Potato and Shiso Salad

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Preparation info

  • Serves


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Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Shiso leaves come in green or purple. Its distinctive, vibrant taste adds a refreshing touch to this salad with a tangy pickled plum and wasabi dressing.


  • 150 g (5⅓ oz) potato
  • 6 shiso leaves

Umezuke Dressing

  • 1 umezuke (pickled plum)
  • 1 tsp Japanese soy sauce
  • 1 Tbsp sake
  • 1 tsp sesame oil
  • ¼ tsp wasabi


Remove the pit from the umezuke and crush the flesh, then add sake, soy sauce, sesame oil and wasabi. Mix well and set aside.

Remove and discard stems of the shiso leaves. Chiffonade shiso leaves.

Wash potato thoroughly and julienne. Soak in water for 10–15 minutes and drain well.

Boil a pot of water and add potato sticks. Simmer for about 2–3 minutes. Remove and drain well.

Transfer potato sticks and shiso leaves to a bowl. Add umezuke dressing and mix well.

Divide into 4 equal portions on individual serving plates and serve.