Tangy, fragrant, and flavorful, Yukari (Shiso Rice Seasoning) is made of dried red shiso leaves and salt. Sprinkle this traditional Japanese-style seasoning over rice, pasta, and salads.
Take out the used red shiso leaves (perilla) and drain well.
To Dry the Shiso Leaves
You have two options to dry the shiso. Method 1: Use a dehydrator or the dehydrator mode (140ºF/60ºC) of your oven to dry the leaves for 2–3 hours. Method 2: Dry the shiso in the breezy air outdoors (I recommend using a a drying rack net) for 2 days until they dry out completely.
To Process Shiso Leaves in Food Processor
Put the dried shiso in a food processor and process until it becomes a fine powder.
Transfer to airtight jars and add salt to your liking. Salt tends to sink to the bottom of the jar, so mix well before you use it.
To Serve
Sprinkle over rice to enjoy. You can also use it in salads, pasta, mixed rice, and more!
To Store
You can keep the jars in a cool dark place for up to a year.