| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 321 | 9g | 3g | 37g |
| sugars | fibre | protein | salt |
| 9g | 2g | 12g | 2.03g |
Why I Love Japanese Steamed Shiso Leaves
There’s nothing quite like the sensory delight of the Steamed Shiso Leaves recipe – a masterful interplay of textures and a tantalizing fusion of east and west. As a Louisiana native with French lineage, and a lifelong love for the lush, expressive depth of Creole and French cuisine, I honestly never envisioned falling for a Japanese dish like this. Yet here we are, and I’m excited to share this passion with you.
A Gourmet Symphony of Flavors
At first glance, this Shiso Leaves recipe appears simple. Only a handful of ingredients are utilized, but each one brings its unique essence to the dish. The light soy sauce, Rice Wine (Mirin), and Sake lay down a flavorful foundation upon which the other ingredients can shine. The Dashi Stock adds the unmistakable umami character that is a signature of many Japanese dishes, while the sugar brings a hint of sweetness to balance the savoriness.
The hero of this dish though is, of course, the Shiso leaf. This distinct Japanese herb brings a refreshing, minty flavor that contrasts beautifully with the richness of the thinly sliced beef. The shiso leaves are wrapped around the beef slices and then steamed to perfection, creating a dish that is nothing short of a gourmet symphony of tastes and textures.
Influences and Inspirations
While creating this recipe, I was deeply inspired by the work of renowned chef and food educator Hiroyuki Terada. Known for his innovative approach to traditional Japanese cuisine, Chef Terada has always encouraged a playful, experimental spirit in the kitchen. It is this spirit that compelled me to incorporate a Japanese dish into my array of recipes.
Finally, the beauty of the Steamed Shiso Leaves recipe lies in its simplicity and elegance. It’s easy to prepare yet remarkably sophisticated in its flavors. Most importantly, it brings together the rich, earthy elements characteristic of my Creole and French inspired desserts, and the refined, delicate notes synonymous with Japanese cuisine.
Consider trying this Steamed Shiso Leaves recipe the next time you’re in the mood for an international culinary adventure. And of course, as your Gourmet Guru, I’ll be here to guide you every step of the way.
What You’ll Need
- 24 fresh shiso leaves
- 6 tablespoons of light soy sauce
- 6 tablespoons of Rice Wine (Mirin)
- 6 tablespoons of Sake
- 3/4 cup of Dashi Stock
- 1 tablespoon of sugar
- 12 short bamboo skewers
- 12 pieces of Thinly sliced beef ( 1/8 inch thick, 4 x 3 inches each slice)
Method
Step One
First, you’ll need to prepare your bamboo skewers by soaking them in water for a minimum of 30 minutes. This will prevent them from burning during the steaming process.
Step Two
Lay out your thinly sliced beef. Place one shiso leaf on each piece of beef, then roll them up carefully, keeping the leaf inside. Once rolled, stick a bamboo skewer through each roll to keep it secure.
Step Three
Prepare the steamer. Place the skewered rolls inside, then cover and steam for around 10 minutes.
Step Four
While your beef rolls are steaming, it’s time to make your sauce. In a small pot, combine the light soy sauce, mirin, sake, dashi stock, and sugar. Stir well to dissolve the sugar, then bring to a simmer over medium heat. Let the sauce simmer for a few minutes until it has reduced slightly and the flavors have melded together.
Step Five
Once your beef rolls are done steaming, remove them from the steamer. Arrange on a plate and carefully remove the bamboo skewers.
Step Six
Pour the warm sauce overtop the steamed beef rolls. You can serve them immediately, or let them sit for a few minutes to absorb some of the sauce. Enjoy your steamed shiso leaves!
