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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.
I made this Shiso Garlic Soy Sauce as your taught us, for making the Beef Donburi. As I made more than enough, kindly let me know what other dishes can I use this soy sauce for please?
Hi Judith! I hope you enjoyed this sauce! This soy sauce can be used to replace regular soy sauce. I use it to make Japanese style pasta (it works great with my Ume Shiso Pasta recipe, fried rice (just a drop of this soy sauce), pour over my Cold Tofu recipe, I use it to eat sashimi, use for my Yaki Onigiri recipe, Karaage recipe, grilled corn…. etc… Hope this helps! 🙂
Hi Nami,
I’m planning to try out Wagyu Beef Donburi. I need some sauce for the rice else it will b very dry. Do you think this sauce will be a good match to the beef and rice?
Hi Jackie! Sure! You won’t need too much sauce (not like pouring) as it’s pretty salty (unless you cook with leftover steak juice and dilute a bit to pour more). 🙂
Thank you Nami! 🙂
Hi Nami! Thank you for your wonderful recipes – they are always a hit 🙂
I already made the flavored soy sauce with shiso leaves, and am wondering exactly what to use it on now.
What are some of your favorite dishes that you would use this flavored soy sauce on?
Hi Nellie! I’m glad you enjoy my recipes. Thank you for trying them. Have you tried using it Japanese style pasta/spaghetti and fried rice dishes? SO good! I use it to replace with regular soy sauce. 🙂
Hi Nami! I’ve finally got a hold of some shiso leaves after a long search. I was thinking about making this, but I was wondering what you use it for?
Hi Elisa! Honestly, anything! For stir-frying, cooking rice (Takikomo Gohan), fried rice, simmering food, marinade, Japanese style pasta… it’s basically garlic/shiso infused soy sauce. Hope you enjoy!
Hey there,
Loved the recipe, tastes delicious! You mention that the sauce can be stored for 2-3 months. Is that refrigerated or at room temperature
Hi Aseem! Refrigerated. 🙂