Recipe of Speedy My Mother'sMiso Shiso Leaf for Cooked White Rice
Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Super Quick Homemade My Mother'sMiso Shiso Leaf for Cooked White Rice. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from My Mother'sMiso Shiso Leaf for Cooked White Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My Mother'sMiso Shiso Leaf for Cooked White Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can have My Mother'sMiso Shiso Leaf for Cooked White Rice using 6 ingredients and 3 steps. Here is how you cook it.
We harvest a large amount of shiso leaves every summer, so my mom often made this dish to consume them. It's so delicious with cooked rice. I arranged the recipe to be less oily than my mom's. It may be kept in fridge for 1 or 2 weeks. You can use up to 50 shiso leaves. For a quantity that is easy to make. Recipe by Kechauru recipe
Ingredients and spices that need to be Get to make My Mother'sMiso Shiso Leaf for Cooked White Rice:
- 20 to 40 Shiso leaves
- 1/4 Onion (large)
- 1 Eggplants
- 2 tbsp Sesame seed oil
- 4 tbsp Miso
- 2 tbsp Mirin
Instructions to make to make My Mother'sMiso Shiso Leaf for Cooked White Rice
- Cut the onion and eggplant into small pieces. Cook them with sesame oil for about 6 to 10 minutes over low heat.
- Cook until the oil comes out from the eggplant, then add the chopped shiso leaves.
- When the shiso leaves change their colour, add the ■ seasonings and keep cooking until glazed.
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