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Recipes with shiso leaves

3 recipes that use shiso leaves, with photos, step-by-step instructions and cook times. The quickest, Mentaiko pasta, takes 20 minutes. It is most often cooked with ginger, soy sauce and garlic.

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Katsuo no tataki

Kochi, on the Pacific coast of Shikoku, is Japan's bonito town. At Hirome Market in the city centre, cooks sear whole loins over roaring straw fires and slice them to order, served thick with garlic slices, onion and ponzu or just a pinch of salt. Bonito has two seasons there: the leaner first catch of spring and the fattier fish returning south in autumn. At home a very hot dry pan, or a blowtorch, gives the same charred skin around a cool red centre. Use very fresh, sushi-grade fish from a trusted fishmonger; not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: slice it thick, about 1 cm, as they do in Kochi; thin slices lose the contrast between the smoky crust and the soft middle.

25 minJapaneseFish
by KrazyBadal 0 views

Mentaiko pasta

Mentaiko, pollock roe cured with salt and chilli, is the food gift everyone brings back from Hakata in Fukuoka, where shops near the station sell it in rows of red sacs. The pasta came from the Japanese-style spaghetti cafés of Tokyo in the 1960s and is now on menus right across Japan, Fukuoka included. The roe is not really cooked: the heat of the drained spaghetti and the melting butter turn it into a pink, salty-spicy coating. Mentaiko is a raw cured product. Use very fresh, sushi-grade fish from a trusted fishmonger; not for pregnant women, young children or anyone with a weakened immune system. For mentaiko, that means a chilled, sealed pack well within its date. Chef's tip: save a ladle of the pasta water; a spoonful loosens the roe so it clings to every strand instead of clumping.

20 minJapanesePasta & Noodles
by KrazyBadal 0 views

Homemade fresh yuba

Yuba is the thin skin that forms on soy milk as it heats, and in Kyoto and the temple town of Nikko it is a delicacy in its own right. Workshops in Kyoto's old streets have made it for centuries for monks' shojin ryori, the Buddhist vegetarian cuisine that relied on it for protein. Fresh yuba is soft, creamy and faintly sweet, and the first sheets of the day, eaten warm with a drop of soy, are prized above all. It needs patience rather than skill: just a wide pan, gentle heat and good soy milk. Serve as a starter with wasabi soy, or roll the sheets and slice them. Chef's tip: use unsweetened soy milk with at least 7% protein (check the label). Thin supermarket drinks won't form a skin.

45 minJapaneseSnacks & StartersVegan
by KrazyBadal 0 views

Goes well with shiso leaves