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!
Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates.
Shiso Garlic Soy Sauce
Ingredients
- 10 shiso leaves (perilla/ooba)
- 3 cloves garlic (thinly sliced)
- ½ cup soy sauce (use gluten-free soy sauce for GF)
Instructions
- 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.
