Elizabeth Andoh

Herbed Rice

Shiso Gohan

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An American Taste of Japan
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Broad, green, flat-leafed shiso is one of the most alluring of Japanese herbs. Vaguely reminiscent of both basil and mint, yet clearly unique in its aromatic appeal, shiso combines well with almost any food. Here its gentle, herbaceous flavor enhances white rice that could accompany fish, seafood, poultry, or meat.

Ingredients

  • 4 cups freshly cooked white rice, still warm
  • ½ teaspoon salt
  • 10–12

Method

Toss the rice in a large bowl to break up any lumps. Sprinkle the salt over the rice and gently toss to incorporate well.

Rinse the herb leaves under cold water and shake dry. Trim away the stem, then slice the leaves in half, lengthwise. Stack the half leaves then cut across them to make fine shreds. Toss and fold these into the rice, distributing well. Serve immediately.