Shiso-gohan: Rice flavored with shiso leaves
I’m very much aware that non-Japanese people find plain white rice quite boring, so I’m always looking for quick little recipes that add some flavor to it. This one does that with sesame seeds and shiso leaves.
A few years ago, you would’ve had the hardest time finding the leaves, but suddenly Shiso leaves are all the rage in Western cooking, so finding these should be no problem for you.
In Japan, rice with store bought shiso-flavored furikake (“yukari”) is quite popular, but making shiso-gohan with fresh shiso leaves is much better, with a far more delicate taste. I often make shiso-gohan for guests, because this is the kind of flavor that makes you feel special.
Ingredients (for two):
- White rice – two bowls, cooked
- Shiso leaves – 4 or 5
- Sesame seeds – 1 teaspoon
- Salt – 1/3rd of a teaspoon
- Cook white rice in the Japanese way. Take two bowls of rice in a bigger bowl.
- Mix shiso leaves, sesame seeds and salt in a small bowl.
- Add the shiso mixswith into the bowls of rice. Mix thoroughly.
click to enlarge