Salted Shiso Leaves

When I have tons of Shiso leaves, here is what I do to preserve them! Simply eat them with freshly cooked steamy white rice.

Check out my previous posts if you have some Shiso seeds.
Salted Shiso Seeds
Soy Sauce Based Preserved Shiso Seeds

Salted Shiso Leaves

·      some Shiso leaves

·      some salt

1.     Pluck the Shiso leaves one by one from the stalks.

2.     Wash the leaves carefully one by one with water to clean out the dirt.

3.     Pat dry well using paper towel.

4.     Preserve by placing few leaves in a container and sprinkle some salt. Repeat this with the remaining leaves.

Soy Sauce Based Preserved Shiso Seeds

In addition to the Salted Shiso Seeds I introduces in my previous post, here is another recipe using Shiso seeds. Preserving with soy sauce is another way to enjoy them on freshly cooked steamy rice.
I will post recipes for Shiso leaves in the near future.

Soy Sauce Based Preserved Shiso Seeds

·      some Shiso seeds

·      some soy sauce

·      dried kelp

1.     Pluck the Shiso seeds from the stalks when they are fully plumped with some flowers left on top.

2.     Use your fingertips to gently slide the seed off the stem. Wash with water. Don’t worry about the small leaves attached to the seeds.

3.     Boil the Shiso seeds briefly in hot water and remove the scum that accumulates on surface. Refresh in ice bath and pat dry them well using paper towel.

4.     Cut the dried kelp into small pieces. In a clean sanitized container, put in the Shiso seeds and dried kelp inside.

5.     Pour in soy sauce just enough to cover the seeds.

6.     Let it preserve for at least 2 to 3 days. Remove and dispose the dried kelp after 2 to 3 days as well.

Last Minute Harvest - Corn Rice

There is still time to enjoy the sweetness of corn before the end of corn season.

The combination of sweet corn and lightly salted rice is delightful.

Last Minute Harvest – Corn Rice

·      3 cups of short grain rice (1 rice cup=180cc)

·      1 fresh cob of corn (if small, 2 cobs)

·      2 teaspoons of sea salt

·      1 tablespoon of Japanese sake

1.     Rinse the rice in a bowl a few times with cold water and drain well in a colander.

2.     Place the rice and 3 rice cups of water into a rice cooker. Add sea salt and sake. Stir once.

3.     Slice the corn kernels off the cob. Place both the corn kernels and the cob in the rice cooker. Cook the rice.

4.     Take the cob out from the rice cooker and dispose. Mix the rice and the corn well. Serve.

Pureed Corn Soup - Japanese Style

Late summer is the season for sweet local corn in New England. I am introducing a corn soup that is a perfect dish to make with sweet local corn. This soup uses “dashi” broth instead of the typical chicken, beef, or vegetable broth. You can purchase dashi broth (powder) at your Asian or Japanese markets, or you can make it yourself.

You could decorate the soup with some corn kernels if you set aside some before blending. You can also serve this soup chilled when the weather is still hot. Using a glass bowl, it would look icy and refreshing.

Pureed Corn Soup - Japanese Style

·      2 cobs of fresh local corn

·      500cc of dashi broth

·      a pinch of salt

1.     Slice the corn kernels off the cob.

2.     Place the corn kernels and the cobs inside a pot. Add the broth and salt. Simmer until the corn kernels become soft.

3.     Take out the cobs and dispose. Blend the corn kernels and the broth in a blender until it is smooth. Add more salt if necessary.

4.     Strain the liquid.

5.     Refrigerate and serve cold.