1 tbsp (12 g): 39 calories; 0.3 g protein; 3.6 g fat; 1.2 g carbohydrate; 0.9 g net carbs; 113 mg sodium; 0 mg cholesterol; 0.3 g fiber
40 g aojiso green perilla leaves (40-45 small leaves, 30-35 medium leaves or 20-25 large leaves)
3 tbsp oil of your choice (1 1/2 tbsp canola oil and 1 1/2 tbsp olive oil in photo)
1/2 tbsp rice vinegar and lemon juice (equal parts)
1 tsp mirin
1/2 tbsp usukuchi shoyukoji soy sauce rice malt
1/2 tbsp usukuchi soy sauce
1 tsp shokoji salted rice malt
Microwave mirin for 5 seconds or so to get rid of alcohol.
Wash, pat dry shiso, and cut off stems.
If using large shiso leaves, remove thick center veins near stem, as they are too tough and fibrous.
Put all ingredients in food processor, and puree.
- If usukushi shoyukoji is not available, use regular soy sauce or usukuchi soy sauce. This would add about 200 mg to the sodium content figure for the whole recipe above.
- If shiokoji is not available, use 1/2 tsp salt. When kosher salt is used, it would add about 380mg to the sodium figure for the whole recipe.
- When neither usukuchi shoyukoji nor shiokoji is used, increase mirin somewhat (up to 1 tbsp) to give a bit more sweetness. (Both shoyukoji and shiokoji have a sweet note at the same time as being salty.)
- The simple salad of hayatouri chayote at right is made with fresh chayote, the shiso sauce and some mayonnaise, and topped with akajiso purple perilla flowers. Yum.
- Whole recipe above: 391 calories; 2.7 g protein; 36.0 g fat; 11.5 g carbohydrate; 8.6 g net carbs; 1,131 mg sodium; 0mg cholesterol; 2.9 g fiber
- 1 tsp (4 g): 13 calories; 0.1 g protein; 1.2 g fat; 0.4 g carbohydrate; 0.3 g net carbs; 38 mg sodium; 0 mg cholesterol; 0.1 g fiber
Recipes with shiso sauce
- Toriniku no shiokoji remon mushi / steamed shiokoji-marinated chicken in lemon juice
- Daikon no shiso soosu-ae / daikon radish salad with green perilla dressing
(Last updated: October 17, 2014)