Shiso Maki

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Preparation info

  • Serves


    • Difficulty


Appears in

Living Shojin Ryori

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!


  • 8 shiso leaves
  • 320 g (11⅓ oz) momen tofu
  • 1 medium eringi mushroom, finely chopped (about 50 g / oz)
  • 10-cm (4-in) length burdock
  • 10 g ( oz) grated ginger
  • 2 pieces kuruma fu
  • 2 Tbsp cornflour
  • 5 Tbsp soymilk (unsweetened)
  • ½ tsp sea salt
  • 1 Tbsp Japanese soy sauce
  • Vegetable oil for sautéing
  • 4 lemon wedges

Simmering Stock

  • 250 ml (8 fl oz) konbu dashi
  • 1 tsp Japanese soy sauce
  • 1 Tbsp sake


  • 1 Tbsp Japanese soy sauce
  • 1 Tbsp miri


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 simmer for 20 minutes. Remove burdock and finely chop when it is cooled.

Using a food processor, grind the kuruma fu into crumbs.

Remove tofu from the refrigerator and peel off the paper towels. Mash tofu and add burdock, eringi mushroom, grated ginger, kuruma fu crumbs, cornflour, soymilk, sea salt and soy sauce. Mix well and refrigerate for 30 minutes.

Divide mixture into 8 portions and shape into balls. Place one ball on each shiso leaf and flatten into patties.

Heat vegetable oil in a pan. Sauté shiso patties on medium heat for 3–4 minutes on each side. Mix soy sauce and mirin. Drizzle the sauce on the shiso patties and sauté briefly.

Arrange on 4 individual serving plates with a wedge of lemon each and serve.