Make Ahead
Shiso Slaw
Popular on Food52
18 Reviews
NakedBeet
April 23, 2013
Antonia, do you know if you can keep shiso growing in a little pot inside?
AntoniaJames
April 23, 2013
Actually, I don't know. I live in a place where just about everything grows outside in pots near the house year round, so I've never tried it inside. I can buy it easily when in season here, and I don't use much of it, so I just buy it. That sounds like an excellent question for the Hotline! ;o)
fiveandspice
June 29, 2011
I have yet to use shiso, but I think I really need to go on the hunt for some and give it a try. Tastes almost of cinnamon, wow! This looks so great for these increasingly hot summer nights!
AntoniaJames
June 29, 2011
Thanks, FandS. It was really hot here last week when I made this and yes, it was so refreshing, and ridiculously easy to make. The shiso is sort of like cinnamon, the way Thai basil is sort of like anise . . . . . it's evocative, and much more subtle, but a wonderful crossover flavor of herb + spice. Definitely go for the green kind. The flavor of the purple seems too medicinal for this purpose. ;o)
AntoniaJames
June 28, 2011
Thanks, Linzarella! Have you tried the Bacon and Shiso Fried Rice posted by HumbleBean least year? It's outstanding. If you don't eat bacon, sprinkle some toasted sesame seeds, gomasio or furikake instead. Here's the link: http://www.food52.com/recipes/1938_bacon_and_shiso_fried_rice I'll be posting another shiso recipe later this week, if I can source a key ingredient without too much difficulty. ;o)
linzarella
June 28, 2011
Thanks for the tip, I have not tried that fried rice recipe but I certainly will now. I do eat bacon, but can I still add furikake? When I was a kid I loved it so much I would pour it into my hands and eat it straight. I swear I don't do that anymore.
And speaking of sesame-based toppings, I've been loving your version of dukkah. I made it in my mortar and pestle, and at first I couldn't get it ground up quite enough, but then I got the brilliant idea to put it into one of these: http://chocolateandzucchini.com/archives/2008/06/sesame_mill_sesame_grinder.php
Now it lives on my table next to the salt and pepper and gets used almost as frequently.
And speaking of sesame-based toppings, I've been loving your version of dukkah. I made it in my mortar and pestle, and at first I couldn't get it ground up quite enough, but then I got the brilliant idea to put it into one of these: http://chocolateandzucchini.com/archives/2008/06/sesame_mill_sesame_grinder.php
Now it lives on my table next to the salt and pepper and gets used almost as frequently.
AntoniaJames
June 28, 2011
Linzarella, yes, of course you can put furikake on as well as bacon! I can totally understand the eating it out of your hand, by the way. I made Okonomiyaki (finalist this week) last night using bean sprouts and napa cabbage, and just "happened" to have some excellent Piedmont Grocery bacon on hand, as I'm constitutionally incapable of cooking up less than 1/2 a pound at a time, "just in case," regardless of how much I actually need at the time. I threw some of that in, too. Hey, you're making eggs, so why not add some bacon?! So glad you like the dukkah. And thank you, thank you, thank you for the link to the sesame seed grinder!! What an excellent excuse for a trip to Japantown in SF, if I can't find one in Oakland Chinatown or one of the Asian supermarkets nearby. ;o)
linzarella
June 28, 2011
I actually got mine at Soku Hardware in Japantown for about $5. That place rocks my world.
AntoniaJames
June 28, 2011
Wow, what a useful bit of information! I'm definitely overdue for a field trip to SF (other than to the ballpark or to meetings in the financial district). Perfect! Thank you so much. ;o)
linzarella
June 28, 2011
I love shiso so much but never really knew how to use it besides as a wrapper for raw fish. Excited to try this!
healthierkitchen
June 28, 2011
Sounds really interesting and delicious! I'm growing both Thai basil and shiso so I will save thus for when the shiso grows a bit
AntoniaJames
June 28, 2011
Thanks, HK! Now those are two great herbs to have on hand. I really like the green shiso a lot. I haven't been able to find a plant anywhere, as the purple shiso seems so much more hardy and therefore seems to be preferred for growing, so I'll be growing it from seed. Is yours green? Who is the supplier of the seeds? The green shiso has a much more delicate flavor, which I prefer. Thanks so much. ;o)
gingerroot
June 27, 2011
Yum! I love shiso and can almost taste this with a tart apple. I will definitely be trying this soon.
AntoniaJames
June 28, 2011
Thank you, gingerroot. I hope you do try it! We gobbled up in one sitting the batch I made the other night. I've been thinking about making another batch, ever since. ;o)
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