WHAT ARE SHISO PERILLA LEAVES ?? | New Ingredient Mondays
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- Опубліковано 24 вер 2023
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#shiso #PERILLA #vegan #newingredientmonday
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My local place fries an all green type of shiso leaf in tempura batter and then uses it as a cracker for one of their spicy sushi appetizer. It find it as a slightly peppery minty basil like flavor.
I adore it served that way!
I loved when there were crunchy pieces of fried things on my sushi...or noodles...or anything😂
I grow it in my garden but haven’t used it a lot. I have seen perilla that was very lightly battered and fried like a tempura or a Korean pancake. They have a nice flavor. I’ve had it mostly in Japan served fresh with sashimi. Now that I’m plant based I think it may be good incorporated into some vegan sushi rolls.
Oh i love mixing perilla and sesame seeds into my rice and making the onigiri balls. They're such a nice snack and I get to cut some of the starch from the rice too. But that's so good that you grow them. They're not...inexpensive in the UK.
I used them for freshness in a curry, mixed them under an herb omelette, one can make kimchi with them....
I just got introduced to this ingredient
It tastes a lot like tarragon
It does have that anise/mint flavor. Definitely an Asian ingredient taste.
It's fun to describe flavors on the spot...sometimes I can't and it takes several takes
I bought some thinking I'd use with soup or rice but was making a romaine salad that needed some extra kick with cukes and crisp fava beans and I added about 5 shiso leaves ripped up. Yummy! I watched your show while I was trying my own first salad with Shiso leaves that I got in an Asian market in NYC.
I don't think I've ever seen this at Asian grocers, but I found this very interesting. You're very thorough in your descriptions, and that'll help me if I encounter perilla some time in the future. Thanks for posting : )
Thank you! I try to describe them the best I can but sometimes it's hard to do on the spot...we eventually get there☺ I bet now that you know they exist, you may see some.
Thanks for picking this ingedient for the video! I wanted to try perilla leaves and oil for a long time but unfortunately I couldn't find them in Germany. Finally I've got them on my Korea trip this year and I must say, perilla leaves are great greens to add to one's diet! Yummy, versatile and healthy. They go very well with nori/gim in gimbap or just with rice
Perilla leaves are one of my faves! Their flavor is so unique. Its like a mash up of many tjings, but it's rolled into one leaf with a bit of pizzaz!! Also your overalls are cuteeeeeeeeeee af! You look great
I bought some seeds for it after getting utterly addicted to Korean and Japanese cooking vlogs. I got green and red variety to try out. Apparently you can grow it inside like most herbs all year. The seeds were cheap enough and I got so many :)
We love the relaxed, experimental aspect of your videos. So cool.
*Re: Korean 'wraps' with food served up in perilla leaves... leafy taco shells? We have excellent Korean stores here and I'll check it out, thanks to your interest.
*For a future video, is this of any interest?...'leaf celery/Chinese celery/Nan Ling celery Apium graveolens var.secalinum'. It looks delicious.
Thank you so much☺ Oh gosh, I've always substituted western celery, but let me see if I can find Chinese celery. Perhaps a compare/contrast video❤
I love, love, love perilla/shiso leaves! I used it in Korean wraps, or wrapped around slices of fresh sashimi. Soooo good! ❤
Oh they are, aren't they!. Yes I was telling someone I like to fold in bits of shiso into all my mixed rices now. It's really nice!
I grow those on my balcony but its all green. Ive never seen it purple. Other than being all purple it looks the same. I dont even put it in soup. I put tofu, kimchee and rice on it, fold it up and shove it in my mouth😂
I dont really get a mint taste from the one i grow. I have 2 big plants growing right now.
I grew it several years ago in my garden for Korean recipes. I could not get past the mint flavor though. Thanks for the in depth look! Love your videos😊
Thank you so much. Yah, i think you need to love that minty/anise-y flavor to like shiso. But good to know that there's like a 1/2-minty type plant out there for dishes☺
Looks like you are tasting red Shisho leaves. They are a very chewy leaf. I grow a green Shisho in one om hydroponic towers. They tend to be softer and more fragrant. A Korean friend of mine grows what he calls a red ruffle. They are very curly edges like Kale. Tried all 3, each has a varying degree to me of Thai Basil, with that minty flavor. I have used it in some of your Bao bun fillings.
Hi Carlton! Oh I bet that would be so good!! I've been mixing most of my mixed rices lately with some shiso and sesame seeds but I think that hint of shiso would be amazing in fillings. And ooooh hydroponic towers! I don't always see shiso in our grocery stores, but I would love to get several kinds and do a comparison video. Perhaps I may need to grow my own in the apartment☺ (which as you all know has plenty of space because I don't stuff it with junk of course)
A great green and hardy perennial, It spreads like crazy though...
I can tell you have a garden 😆 They say that about mint, but trying to grow mint in an apartment is impossible!
lol, omg the amount of crap I carry in my head. those are called "serrated leaves" or "serrated edges"
Sorry so late getting here. Busy :(
Delivery is too slow