Potato and Shiso Salad

Name: Potato and Shiso Salad
Yield: Serves 4
Cuisine: Japanese
Ingredients: ¼ tsp wasabi; 1 tsp sesame oil; 1 umezuke (pickled plum); 6 shiso leaves; 150 g (5⅓ oz) potato; 1 Tbsp sake; 1 tsp Japanese soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

150 g (5⅓ oz) potato
6 shiso leaves

Asia
Japan
Main course
Spring
Vegan

Method

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