso leaves if desired.<\/p>\nGrilled Salmon with Shiso Butter<\/h2>\n
\nThis recipe elevates grilled salmon to new heights by adding a burst of fresh flavor from shiso butter. Perfect for a quick and impressive dinner.<\/p>\n
\n– 1\/2 cup unsalted butter, softened
\n– 2 tbsp shiso leaves, chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together butter, shiso leaves, and garlic until well combined.
\n3. Season salmon fillets with salt and pepper.
\n4. Grill salmon for 4-5 minutes per side, or until cooked through.
\n5. Spread a tablespoon of shiso butter on top of each fillet during the last minute of grilling.
\n6. Serve immediately.<\/p>\nShiso and Avocado Sushi Rolls<\/h2>\n
\nExperience the harmonious balance of Japanese flavors with this refreshing sushi roll recipe featuring shiso leaves and creamy avocado.<\/p>\n
\n– 1\/2 cup water
\n– 1\/4 teaspoon salt
\n– 1 ripe avocado, sliced
\n– 6-8 shiso leaves (perilla or Chinese basil)
\n– 1 sheet of nori seaweed<\/p>\n
\n2. Cut the avocado into thin slices.
\n3. Lay a sheet of nori seaweed flat on a cutting board.
\n4. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
\n5. Place 2-3 shiso leaves in the middle of the rice.
\n6. Arrange the avocado slices on top of the shiso leaves.
\n7. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
\n8. Slice into individual pieces and serve immediately.<\/p>\nShiso Pesto Pasta with Pine Nuts<\/h2>\n
\nElevate your pasta game with this unique and flavorful recipe that combines the brightness of Japanese shiso leaves with the richness of pine nuts.<\/p>\n
\n– 1\/2 cup fresh shiso leaves
\n– 1\/4 cup pine nuts
\n– 1\/2 cup grated Parmesan cheese
\n– 2 cloves garlic, minced
\n– 1\/4 cup extra-virgin olive oil
\n– Salt and pepper to taste
\n– Freshly ground black pepper, for serving (optional)<\/p>\n
\n2. In a blender or food processor, combine shiso leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth, adding reserved pasta water as needed to achieve desired consistency.
\n3. Cook pasta according to package instructions. Toss with shiso pesto, seasoning with salt and pepper to taste.
\n4. Serve immediately, topped with freshly ground black pepper if desired.<\/p>\nShiso Lemonade with Honey<\/h2>\n
\nThis unique lemonade recipe combines the bright flavor of lemons with the subtle sweetness of honey and the distinctive aroma of shiso leaves. Perfect for a hot summer day, this refreshing drink is sure to quench your thirst.<\/p>\n
\n– 2 cups water
\n– 1\/4 cup honey
\n– 1\/4 cup shiso leaves (or substitute with basil or mint)
\n– Ice cubes<\/p>\n
\n2. Add the honey to the mixture and stir until dissolved.
\n3. Add the shiso leaves to the pitcher and let it infuse for at least 30 minutes in the refrigerator.
\n4. Strain the liquid through a fine-mesh sieve or cheesecloth into another pitcher, discarding the solids.
\n5. Chill the lemonade in the refrigerator for at least 2 hours before serving.
\n6. Serve over ice cubes and enjoy!<\/p>\nShiso and Miso Glazed Eggplant<\/h2>\n
\nThis Japanese-inspired recipe combines the rich flavors of miso and shiso with the tender texture of eggplant, creating a sweet and savory dish perfect for any occasion.<\/p>\n
\n– 2 tablespoons white miso paste
\n– 2 tablespoons soy sauce
\n– 2 tablespoons sake or dry white wine
\n– 2 tablespoons brown sugar
\n– 2 tablespoons shiso leaves, chopped (or substitute with basil or cilantro)
\n– 2 cloves garlic, minced
\n– 1 tablespoon vegetable oil<\/p>\n
\n2. In a small bowl, whisk together miso paste, soy sauce, sake, and brown sugar until smooth.
\n3. Arrange eggplant slices on a baking sheet lined with parchment paper.
\n4. Brush the miso glaze evenly over both sides of the eggplant.
\n5. Sprinkle chopped shiso leaves and minced garlic over the eggplant.
\n6. Drizzle vegetable oil over the eggplant.
\n7. Bake for 20-25 minutes, or until the eggplant is tender and caramelized.<\/p>\nShiso-Wrapped Chicken Yakitori<\/h2>\n
\nThis recipe brings together the rich flavors of chicken and shiso leaves, wrapped in a delicate yakitori-style skewer. Perfect for a quick and delicious dinner or as an appetizer for your next gathering.<\/p>\n
\n– 1\/4 cup shiso leaves, chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sake (optional)
\n– 1 teaspoon sesame oil
\n– Salt and pepper to taste
\n– Wooden skewers<\/p>\n
\n2. In a bowl, whisk together soy sauce, sake (if using), garlic, and sesame oil.
\n3. Thread chicken pieces onto skewers, leaving a small space between each piece.
\n4. Wrap each chicken piece with a shiso leaf, folding the leaf over the meat to secure it.
\n5. Brush the yakitori with the soy sauce mixture and season with salt and pepper.
\n6. Grill for 8-10 minutes or until chicken is cooked through.
\n7. Serve hot and enjoy!<\/p>\nShiso and Daikon Radish Salad<\/h2>\n
\nA refreshing and flavorful Japanese-inspired salad that combines the peppery taste of daikon radish with the slightly sweet and herbaceous notes of shiso leaves. This simple yet elegant dish is perfect for a light lunch or as a side to your favorite grilled meats.<\/p>\n
\n– 1\/4 cup shiso leaves (or substitute with cilantro or basil)
\n– 2 tablespoons soy sauce
\n– 2 tablespoons rice vinegar
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
\n3. Pour the dressing over the daikon and shiso mixture, tossing to coat.
\n4. Season with salt and pepper to taste.
\n5. Serve immediately or refrigerate for up to 2 hours before serving.<\/p>\nShiso and Ginger Pork Dumplings<\/h2>\n
\nThese tender pork dumplings are infused with the aromatic essence of shiso leaves and the warmth of ginger, making them a perfect representation of East-meets-West culinary harmony.<\/p>\n
\n– 1\/2 pound ground pork
\n– 1\/4 cup finely chopped shiso leaves
\n– 2 inches fresh ginger, grated
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the pork mixture in the center of the wrapper.
\n3. Dampen the edges of the wrapper with water, then fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
\n4. Cook the dumplings by steaming them for 8-10 minutes or pan-frying them for 3-4 minutes on each side, until they are golden brown.<\/p>\nShiso Ice Cream with Matcha Swirl<\/h2>\n
\nExperience the unique flavor combination of Japanese shiso leaf and green tea matcha in this refreshing ice cream recipe.<\/p>\n
\n– 1 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 1 tsp vanilla extract
\n– 1\/4 cup shiso leaves, chopped
\n– 1 tbsp matcha powder<\/p>\n
\n2. Remove from heat and let cool to room temperature.
\n3. Stir in vanilla extract and chopped shiso leaves. Let it steep for at least 30 minutes to allow the flavors to meld.
\n4. Strain the mixture through a fine-mesh sieve into a clean container. Discard the solids.
\n5. Whisk in matcha powder until well combined.
\n6. Chill the mixture in the refrigerator for at least 2 hours or overnight.
\n7. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
\n8. Once churned, transfer the ice cream to an airtight container and swirl in a small amount of matcha powder.<\/p>\nShiso and Scallion Okonomiyaki<\/h2>\n
\nOkonomiyaki is a popular Japanese street food, typically made with cabbage, pork, and seafood. This recipe adds a fresh twist by incorporating shiso leaves and scallions for added depth of flavor.<\/p>\n
\n– 1\/2 cup water
\n– 1\/4 cup grated daikon radish
\n– 1\/4 cup thinly sliced green onions (scallions)
\n– 2-3 shiso leaves, chopped
\n– 1\/4 teaspoon salt
\n– Vegetable oil for frying<\/p>\n
\n2. Add daikon radish, green onions, shiso leaves, and salt to the batter. Mix well.
\n3. Heat about 1\/2 inch of vegetable oil in a non-stick pan over medium heat.
\n4. Pour the batter mixture into the pan and cook for 2-3 minutes on each side, or until crispy and golden brown.
\n5. Serve hot with your favorite toppings, such as Worcestershire sauce, mayonnaise, and bonito flakes.<\/p>\nShiso and Yuzu Ceviche<\/h2>\n
\nExperience the harmony of Japanese flavors in this refreshing ceviche recipe, combining the subtle bitterness of shiso leaves with the citrusy zing of yuzu.<\/p>\n
\n– 1\/4 cup freshly squeezed yuzu juice
\n– 2 tablespoons chopped shiso leaves
\n– 1 tablespoon lime juice
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Just before serving, stir in the chopped shiso leaves and lime juice.
\n3. Season with salt to taste.
\n4. Garnish with fresh cilantro leaves and serve immediately.<\/p>\nShiso and Sweet Potato Croquettes<\/h2>\n
\nThese crispy croquettes are a perfect combination of flavors and textures, featuring the subtle aroma of shiso leaves and the natural sweetness of sweet potatoes.<\/p>\n
\n– 1\/4 cup all-purpose flour
\n– 1\/4 cup panko breadcrumbs
\n– 1\/4 cup grated Parmesan cheese
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 2 shiso leaves, chopped (about 1 tablespoon)
\n– Salt and pepper to taste<\/p>\n
\n2. Season with salt and pepper to taste.
\n3. Using your hands, shape the mixture into small croquettes (about 1 inch in diameter).
\n4. Heat about 1\/2 inch of vegetable oil in a deep frying pan over medium-high heat.
\n5. Fry the croquettes until golden brown, about 3-4 minutes per side.
\n6. Drain on paper towels and serve hot.<\/p>\nShiso and Tofu Miso Soup<\/h2>\n
\nThis traditional Japanese-inspired soup combines the subtle flavor of shiso leaves with creamy tofu, savory miso paste, and a hint of sweetness. Perfect for a quick and comforting meal.<\/p>\n
\n– 2 cups dashi broth (or vegetable broth)
\n– 2 tablespoons white miso paste
\n– 1\/4 cup chopped shiso leaves (or substitute with cilantro or basil)
\n– 1 tablespoon soy sauce
\n– 1 teaspoon grated ginger
\n– Salt and pepper to taste
\n– Scallions, thinly sliced (optional)<\/p>\n
\n2. Add tofu and cook for 3-4 minutes or until slightly tender.
\n3. Stir in chopped shiso leaves and grated ginger. Cook for an additional minute.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with thinly sliced scallions if desired.<\/p>\nShiso and Strawberry Shortcake<\/h2>\n
\nThis refreshing dessert combines the sweetness of strawberries with the subtle aroma of shiso, a Japanese herb commonly used in tea ceremonies. This unique shortcake is perfect for warm weather gatherings or as a sweet treat any time of the year.<\/p>\n
\n– 2 tablespoons granulated sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 cup all-purpose flour
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 teaspoon shiso powder (or 1 tablespoon dried shiso leaves)
\n– 1\/2 cup heavy cream, whipped
\n– Shortcake biscuits (store-bought or homemade)<\/p>\n
\n2. In a medium bowl, mix together strawberries, sugar, and salt. Let it sit for at least 15 minutes, allowing the strawberries to release their juices.
\n3. In a separate bowl, whisk together flour, confectioners’ sugar, and shiso powder (or dried leaves). Add the dry mixture to the strawberry mixture and stir until combined.
\n4. Split shortcake biscuits in half and toast lightly.
\n5. Spoon the strawberry-shiso mixture over the toasted shortcake, followed by a dollop of whipped cream.<\/p>\nSummary<\/h2>\n