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!
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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!
- 10 Shiso leaves (Ooba) (rinsed and pat dry)
- 3 cloves garlic (thinly sliced)
- 4 Tbsp soy sauce (GF soy sauce for GF)
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Gather all the ingredients.
- Wash shiso leaves and pat dry 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).
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
