Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, dried shiso leaves (for onigiri, pasta, or for stocking). One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook dried shiso leaves (for onigiri, pasta, or for stocking) using 1 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking):
- Take 1 Shiso leaves
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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.
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