This versatile miso is perfect for rice and bread alike! The fragrant shiso adds such wonderful flavor to everyday meals - you'll want to use it every day! ♪
Ingredients
4 servings- Shiso leaves20g (about 20 leaves)
- ★Sesame oil1 tbsp
- ★Mirin1 tbsp
- ★Miso2 tbsp
- ★Sugar1 tsp
- ★Sake1 tbsp
- ★Ground sesame2 tbsp
- ★Shichimi togarashia pinch
Directions
15 min- 1
Wash 20g of shiso leaves (about 20 leaves), pat dry, and mince finely.
- 2
Heat 1 tbsp sesame oil in a skillet, then add 1 tbsp mirin, 2 tbsp miso, 1 tsp sugar, 1 tbsp sake, and 2 tbsp ground sesame. Mix well while cooking.
- 3
Once everything is combined, add the minced shiso leaves and stir-fry until the shiso wilts and becomes glossy.
- 4
The finished miso can be stored in the refrigerator for about 1 week.
- 5
Mix into warm rice or spread on bread and toast for a delicious treat.
- 6
Top chilled tofu with this miso and drizzle a little olive oil to enhance the flavor.
- 7
Mix into grilled rice balls or use as a topping for potato and pollock roe pizza-style creations.
- 8
Stir-fry with eggplant or bell peppers for an easy, delicious dish.
- 9
Cutting shiso from the back side releases the aroma more easily. It's also great with mochi!
- 10
The miso is done once all ingredients are cooked through. Cutting shiso from the back enhances its fragrance.
Tips
All ingredients should be fully cooked before serving. Cutting the shiso leaves from the back side helps release their aroma more effectively.
Nutrition
Per serving- Calories180 kcal
- Protein5.5 g
- Fat12 g
- Carbs10 g
- Sodium2 g
This versatile miso is perfect for rice and bread alike! The fragrant shiso adds such wonderful flavor to everyday meals - you'll want to use it every day! ♪
Ingredients
4 servings- Shiso leaves20g (about 20 leaves)
- ★Sesame oil1 tbsp
- ★Mirin1 tbsp
- ★Miso2 tbsp
- ★Sugar1 tsp
- ★Sake1 tbsp
- ★Ground sesame2 tbsp
- ★Shichimi togarashia pinch
Directions
15 min- 1
Wash 20g of shiso leaves (about 20 leaves), pat dry, and mince finely.
- 2
Heat 1 tbsp sesame oil in a skillet, then add 1 tbsp mirin, 2 tbsp miso, 1 tsp sugar, 1 tbsp sake, and 2 tbsp ground sesame. Mix well while cooking.
- 3
Once everything is combined, add the minced shiso leaves and stir-fry until the shiso wilts and becomes glossy.
- 4
The finished miso can be stored in the refrigerator for about 1 week.
- 5
Mix into warm rice or spread on bread and toast for a delicious treat.
- 6
Top chilled tofu with this miso and drizzle a little olive oil to enhance the flavor.
- 7
Mix into grilled rice balls or use as a topping for potato and pollock roe pizza-style creations.
- 8
Stir-fry with eggplant or bell peppers for an easy, delicious dish.
- 9
Cutting shiso from the back side releases the aroma more easily. It's also great with mochi!
- 10
The miso is done once all ingredients are cooked through. Cutting shiso from the back enhances its fragrance.
Nutrition
Per serving- Calories180 kcal
- Protein5.5 g
- Fat12 g
- Carbs10 g
- Sodium2 g
Tips
All ingredients should be fully cooked before serving. Cutting the shiso leaves from the back side helps release their aroma more effectively.