Shiso Maki

Name: Shiso Maki
Yield: Serves 4
Cuisine: Japanese
Ingredients: 8 shiso leaves; 10 g (⅓ oz) grated ginger; 10-cm (4-in) length burdock; 5 Tbsp soymilk (unsweetened); 1 Tbsp Japanese soy sauce; 1 medium eringi mushroom, finely chopped (about 50 g /1¾ oz); Vegetable oil for sautéing; 2 pieces kuruma fu; 250 ml (8 fl oz) konbu dashi; 1 tsp Japanese soy sauce; 1 Tbsp sake; 1 Tbsp miri; 4 lemon wedges; 2 Tbsp cornflour; 320 g (11⅓ oz) momen tofu; ½ tsp sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Living Shojin Ryori

By Danny Chu

Published 2018

About

The flavour of this tasty dish is enhanced by the distinctive fragrance of shiso leaf (also known as perilla). The use of burdock and eringi mushroom adds a nice depth to its taste and texture. A healthy alternative to burger patties!

Ingredients

8 shiso leaves
320 g (11⅓ oz) momen tofu

Asia
Japan
Starter
Vegan
Autumn

Method

Remove excess water from momen tofu by wrapping it with paper towels on a shallow bowl. Weight it down evenly with a plate and refrigerate for at least 30 minutes.

Peel burdock and soak in water immediately to prevent discolouration. Discard water and drain well before using.

Prepare konbu dashi. Add soy sauce and sake. Bring to the boil and add burdock. Lower heat and si