Ingredients for Shiso Rice Salad ( Serves 6~8)
steamed rice, equivalent of 3 cups dry rice
10 shiso leaves, cut in half and then sliced thinly
2 big cucumbers, sliced
1 Tbsp rice vinegar
1 Tbsp white sesame seeds
2Tbsp ume furikake( this is a dry mixture you can find at any Asian store that has dried Umeboshi-pickled plum and dried red shiso leaves in it.)
1. As soon as the rice is finished steaming, add the furikake and vinegar and mix evenly.
2. You can wait til the mixure has cooled down to add the cucumbers and shiso but I actually like to have it warm so I add the cucumbers and shiso right away.
Enjoy with a meat dish and/or miso soup!
Ingredients for Moroheiya Miso Soup ( Serves 4)
4-5 stems of Moroheiya, leaves only
2-3 cloves of roasted garlic
1 tomato, chopped
3-4 Tbsp of miso paste depending on how salty you like it. Start with a small amount and add a little at a time. (Use like salt)
4 cups of water
Preparation
1. Bring water to a boil and add the tomatoes and moroheiya. Turn the heat down to low as soon as it comes to a boil again.
2. Take out a bit of the broth and dissolve the miso paste so you don’t leave any clumps and put this mixture back in the soup. Simmer for a few minutes but NEVER BOIL MISO. You will not only lose the subtle aroma but you will kill the enzymes in it that help with boosting immunity.
Serve with meat rice or salad. Enjoy!
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