varx/techSep 6, 2022

Yo, send me your #shiso #recipes!

I've got this beautiful red perilla plant that's not gonna eat itself. I want to use it in soups, stir fries, that sort of thing but I can't figure out quite what flavors its supposed to go with. So far I've found some kind of pesto, something that claims to be a soup (but sounds more like a smoothie), and shiso-leaf tempura. Maybe some bread or rolls. What else should I know about?

(Looking for vegetarian dishes only, at the moment.)

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Show threadblergSep 6, 2022
@varx well, first of all: congrats, mine didn't make it  
If you also wanna get into fermenting stuff, then ume boshi is definitely something to look at. Especially if you have the red variant. But generally seeping stuff together with shiso makes a more interesting flavor profile (ginger, pickles, ...).
Show threadvarx/techSep 6, 2022

@blerg I made some "tomatillo umeboshi" last year that turned out pretty well, but I used green shiso for that and I want to try again with red.

salty as hecccc tho

Show threadblerg
@varx uuhhh yeah, too salty as a whole snack, sadly; but really nice icing on the cake (sometimes even on sweet stuff)
Sep 6, 2022 at 8:02pmWeb
Show threadvarx/techSep 6, 2022
@blerg Somehow it turned out even saltier than actual umeboshi!