(ROLLED SHISO LEAVES)
1 ~ 2 Hours
Crunchy cripsy shiso leaf wrapped around sweet chewy nutty filling. Each households have their own unique recipe for the delicious filling. Eat it together with rice as a side dish, or a snack that goes with sake, or as a topping for ochazuke (rice served with tea). The aroma of shiso is sure to remind you of the nostalgic taste of home.
HOW TO MAKE:
In a suribachi(Japanese pestle and mortar), mix miso, sugar, rice flour, wheat flour, and sesame, and grind into a paste. Add sake to loosen the mixture.
Let the mixture rest and chill in the fridge for 1-2 hours.
Wash the shiso leaves and pat dry using a paper towel to remove the excess moisture.
On the shiso leaf, place a teaspoon of miso mixture lengthwise and roll it up from the stem of the leaf. Hold the roll in place by skewering it with a bamboo stick.
In a frying pan, heat up cooking oil to (130-150 degree) and shallow fry the shiso maki slowly.
This is made when the shiso leaves are in season
Do not fry the shiso maki at high heat
You can add sesame, togarashi chili pepper, ginger, garlic, peanuts, walnuts etc. according to your family’s preference.
If you are using shiratama flour, it is recommended to break up the flour using the suribachi.
½ cup miso
½ cup sugar
½ cup rice flour
½ cup wheat flour ( you can also substitute with shiratama flour )
2 tablespoons sesame
¼ cup sake
40 pieces shiso leaves
Cooking oil (as required)