Shiso Dumpling
Remember when I mentioned a few posts ago that I was working with shiso? Well, I finally created this simple dish consisting of shiso three ways: Preserved shiso leaves wrapped over jicama rice plated with shiso-infused oil and a drop of umeboshi juice. I plated it with half a single sweet pea and 3 white sesame seeds. The flavors? Distinct. Fresh. Like Spring!
Preserved Shiso Leaves
Yield: 1/2 cup
Ingredients
1 cup fresh green shiso leaves
1/4 cup Himalayan salt
Preparation Method
1. In a clean, sterilized glass jar, pack down the shiso leaves with salt sprinkled between each leaf.
2. Leave well covered in the refrigerator for at least a few days. The leaves will exude moisture and become a rather dark green color.
3. The salted leaves can be rinsed off a bit before using.
