Shiso (Perilla) Dishes
What would you do with an abundance of shiso leaves? Too many certainly create a little headache here. I try to use often though, our activity filled Summer has left them hanging in the intense sun. Shiso (紫蘇）refers to red perilla and this green type is called Ao Jiso (blue shiso) or OVER, not really but Ooba（大葉) meaning big leaves. That is an over-the-top fragrant herb!
Going through the cook book section of Kinokuniya (Japanese Book Store) the other day, I found a recipe that was an answer! Rolled Wasabi Shiso Beef Appetizer looked so cool! I read it three times to memorize so that I don’t have to buy the book just for one recipe…was I wrong?
I simply added lots of shiso leaves to the gyoza recipe I already posted in the past. Well not entirely true…I used minced daikon (white radish) in place of cabbage which delivered a nice texture and shiso generated a refreshing herby flavor. I still have plenty growing in the back so I need to do more research for sure. If you see me browsing (stand there and read,/立読み) in the book store then that’s what I’m doing –looking for the solution.
Rolled Shiso Beef Appetizer
- Thinly sliced sukiyaki beef –1 family size package,about 1lb.
- Wasabi paste (in tube)
- Green shiso leaves about 20 Wash and pat dry with paper towel
- Olive oil 1-2 teaspoons
- On a flat surface, lay plastic wrap about 11x15. Place the sukiyaki beef horizontally about 10 inches long (have to fit into a 12 inch non-stick skillet), next row overlapping slightly to create approximately 10x 8 rectangle.
- Dab the wasabi in several places on the beef (don’t let the tube touch the meat). Spread with butter knife or the back of a spoon. Use less or more depending on your taste.
- Place shiso leaves on top. Use the edge of the plastic wrap as a guide to start rolling as tightly as possible. When you finish rolling then twist both ends of the plastic to seal. Rest for 10 minutes to half an hour in the refrigerator.
- Heat oil in skillet at medium heat. Remove plastic wrap and place the rolled beef in. Turn periodically to brown evenly all over.
- Put lid on then steam for 1-2 minutes to cook through but do not over cook.
- When it’s done cool for a few minutes before slicing. Insert tooth pick and serve with ponzu dipping sauce (optional).
Shiso gyoza - original recipe here. Add 10 or more chopped shiso leaves.
Here is one way of keeping Shiso leaves fresh in the refrigerator. Put shiso in a jar head first then pour about 1/2 inch of water in the bottle. Change the water once a week. They keep for about 3 weeks or longer this way. I am not sure why you do it upside down…whatever; it works.
Edible Gifts are always welcomed in our household.
A friend brought plums from her back yard. Juicy little red things are an appetite controlling healthy snack…that was so good I will have one more.And another friend dropped off a summer squash and zucchini for me. The sizes are just right!
Experimenting recipes…Here we go. This is Giada De Laurentiis’ Thyme infused blueberry drink without gin. I happened to catch her Giada at Home show on my afternoon break. I don’t think she is real, the amount of food she cooks and eats, yet she is so thin. Not fair!
I sensed the strawberry season is fleeting so I made a few strawberry desserts before they are gone. This recipe I challenged was Amy’s Strawberry Tiramisu. I couldn’t cut it cleanly but tasted wonderful!Then Sissi’s Strawberry Yogurt mousse. I tried to mimic her photo technique but was not very successful. Fabulous bloggers I admire.
My husband and I were wedding-reception hopping last Saturday. Each reception was held in the bride’s gorgeous property.
I was truly delighted to receive bracelets made by Jalna in the mail yesterday. Her blog is so fun, funny and awesome! She is also a skilled photographer.It was awkward to hold bracelet and shoot the photos. Where is the remote control, for heaven’s sake?!I can’t wait to go shopping to buy coordinating new outfits. I feel so lucky! I exclaimed. My husband goes ‘Don’t you go OOBABOARD’ with a sigh. Yes sir captain K.