Shiso + Miso = Shiso miso!
- Kurumi Hayter
- Apr 4, 2021
- 2 min read
Updated: Jan 30
The Japanese love to have a selection of fermented and pickled foods to eat with their rice at dinner and today, I'm looking at one of the best - shiso-miso. It's a great way to give your miso a sweeter flavour. Shisomiso hails from Tohoku prefecture in northern Japan. The original version (where miso is mixed with sugar, sesame and/or crushed walnuts and wrapped in a shiso leaf, then fried) is quite salty but as it has become more popular in Japan, the flavours have been softened to suit more modern tastes. It's very simple to prepare & absolutely delicious to eat with a bowl of rice. In this recipe, I add some tahini paste to provide a milder flavour. It's quite rich so a little goes a long way. You can keep shiso-miso in the fridge for two to three weeks, so it makes sense to prepare a batch that will last for several meals. I've been growing my own shiso but you can find it at Japanese & Asian groceries as well. You can find the written recipe by clicking Shiso Miso and the Youtube tutorial by clicking Shiso Miso.
Happy cooking! Kurumi XXXX.
Ingredients:
30g fresh shiso
2 tbsp miso
2 tsp sugar
1 tbsp tahini paste ( sesame paste)
2 tbsp mirin
2 tbsp water
Preparation
finely chop the shiso leaves
put the miso, sugar, tahini, mirin and water into a pan and stir
well over medium heat
add the shiso and simmer for 3-4 mins, stirring constantly. leave to cool
your shiso miso is now ready to eat. it will last for 7 - 10 days in the fridge
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