One of the vegetables we have always grown is ao-shiso (green perilla). It may not be very well-known in Western countries, but in Japan it has been used in many dishes for centuries. You’ll find it in natto rolls, as a garnish for sashimi, as a filling for hand-rolled sushi, and—most importantly—the star of today’s recipe: shiso miso.

In Traditional Chinese Medicine, shiso is believed to promote sweating, support the Spleen and Stomach, and help prevent food poisoning. When combined with miso, it also helps move Qi and improve digestion and absorption. Miso itself is valued for its gentle detoxifying effect, so together they make a powerful pair.

The sweet-salty taste, the refreshing aroma of shiso, and the appetizing touch of sesame oil make this a dish that truly awakens the appetite.

You can tuck it inside rice balls, spread it on the outside and grill for a delicious yaki-onigiri, serve it alongside meat or tofu, or simply stir it into hot water for a quick, nourishing drink. If you can find fresh shiso leaves and miso, I highly recommend giving this a try! The method is incredibly simple and easy.

Ingredients

200g Green shiso leaves (ao-shiso)
3 tbsp Sugar (cane sugar recommended)
2 tbsp Miso paste (I use shiro miso)
2 tbsp Mirin
2 tbsp Sake
3 tbsp Olive oil
1 tbsp Sesame oil
Shichimi (Japanese seven-spice blend, optional)
Roasted white sesame - optional

Method

Step 1 – Combine the miso, mirin, sake, and sugar in a small bowl.

Step 2 – Finely chop the green shiso leaves and sauté them with olive oil in a frying pan over low heat.

Step 3 – When the shiso softens, add the mixed seasonings. Cook over medium heat until it begins to bubble, then add the sesame oil. Reduce to low heat and stir for 2–3 minutes until the mixture is well combined.
Optional: Sprinkle with shichimi and roasted white sesame for extra flavor.