At times when I have limited ingredients in my fridge and I can’t think of anything new to cook, I go to this Japanese website called Cookpad. It’s the Japanese version of Allrecipes.com or Cook.com.
My favorite flavored soy sauce, Shiso Garlic Soy Sauce, came from there. This original recipe created a huge sensation in Japan a couple years ago. This recipe has only 3 ingredients, but the combination of Shiso, garlic, and soy sauce was probably unheard of or not a common combination back then. It’s a pretty amazing sauce. I love this sauce so much that I always keep replenishing the ingredients so it’s always ready to go when I need it.
I know Shiso is not a very common ingredient to find for most of my readers, but if you live close to a Japanese market I hope you try this distinct and unique herb. It’s used in quite a few Sushi restaurants as garnish for Sashimi or found inside hand rolls. I hope you will like this sauce as much as I do!
- 10 Shiso leaves, rinsed and pat dried
- 3 cloves garlic, thinly sliced
- 4 Tbsp. soy sauce (or until it covers otheringredients)
- Wash shiso leaves and pat dried completely with paper towel (it’s the key to preserve for 2-3 months).
- In an air-tight container, add shiso, sliced garlic, and soy sauce. Keep in the fridge for at least 1 day before you use it.
- Use the sauce, or/and garlic and shiso depending on your needs. After you use it, keep the container in the fridge. You can keep adding ingredients but use it within 2-3 months (as you see in this picture, I’m adding extra shiso and garlic here).