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!

Shiso Dumpling

Preserved Shiso Leaves
Yield: ½ cup

1 cup fresh green shiso leaves
¼ cup Himalayan salt

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.