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 a garnish for Sashimi or found inside hand rolls. I hope you will like this sauce as much as I do!
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Shiso Garlic Soy Sauce
- 10 shiso leaves (perilla/ooba)
- 3 cloves garlic (thinly sliced)
- ½ cup soy sauce (use gluten-free soy sauce for GF)
- Gather all the ingredients.
- Rinse shiso leaves and pat dry completely with a clean kitchen towel or paper towels. It’s the key to preserve the sauce for 2-3 months.
- In an air-tight container, add shiso, sliced garlic, and soy sauce. Keep in the refrigerator for at least 1 day before you use it.
- Use the sauce, garlic. or/and shiso, depending on your needs, but always keep it refrigerated. 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.