- Leftover Pulled Pork
- Tofu Marinated with Red Sauce- Salad with Shiso Dressing
Shiso (Perilla) is definitely in Top 3 favourite herbs of mine. Green Shiso is very common in Japanese cooking so I always thought it was a Japanese herb but I have heard Vietnamese use it too. Thanks to Asian farmers in Sydney, I can buy red Shiso at my local market!
I always missed Shiso ever since I moved to Australia because of its distinct flavour which cannot to be substituted by anything else. It is difficult to describe the flavour of Shiso for me since I only know it as Shiso but I guess it is somewhat citrusy and herby. Definitely neither cinnamon nor coriander. Most likely nothing you have tasted before if you haven't already.
I made a dressing using red Shiso leaves. I didn't write it down the recipe but I used 20g red Shiso leaves, 70g onion, 70g apple, 1 package of dried bonito flakes(5g), soy sauce and vinegar. I like to make Shiso dressing without any oil. The dressing was really thick but dressed lettuce beautifully and I liked that way. Husband liked it, too. I will definitely make it again.