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Dried Shiso Leaves (for Onigiri, Pasta, Or For Stocking) Recipe

Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) Recipe
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Serving : 1
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Prepare the ingredients before making Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) in your home. Then, follow these steps below to serve Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) for your family or friends.

Ingredients: Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking)

  • 1 Shiso leaves

How to Make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.
  • Step 4
  • Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).
  • Step 5
  • Japanese-flavored pasta with dried shiso leaves and canned tuna.
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