Easiest Way to Make Homemade ‘Shiso’ Perilla Tsukudani

Hey everyone, it is John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Easiest Way to Make Ultimate ‘Shiso’ Perilla Tsukudani. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from ‘Shiso’ Perilla Tsukudani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare ‘Shiso’ Perilla Tsukudani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook ‘Shiso’ Perilla Tsukudani using 4 ingredients and 1 steps. Here is how you cook that.

As it is so difficult to find Japanese ‘Shiso’ Perilla where I live, I bought the seeds online and I have been trying to grow myself. Japanese ‘Shiso’ seeds were unsuccessful and I am trying again, but half-purple type perilla is growing so quickly and the leaves grow very large. The fragrant is not quite strong but they are growing amazingly well. Now there are too many leaves. What can I use them for? This is one way to use a lot of leaves.

Ingredients and spices that need to be Take to make ‘Shiso’ Perilla Tsukudani:

1. 40-50 ‘Shiso’ Perilla Leaves *thinly sliced
2. 1 tablespoon Soy Sauce
3. 1 tablespoon Mirin
4. 1 teaspoon Sugar

Steps to make to make ‘Shiso’ Perilla Tsukudani

1. Place all ingredients in a sauce pan and cook until the liquid is almost gone. Enjoy it with freshly cooked rice.

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So that is going to wrap this up with this exceptional food Recipe of Award-winning ‘Shiso’ Perilla Tsukudani. Thanks so much for reading. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!