Shiso Garlic Soy Sauce

Shiso Garlic Soy Sauce

My friend K who lived in Chicago served me tasty onigiri rice balls, which inspired me to make this recipe. Probably her version contained her secret ingredient of garlic miso, but I'm pleased enough with the result of my own version.

Change the amount of garlic and shiso leaves to suit your taste. It can be preserved for several months in the fridge if you dry the shiso thoroughly. Don't leave it untouched. Consume the marinated garlic and shiso leaves and add fresh batches. When you stock up on shiso leaves or when the inside of the container looks filthy, use it up and make a new marinade. Recipe by Yukirinrin



  1. 20 leaves Shiso leaves
  2. 2 clove Garlic
  3. 1 enough to nearly submerge the garlic Soy sauce


  1. Edit

    Wash the shiso leaves and pat dry with paper towels. Put the shiso leaves in a container. Add sliced garlic and pour soy sauce until everything is almost covered. Leave it to rest at least overnight.

  2. Edit

    Add some of the garlic soy sauce you made to the freshly cooked rice. Shape rice balls. Wrap the rice balls with the well marinated shiso leaves. It is delicious.

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