Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, dried shiso leaves (for onigiri, pasta, or for stocking). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have dried shiso leaves (for onigiri, pasta, or for stocking) using 1 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking):
- Prepare 1 Shiso leaves
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Steps to make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking):
- Trim off the stems off the shiso leaves, wash them, gather them in a bundle, then shake off the excess water. Pat them dry with a paper towel. Spread them out on paper towels and microwave for 2 to 3 minutes.
- Check to see if the leaves are crispy when you're done. Wrap them in the paper towels to crumble them up. (If you put the leaves in a plastic bag they'll stick to the sides.) Store in a tightly sealed container.
- Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.
- Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).
- Japanese-flavored pasta with dried shiso leaves and canned tuna.
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