Shiso Garlic Soy Sauce Recipe by cookpad.japan
 cookpad.japan @cookpad_jp My friend K who lived in Chicago served me tasty onigiri rice balls, which inspired me to make this recipe. Probably her version contained her secret ingredient of garlic miso, but I'm pleased enough with the result of my own version. Change the amount of garlic and shiso leaves to suit your taste. It can be preserved for several months in the fridge if you dry the shiso thoroughly. Don't leave it untouched. Consume the marinated garlic and shiso leaves and add fresh batches. When you stock up on shiso leaves or when the inside of the container looks filthy, use it up and make a new marinade. Recipe by Yukirinrin My friend K who lived in Chicago served me tasty onigiri rice balls, which inspired me to make this recipe. Probably her version contained her secret ingredient of garlic miso, but I'm pleased enough with the result of my own version. Change the amount of garlic and shiso leaves to suit your taste. It can be preserved for several months in the fridge if you dry the shiso thoroughly. Don't leave it untouched. Consume the marinated garlic and shiso leaves and add fresh batches. When you stock up on shiso leaves or when the inside of the container looks filthy, use it up and make a new marinade. Recipe by Yukirinrin Shiso Garlic Soy Sauce Share its first Cooksnap! My friend K who lived in Chicago served me tasty onigiri rice balls, which inspired me to make this recipe. Probably her version contained her secret ingredient of garlic miso, but I'm pleased enough with the result of my own version. Change the amount of garlic and shiso leaves to suit your taste. It can be preserved for several months in the fridge if you dry the shiso thoroughly. Don't leave it untouched. Consume the marinated garlic and shiso leaves and add fresh batches. When you stock up on shiso leaves or when the inside of the container looks filthy, use it up and make a new marinade. Recipe by Yukirinrin My friend K who lived in Chicago served me tasty onigiri rice balls, which inspired me to make this recipe. Probably her version contained her secret ingredient of garlic miso, but I'm pleased enough with the result of my own version. Change the amount of garlic and shiso leaves to suit your taste. It can be preserved for several months in the fridge if you dry the shiso thoroughly. Don't leave it untouched. Consume the marinated garlic and shiso leaves and add fresh batches. When you stock up on shiso leaves or when the inside of the container looks filthy, use it up and make a new marinade. Recipe by Yukirinrin Ingredients 20 leaves Shiso leaves 2 clove Garlic 1 enough to nearly submerge the garlic Soy sauce 20 leaves Shiso leaves 2 clove Garlic 1 enough to nearly submerge the garlic Soy sauce Cooking Instructions 1 Wash the shiso leaves and pat dry with paper towels. Put the shiso leaves in a container. Add sliced garlic and pour soy sauce until everything is almost covered. Leave it to rest at least overnight. 2 Add some of the garlic soy sauce you made to the freshly cooked rice. Shape rice balls. Wrap the rice balls with the well marinated shiso leaves. It is delicious. 1 Wash the shiso leaves and pat dry with paper towels. Put the shiso leaves in a container. Add sliced garlic and pour soy sauce until everything is almost covered. Leave it to rest at least overnight. 1 Wash the shiso leaves and pat dry with paper towels. Put the shiso leaves in a container. Add sliced garlic and pour soy sauce until everything is almost covered. Leave it to rest at least overnight. 2 Add some of the garlic soy sauce you made to the freshly cooked rice. Shape rice balls. Wrap the rice balls with the well marinated shiso leaves. It is delicious. 2 Add some of the garlic soy sauce you made to the freshly cooked rice. Shape rice balls. Wrap the rice balls with the well marinated shiso leaves. It is delicious. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 27, 2013 04:51 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Garlic Soy Sauce Garlic Soy Sauce This recipe was passed down to me from my mom, and is a staple in our house. You can pickle the garlic without slicing, but you could use the sliced garlic in cooking, so I make 2 kinds of garlic soy sauce in my house. Adjust the amount of garlic to your liking. Recipe by Yuuyuu0221 cookpad.japan Garlic Soy Sauce Garlic Soy Sauce As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward. I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi cookpad.japan Versatile Garlic Soy Sauce Versatile Garlic Soy Sauce I learned how to make this versatile sauce from Mrs. Namiko. I store the jar in the refrigerator and use the sauce through a year by occasionally topping up the ingredients. Use the sauce for yakiniku sauce or salad dressing. Moreover, you can season fried rice or stir-fry dishes with this garlic soy sauce. You can use the marinated garlic for cooking as well, so there are many different ways to use this sauce. Recipe by chima. cookpad.japan Versatile Garlic Soy Sauce Versatile Garlic Soy Sauce I created this sauce because I though it would be handy to have and could be used in many dishes. It was delicious to add this sauce to fried rice. It made the dish appetizing. When making fried chicken, you can use just the soy sauce from this sauce, so you don't need to bother grating the garlic. Store in the fridge. Recipe by Minaichigo cookpad.japan Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here. Please use as much garlic soy sauce marinated shiso leaves as you like. After trying out various amounts I found out that this was good even with a small amount, so please try adjusting the amounts to your liking. If you marinate the shiso leaves for too long they'll get too salty, so if you prefer you can just marinate them for a brief time before serving. For 2 to 3 servings. Recipe by Renbasu cookpad.japan Japanese-style Garlic Steak Sauce Japanese-style Garlic Steak Sauce I always eyeball this when I make it, so I wrote down the amounts properly for reference. These are some ingredients that matched the sauce well. Tofu hamburgers, grilled vegetables (eggplant, asparagus, etc.) When making the fried garlic chips, make sure not to burn them. Otherwise they will be bitter. In Step 3, if there is too much oil, soak some up with paper towels before adding the flavoring ingredients. Otherwise the fat will congeal when the sauce is cold. The texture won't be as appealing. Recipe by mico_mico cookpad.japan Just Marinate Garlic Soy Sauce Just Marinate Garlic Soy Sauce Use this sauce for karaage (fried chicken) marinade or add it to stir-fry dishes. If there isn't much soy sauce left in the jar, add some more in. You can store this sauce in the fridge for a long period of time. Recipe by kyonmi cookpad.japan Shiso Leaf Tsukune with Salt Sauce Shiso Leaf Tsukune with Salt Sauce The yakitori shop in my local supermarket sells very delicious tsukune balls filled with shiso leaves. I tried imitating it with an easy-to-follow recipe. Adjust the amount of salt in the sauce to your taste. If you like spicy food, sprinkle in ichimi spice at Step 1. This version is good for grown-ups. Recipe by Usagi no Cima cookpad.japan Garlic Soy Sauce Garlic Soy Sauce This recipe was passed down to me from my mom, and is a staple in our house. You can pickle the garlic without slicing, but you could use the sliced garlic in cooking, so I make 2 kinds of garlic soy sauce in my house. Adjust the amount of garlic to your liking. Recipe by Yuuyuu0221 cookpad.japan Garlic Soy Sauce Garlic Soy Sauce This recipe was passed down to me from my mom, and is a staple in our house. You can pickle the garlic without slicing, but you could use the sliced garlic in cooking, so I make 2 kinds of garlic soy sauce in my house. Adjust the amount of garlic to your liking. Recipe by Yuuyuu0221 cookpad.japan Garlic Soy Sauce Garlic Soy Sauce As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward. I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi cookpad.japan Garlic Soy Sauce Garlic Soy Sauce As you only have the aroma instead of eating the actual garlic, the smell doesn't linger as long and you don't have garlicky breath afterward. I wrote "100 ml or more" for the amount of soy sauce, because you first use enough soy sauce to just cover the garlic cloves. Afterward, you can add as much soy sauce as you like. The aroma is best if you use it up within one week. The garlic changes colour, so take them out after about 3 days. Recipe by Yukoai_yukoi cookpad.japan Versatile Garlic Soy Sauce Versatile Garlic Soy Sauce I learned how to make this versatile sauce from Mrs. Namiko. I store the jar in the refrigerator and use the sauce through a year by occasionally topping up the ingredients. Use the sauce for yakiniku sauce or salad dressing. Moreover, you can season fried rice or stir-fry dishes with this garlic soy sauce. You can use the marinated garlic for cooking as well, so there are many different ways to use this sauce. Recipe by chima. cookpad.japan Versatile Garlic Soy Sauce Versatile Garlic Soy Sauce I learned how to make this versatile sauce from Mrs. Namiko. I store the jar in the refrigerator and use the sauce through a year by occasionally topping up the ingredients. Use the sauce for yakiniku sauce or salad dressing. Moreover, you can season fried rice or stir-fry dishes with this garlic soy sauce. You can use the marinated garlic for cooking as well, so there are many different ways to use this sauce. Recipe by chima. cookpad.japan Versatile Garlic Soy Sauce Versatile Garlic Soy Sauce I created this sauce because I though it would be handy to have and could be used in many dishes. It was delicious to add this sauce to fried rice. It made the dish appetizing. When making fried chicken, you can use just the soy sauce from this sauce, so you don't need to bother grating the garlic. Store in the fridge. Recipe by Minaichigo cookpad.japan Versatile Garlic Soy Sauce Versatile Garlic Soy Sauce I created this sauce because I though it would be handy to have and could be used in many dishes. It was delicious to add this sauce to fried rice. It made the dish appetizing. When making fried chicken, you can use just the soy sauce from this sauce, so you don't need to bother grating the garlic. Store in the fridge. Recipe by Minaichigo cookpad.japan Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here. Please use as much garlic soy sauce marinated shiso leaves as you like. After trying out various amounts I found out that this was good even with a small amount, so please try adjusting the amounts to your liking. If you marinate the shiso leaves for too long they'll get too salty, so if you prefer you can just marinate them for a brief time before serving. For 2 to 3 servings. Recipe by Renbasu cookpad.japan Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad I love cream cheese with soy sauce, and when I tried adding using shiso leaves marinated in garlic soy sauce it was even better. The marinated shiso leaves really work so well here. Please use as much garlic soy sauce marinated shiso leaves as you like. After trying out various amounts I found out that this was good even with a small amount, so please try adjusting the amounts to your liking. If you marinate the shiso leaves for too long they'll get too salty, so if you prefer you can just marinate them for a brief time before serving. For 2 to 3 servings. Recipe by Renbasu cookpad.japan Japanese-style Garlic Steak Sauce Japanese-style Garlic Steak Sauce I always eyeball this when I make it, so I wrote down the amounts properly for reference. These are some ingredients that matched the sauce well. Tofu hamburgers, grilled vegetables (eggplant, asparagus, etc.) When making the fried garlic chips, make sure not to burn them. Otherwise they will be bitter. In Step 3, if there is too much oil, soak some up with paper towels before adding the flavoring ingredients. Otherwise the fat will congeal when the sauce is cold. The texture won't be as appealing. Recipe by mico_mico cookpad.japan Japanese-style Garlic Steak Sauce Japanese-style Garlic Steak Sauce I always eyeball this when I make it, so I wrote down the amounts properly for reference. These are some ingredients that matched the sauce well. Tofu hamburgers, grilled vegetables (eggplant, asparagus, etc.) When making the fried garlic chips, make sure not to burn them. Otherwise they will be bitter. In Step 3, if there is too much oil, soak some up with paper towels before adding the flavoring ingredients. Otherwise the fat will congeal when the sauce is cold. The texture won't be as appealing. Recipe by mico_mico cookpad.japan Just Marinate Garlic Soy Sauce Just Marinate Garlic Soy Sauce Use this sauce for karaage (fried chicken) marinade or add it to stir-fry dishes. If there isn't much soy sauce left in the jar, add some more in. You can store this sauce in the fridge for a long period of time. Recipe by kyonmi cookpad.japan Just Marinate Garlic Soy Sauce Just Marinate Garlic Soy Sauce Use this sauce for karaage (fried chicken) marinade or add it to stir-fry dishes. If there isn't much soy sauce left in the jar, add some more in. You can store this sauce in the fridge for a long period of time. Recipe by kyonmi cookpad.japan Shiso Leaf Tsukune with Salt Sauce Shiso Leaf Tsukune with Salt Sauce The yakitori shop in my local supermarket sells very delicious tsukune balls filled with shiso leaves. I tried imitating it with an easy-to-follow recipe. Adjust the amount of salt in the sauce to your taste. If you like spicy food, sprinkle in ichimi spice at Step 1. This version is good for grown-ups. Recipe by Usagi no Cima cookpad.japan Shiso Leaf Tsukune with Salt Sauce Shiso Leaf Tsukune with Salt Sauce The yakitori shop in my local supermarket sells very delicious tsukune balls filled with shiso leaves. I tried imitating it with an easy-to-follow recipe. Adjust the amount of salt in the sauce to your taste. If you like spicy food, sprinkle in ichimi spice at Step 1. This version is good for grown-ups. Recipe by Usagi no Cima cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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