Label
All
0
Clear all filters

Potato and Shiso Salad

Rate this recipe

banner
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

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title