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We hope you got insight from reading it, now let’s go back to dried shiso leaves (for onigiri, pasta, or for stocking) recipe. To cook dried shiso leaves (for onigiri, pasta, or for stocking) you need 1 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking):
- Take 1 Shiso leaves
Steps to make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking):
- Trim off the stems off the shiso leaves, wash them, gather them in a bundle, then shake off the excess water. Pat them dry with a paper towel. Spread them out on paper towels and microwave for 2 to 3 minutes.
- Check to see if the leaves are crispy when you're done. Wrap them in the paper towels to crumble them up. (If you put the leaves in a plastic bag they'll stick to the sides.) Store in a tightly sealed container.
- Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.
- Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).
- Japanese-flavored pasta with dried shiso leaves and canned tuna.
Rub shiso leaves well so that dark purple liquid is extracted. This is done to remove the bitterness from shiso leaves. The Best Shiso Recipes on Yummly Octopus With Chorizo And Potatoes, Miso Ramen Bacon Yakitori Miso Glaze Ramen-sesame Crunch, Ginger Sea Bass With Smoked Basmati Fried Rice. Dried Green Shiso/Perilla Leaves with High Quality.
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