29 Delicious Shiso Recipes for Flavorful Creations

Get ready to fall in love with shiso! This vibrant Japanese herb is about to become your new kitchen secret, adding a unique minty-basil flavor to everything from fresh salads and sushi rolls to creative cocktails and savory dishes. Whether you’re a shiso newbie or a longtime fan, these 29 delicious recipes will inspire you to create something truly special. Let’s dive in and explore all the flavorful possibilities!

Shiso Pesto Pasta

Sometimes the best recipes come from happy accidents in the kitchen, like the day my shiso plant went wild and I had to get creative with this vibrant green pesto pasta that’s become a weekly staple in our house.

Ingredients

– 8 oz dried spaghetti
– 2 cups fresh shiso leaves, packed
– 1/2 cup walnuts, toasted
– 2 cloves garlic
– 1/2 cup extra virgin olive oil
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon of salt to the boiling water.
3. Add 8 ounces of dried spaghetti to the boiling water.
4. Cook spaghetti for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
5. While pasta cooks, combine 2 cups packed shiso leaves, 1/2 cup toasted walnuts, and 2 garlic cloves in a food processor.
6. Pulse the mixture 5-7 times until coarsely chopped.
7. With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube.
8. Add 1/4 cup grated Parmesan cheese, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the food processor.
9. Process the mixture for 30 seconds until smooth and well combined.
10. Reserve 1/2 cup of pasta cooking water before draining the spaghetti.
11. Drain the cooked spaghetti in a colander, shaking off excess water.
12. Return the hot spaghetti to the empty pot.
13. Pour the shiso pesto over the hot spaghetti.
14. Add 1/4 cup of the reserved pasta water to the pot.
15. Toss the spaghetti with the pesto and pasta water vigorously for 1-2 minutes until the sauce emulsifies and coats every strand.
16. Taste and adjust seasoning if needed.

Last night’s dinner proved this pesto’s magic once again—the shiso brings this incredible minty-basil flavor that pairs perfectly with the toasty walnuts, while the lemon keeps everything bright and fresh against the rich Parmesan.

Shiso-Wrapped Grilled Chicken

Recently, I discovered this incredible flavor combination while experimenting with my herb garden surplus. The aromatic shiso leaves transform ordinary grilled chicken into something truly special, and it’s become my go-to summer dish when I want to impress guests without spending hours in the kitchen.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs (they stay juicier than breasts)
– 12 fresh shiso leaves (look for them in Asian markets)
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp mirin (adds subtle sweetness)
– 1 tbsp sesame oil (toasted variety for more flavor)
– 2 cloves garlic, minced (fresh makes a difference)
– 1 tsp grated ginger (frozen works in a pinch)
– 1 tbsp vegetable oil (or any neutral high-heat oil)

Instructions

1. Place chicken thighs between two sheets of plastic wrap and pound to ½-inch thickness using a meat mallet or heavy pan.
2. Combine soy sauce, mirin, sesame oil, minced garlic, and grated ginger in a medium bowl, whisking until fully incorporated.
3. Add chicken thighs to the marinade, ensuring each piece is fully coated, then cover and refrigerate for exactly 30 minutes.
4. Preheat your grill or grill pan to medium-high heat (400°F) and lightly brush the grates with vegetable oil.
5. Remove chicken from marinade, letting excess liquid drip off, and discard the used marinade.
6. Wrap each chicken thigh with one shiso leaf, pressing gently to adhere the leaf to the meat surface.
7. Place shiso-wrapped chicken on the hot grill, leaf-side down first, and cook for 6 minutes until grill marks appear and edges look opaque.
8. Flip chicken using tongs and cook for another 5-6 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
9. Transfer grilled chicken to a clean plate and let rest for 3 minutes before slicing to retain juices.
10. Slice chicken against the grain into 1-inch strips for serving.

Unbelievably fragrant and juicy, this chicken develops a beautiful char that contrasts with the herbal shiso flavor. The leaves become slightly crispy around the edges while keeping the interior incredibly moist. I love serving these sliced over steamed rice with pickled vegetables, or stuffing them into warm tortillas with quick-pickled cucumbers for a fusion twist that always disappears fast.

Shiso and Avocado Sushi

Trying new sushi combinations has become my weekend ritual ever since my local Japanese market started carrying fresh shiso leaves. This shiso and avocado sushi is my current obsession – it’s surprisingly simple to make at home and brings that restaurant-quality freshness right to your kitchen. I love how the vibrant green shiso leaves peek through the rice, making every roll feel like a little work of art.

Ingredients

– 2 cups sushi rice
– 2 ¼ cups water
– ¼ cup rice vinegar
– 2 tbsp sugar
– 1 tsp salt
– 4 sheets nori
– 8 fresh shiso leaves
– 1 large avocado, sliced
– 2 tbsp sesame seeds
– Soy sauce for serving

Instructions

1. Rinse 2 cups of sushi rice under cold running water until the water runs clear, which typically takes about 2-3 minutes of gentle swirling.
2. Combine the rinsed rice with 2 ¼ cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, immediately reduce heat to low, cover the pot, and simmer for exactly 18 minutes without lifting the lid.
4. Remove the rice from heat and let it rest, covered, for 10 minutes to allow the grains to fully absorb any remaining moisture.
5. While the rice rests, heat ¼ cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a small saucepan over medium heat, stirring constantly until the sugar and salt completely dissolve, about 2 minutes.
6. Transfer the cooked rice to a large wooden or glass bowl and gently fold in the vinegar mixture using a cutting motion with a rice paddle to avoid crushing the grains.
7. Cool the seasoned rice to room temperature by fanning it while occasionally turning, which should take about 15-20 minutes.
8. Place one nori sheet shiny-side down on a bamboo sushi mat, with the long edge facing you.
9. Spread approximately ¾ cup of cooled rice evenly over the nori, leaving a 1-inch border at the top edge uncovered.
10. Arrange 2 shiso leaves horizontally across the center of the rice, followed by ¼ of the avocado slices in a single layer.
11. Sprinkle ½ tbsp sesame seeds over the filling ingredients.
12. Lift the edge of the mat closest to you and roll it away from you, applying even pressure to form a tight cylinder.
13. Repeat steps 8-12 with the remaining ingredients to make 4 rolls total.
14. Use a sharp knife dipped in water to slice each roll into 8 equal pieces, wiping the blade clean between cuts.

Keeping these sushi rolls chilled for about 30 minutes before serving really enhances the texture – the rice firms up slightly while the avocado stays creamy. The shiso leaves release their minty, basil-like aroma as you bite into each piece, creating this incredible contrast with the rich avocado. I love serving these arranged like flower petals on a platter with little dishes of soy sauce for dipping.

Shiso-Infused Salad with Citrus Dressing

Oh my goodness, you guys—I’ve been obsessed with finding ways to make simple salads feel extra special lately, and this shiso-infused beauty is my current go-to. I actually first tried shiso leaves at a friend’s garden party last summer and have been sneaking them into everything since! Citrus Dressing

Ingredients

– 4 cups mixed greens (like butter lettuce or baby spinach)
– 10 fresh shiso leaves, thinly sliced (if you can’t find shiso, fresh mint works too)
– 1/2 cup fresh orange juice, freshly squeezed (about 1 large orange)
– 2 tbsp extra virgin olive oil (or any neutral oil)
– 1 tbsp rice vinegar
– 1 tsp honey (adjust to taste for sweetness)
– 1/4 tsp fine sea salt
– 1/4 cup toasted sesame seeds

Instructions

1. Wash the mixed greens thoroughly in a salad spinner, then spin dry until no water remains—this helps the dressing cling better.
2. Thinly slice the shiso leaves into ribbons using a sharp knife to prevent bruising.
3. In a small bowl, whisk together the freshly squeezed orange juice, olive oil, rice vinegar, honey, and sea salt until fully emulsified, about 30 seconds.
4. Combine the dried greens and sliced shiso in a large salad bowl.
5. Drizzle the citrus dressing over the greens and toss gently with salad tongs to coat evenly.
6. Sprinkle the toasted sesame seeds over the top just before serving to keep them crunchy.

Crisp greens and fragrant shiso make this salad a refreshing standout, with the citrus dressing adding a bright, tangy kick. I love serving it alongside grilled fish or stuffing it into rice paper rolls for a light lunch—the sesame seeds add a delightful crunch that keeps every bite interesting.

Shiso Lemonade

Very few things beat the refreshing zing of homemade lemonade on a warm day, but when I discovered shiso leaves at my local Asian market last summer, I knew I had to create something special. I’ve been experimenting with this vibrant herb ever since, and this shiso lemonade has become my go-to for backyard gatherings—it’s always a conversation starter!

Ingredients

– 1 cup fresh lemon juice (about 4–6 lemons, roll them before juicing for more yield)
– 1/2 cup granulated sugar (adjust to taste if you prefer less sweet)
– 4–5 fresh shiso leaves (look for bright green, perky leaves without wilting)
– 4 cups cold water (filtered water works best for a clean taste)
– Ice cubes (for serving, use large cubes to prevent quick dilution)

Instructions

1. Wash the shiso leaves thoroughly under cool running water to remove any dirt, then pat them dry with a clean kitchen towel.
2. Combine the sugar and 1 cup of water in a small saucepan, then heat over medium heat until the sugar fully dissolves, stirring constantly with a wooden spoon—this should take about 3–4 minutes.
3. Remove the saucepan from the heat, add the shiso leaves to the hot sugar syrup, and let them steep for 10 minutes to infuse their minty, basil-like flavor.
4. Strain the shiso-infused syrup through a fine-mesh sieve into a pitcher, pressing gently on the leaves with the back of a spoon to extract all the flavorful liquid.
5. Stir in the fresh lemon juice and remaining 3 cups of cold water until everything is well combined.
6. Chill the lemonade in the refrigerator for at least 30 minutes to allow the flavors to meld together.
7. Fill glasses with ice cubes and pour the chilled shiso lemonade over the top, garnishing with a fresh shiso leaf or lemon slice if desired.
How this lemonade hits the spot with its crisp, tangy base and the subtle herbal kick from shiso—it’s like summer in a glass! I love serving it over crushed ice with a sprig of mint for an extra fresh twist, or even spiking it with a splash of vodka for a grown-up cocktail hour.

Grilled Mackerel with Shiso Salsa

Zesty flavors from the sea meet fresh garden herbs in this stunning grilled mackerel dish that’s become my go-to summer entertaining centerpiece. I first discovered this combination during a coastal camping trip where we cooked freshly caught fish over an open fire, and I’ve been perfecting this home kitchen version ever since. There’s something magical about how the rich, oily fish pairs with the bright, herbal salsa that makes even weeknight dinners feel special.

Ingredients

– 4 mackerel fillets (6-8 oz each), skin on
– 2 tbsp olive oil (or any neutral high-heat oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 cup fresh shiso leaves, packed
– 1/2 cup fresh mint leaves
– 1/4 cup fresh cilantro leaves
– 1 small shallot, finely diced
– 1 jalapeño, seeds removed for mild heat
– 3 tbsp lime juice, freshly squeezed
– 2 tbsp extra virgin olive oil
– 1/2 tsp honey (or maple syrup for vegan option)

Instructions

1. Pat the mackerel fillets completely dry with paper towels.
2. Brush both sides of each fillet with 2 tablespoons of olive oil.
3. Season the flesh side of the fillets evenly with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
4. Preheat your grill to medium-high heat (400-450°F) and lightly oil the grates.
5. Place the mackerel fillets skin-side down on the hot grill and cook undisturbed for 4-5 minutes.
6. Carefully flip the fillets using a thin spatula and cook for another 2-3 minutes until the flesh flakes easily with a fork.
7. While the fish cooks, finely chop 1 cup of shiso leaves, 1/2 cup of mint leaves, and 1/4 cup of cilantro leaves.
8. Combine the chopped herbs in a medium bowl with 1 finely diced shallot.
9. Mince 1 jalapeño (seeds removed) and add to the herb mixture.
10. Whisk together 3 tablespoons of lime juice, 2 tablespoons of extra virgin olive oil, and 1/2 teaspoon of honey in a small bowl.
11. Pour the dressing over the herb mixture and toss gently to combine.
12. Let the salsa rest for 5 minutes to allow the flavors to meld.
13. Transfer the grilled mackerel to serving plates.
14. Spoon the shiso salsa generously over the hot fish.

What makes this dish truly spectacular is how the crispy-skinned, flaky mackerel provides this incredible rich base that gets completely transformed by the vibrant, citrusy salsa. The shiso adds this unique minty-basil flavor that cuts through the fish’s oiliness perfectly. I love serving this over a bed of coconut rice or with grilled summer vegetables to soak up all those amazing juices.

Shiso Tempura

When I first tried shiso tempura at a tiny izakaya in Seattle, I was completely hooked—the crispy, herbaceous leaves became my new favorite snack to make at home when I want something impressively simple. There’s something magical about how this Japanese herb transforms in hot oil, turning into the most delicate, flavorful chips that disappear way too quickly from the plate.

Ingredients

• 12 fresh shiso leaves (look for vibrant green ones without brown spots)
• 1 cup ice-cold water (this keeps the batter light)
• 1 cup all-purpose flour (plus extra for dusting)
• 1 large egg
• 4 cups vegetable oil (or any neutral oil with high smoke point)
• 1/2 tsp fine sea salt (adjust to taste)

Instructions

1. Line a large plate with paper towels and set it near your stove.
2. Pour vegetable oil into a heavy-bottomed pot until it reaches 2 inches deep.
3. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
4. While the oil heats, gently rinse the shiso leaves and pat them completely dry with a kitchen towel.
5. In a medium bowl, vigorously whisk the egg and ice-cold water until frothy.
6. Sift 1 cup of flour into the egg mixture and stir just until combined—lumps are fine and prevent overmixing.
7. Lightly dust both sides of each dry shiso leaf with the extra flour, tapping off excess.
8. Dip one floured leaf into the batter, letting excess drip back into the bowl.
9. Carefully lower the coated leaf into the hot oil, holding it by the stem end.
10. Fry for 45-60 seconds until the batter is pale golden and crisp, flipping once with tongs halfway through.
11. Transfer the finished tempura to the paper towel-lined plate to drain excess oil.
12. Repeat steps 8-11 with remaining leaves, frying 2-3 at a time to avoid crowding the pot.
13. Sprinkle the hot tempura immediately with fine sea salt.

Light and crackly with a subtle minty-anise flavor, these tempura leaves shatter beautifully with each bite. I love serving them as a garnish over steamed rice or alongside a cold beer—their delicate crunch makes even simple meals feel special.

Shiso Rice Balls (Onigiri)

Every time I make these shiso rice balls, I’m transported back to my first trip to a Japanese market here in Portland, where I discovered the magical, minty-basil flavor of fresh shiso leaves. They’re my go-to snack when I need something portable yet satisfying—perfect for picnics or busy weekday lunches.

Ingredients

• 1 cup short-grain white rice (rinsed until water runs clear)
• 1 ¼ cups water
• 4 fresh shiso leaves, finely chopped (or substitute with mint if unavailable)
• 1 tbsp rice vinegar
• ½ tsp salt
• 1 sheet nori, cut into ½-inch wide strips

Instructions

1. Rinse 1 cup short-grain white rice under cold running water, gently swirling with your fingers, until the water runs almost clear—this removes excess starch for fluffier rice.
2. Combine rinsed rice and 1 ¼ cups water in a medium saucepan, then let the rice soak for 20 minutes to help it cook evenly.
3. Place the saucepan over high heat, bring to a boil, then immediately reduce heat to low and cover with a tight-fitting lid.
4. Simmer rice for 15 minutes without lifting the lid—steam buildup is crucial for proper cooking.
5. Remove saucepan from heat and let rice stand, covered, for 10 minutes to finish steaming and absorb residual moisture.
6. Transfer cooked rice to a large bowl and gently fold in 1 tbsp rice vinegar, ½ tsp salt, and 4 finely chopped shiso leaves until evenly distributed.
7. Cool rice mixture to room temperature, about 20 minutes, so it’s safe to handle and holds its shape better.
8. Wet your hands with cool water to prevent sticking, then scoop ⅓ cup rice and firmly press into a triangle or round shape.
9. Wrap a nori strip around the base of each rice ball, slightly overlapping the ends—this adds crunch and makes them easier to hold.

You’ll love the fluffy, slightly sticky texture of these rice balls, with the shiso lending a refreshing, herbaceous kick that pairs wonderfully with the salty nori. Try serving them alongside miso soup or topping each one with a tiny dab of umeboshi paste for an extra tangy twist.

Shiso and Cucumber Pickles

Yesterday, I found myself with an abundance of shiso from my garden and decided to transform it into something special. There’s something magical about preserving summer flavors, and these quick pickles have become my go-to for adding brightness to any meal. I love how the shiso’s unique minty-basil flavor pairs with the crisp cucumber—it’s like a little taste of sunshine in every bite.

Ingredients

– 2 medium cucumbers, thinly sliced (about 3 cups)
– 1/4 cup rice vinegar
– 2 tablespoons sugar
– 1 teaspoon salt
– 1/4 cup fresh shiso leaves, chopped (or substitute with mint if unavailable)
– 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

1. Wash and dry 2 medium cucumbers thoroughly, then slice them into 1/8-inch thick rounds using a sharp knife or mandoline for even slices.
2. Place the cucumber slices in a medium glass or ceramic bowl—avoid metal bowls as they can react with the vinegar.
3. Sprinkle 1 teaspoon salt evenly over the cucumbers and gently toss to coat all slices.
4. Let the salted cucumbers sit at room temperature for 15 minutes to draw out excess moisture, which helps keep them crisp.
5. While cucumbers rest, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1/2 teaspoon red pepper flakes (if using) in a small saucepan.
6. Heat the vinegar mixture over medium heat for 2-3 minutes, stirring constantly until the sugar completely dissolves.
7. Remove the saucepan from heat and let the pickling liquid cool to room temperature, about 10 minutes.
8. Rinse the salted cucumbers under cold water to remove excess salt, then pat them dry with paper towels.
9. Stack 1/4 cup fresh shiso leaves, roll them tightly, and slice into thin ribbons (this technique is called chiffonade).
10. Return the dried cucumbers to the clean bowl and add the shiso ribbons.
11. Pour the cooled pickling liquid over the cucumber and shiso mixture.
12. Gently toss everything together until all ingredients are evenly distributed and coated.
13. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving, though 2 hours develops better flavor.

During my last dinner party, I served these alongside grilled salmon and watched guests go back for seconds. The cucumbers maintain a wonderful crunch while absorbing the shiso’s herbal notes, creating a refreshing contrast to rich dishes. Try them tucked into banh mi sandwiches or as a bright topping for rice bowls—they’ll transform even the simplest meals into something extraordinary.

Shiso Butter Spread

Finally, after discovering shiso leaves at my local farmer’s market last summer, I’ve been experimenting with ways to incorporate their unique mint-basil-cinnamon flavor into everyday foods. This shiso butter spread has become my go-to for quick flavor elevation—I always keep a batch in my fridge for those “need something fancy fast” moments.

Ingredients

– 1 cup unsalted butter, softened (leave at room temperature for 2 hours)
– ¼ cup fresh shiso leaves, packed (look for vibrant green leaves without brown spots)
– 1 tablespoon fresh lemon juice (about half a medium lemon)
– ½ teaspoon fine sea salt (adjust based on your butter’s salt content)
– ¼ teaspoon freshly ground black pepper (freshly ground has better flavor)

Instructions

1. Place softened butter in a medium mixing bowl.
2. Stack shiso leaves and roll them tightly into a cigar shape.
3. Using a sharp chef’s knife, thinly slice the rolled shiso leaves into fine ribbons (this technique is called chiffonade).
4. Add sliced shiso leaves to the butter in the bowl.
5. Squeeze 1 tablespoon of fresh lemon juice directly into the mixture.
6. Measure ½ teaspoon fine sea salt and add to the bowl.
7. Grind ¼ teaspoon black pepper directly over the butter mixture.
8. Use a rubber spatula to thoroughly combine all ingredients for about 2 minutes, until the shiso is evenly distributed and the butter turns pale green.
9. Transfer the mixture to an airtight container, pressing down to remove air pockets.
10. Refrigerate the spread for at least 1 hour before serving to allow flavors to meld.

My favorite discovery is how the shiso’s herbal notes transform plain butter into something magical. The spread develops a beautiful pale green hue and maintains a perfectly spreadable texture when left at room temperature for 15 minutes. Melt it over grilled corn or stir a spoonful into hot rice for an instant flavor upgrade that always impresses dinner guests.

Shiso and Tofu Stir-Fry

Now, I have to confess something—I used to be intimidated by shiso leaves until my neighbor shared her Japanese grandmother’s secret: pair them with tofu for the most refreshing stir-fry. This shiso and tofu stir-fry has become my go-to weeknight rescue, especially when I crave something light yet satisfying without spending hours in the kitchen.

Ingredients

– 14 oz firm tofu, pressed and cubed (pat dry for better browning)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup sliced shiitake mushrooms (stems removed)
– 1 red bell pepper, thinly sliced (seeds discarded)
– 3 cloves garlic, minced (fresh is best)
– 1 tbsp grated ginger (peeled first)
– ¼ cup low-sodium soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp sesame oil (toasted adds depth)
– 10 fresh shiso leaves, torn (stems removed)
– 2 green onions, sliced (white and green parts separated)

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add pressed tofu cubes in a single layer and cook for 4–5 minutes, flipping once, until golden brown on both sides.
3. Transfer tofu to a plate and set aside, leaving any remaining oil in the skillet.
4. Add shiitake mushrooms to the hot skillet and sauté for 3–4 minutes until they release moisture and begin to brown.
5. Stir in red bell pepper slices and cook for 2 minutes until slightly softened but still crisp.
6. Push vegetables to one side of the skillet and add minced garlic and grated ginger to the empty space.
7. Sauté garlic and ginger for 30 seconds until fragrant, then mix everything together.
8. Pour in low-sodium soy sauce and rice vinegar, stirring to coat all ingredients evenly.
9. Return tofu to the skillet and toss gently to combine with the sauce and vegetables.
10. Drizzle sesame oil over the stir-fry and remove from heat immediately.
11. Fold in torn shiso leaves and sliced green onion greens just before serving. Buttery shiso leaves melt into the warm tofu, lending a minty-cinnamon kick that balances the savory soy glaze. I love scooping this over chilled soba noodles or stuffing it into lettuce wraps for a crunchy, cool contrast—it’s my summer staple that never fails to impress.

Shiso-Infused Miso Soup

Last week, I found myself with an abundance of shiso from my garden and decided to experiment with my classic miso soup recipe. Little did I know this simple twist would become my new favorite comfort food—the shiso adds such a refreshing, minty note that perfectly balances the savory miso. I’ve been making it almost daily since, and my family keeps asking for “that special soup.”

Ingredients

– 4 cups water
– 2 tablespoons white miso paste (or red miso for deeper flavor)
– 1 cup thinly sliced shiso leaves (packed, about 15 large leaves)
– ½ cup soft tofu, cubed (firm tofu works too)
– 2 tablespoons dried wakame seaweed (rehydrates to about ¼ cup)
– 1 tablespoon soy sauce (adjust for saltiness)
– 1 teaspoon sesame oil (for finishing)
– 2 green onions, thinly sliced (green parts only for garnish)

Instructions

1. Pour 4 cups of water into a medium saucepan and heat over medium-high heat until small bubbles form around the edges (about 180°F).
2. Place dried wakame in a small bowl and cover with ½ cup cold water to rehydrate for 5 minutes until softened and expanded.
3. Lower heat to medium and whisk white miso paste into the hot water until completely dissolved with no lumps remaining.
4. Drain rehydrated wakame thoroughly and add to the soup along with cubed tofu.
5. Simmer gently for 3 minutes, maintaining small bubbles but not a rolling boil to prevent tofu from breaking.
6. Stack shiso leaves, roll tightly, and slice into thin ribbons (chiffonade) for maximum flavor release.
7. Stir shiso ribbons and soy sauce into the soup and immediately remove from heat to preserve shiso’s bright color.
8. Ladle soup into bowls and drizzle each serving with ¼ teaspoon sesame oil for aromatic finish.
9. Garnish with sliced green onions just before serving for fresh crunch and color contrast.
Oh, the silky tofu and wakame create the most satisfying texture against the vibrant shiso flecks. I love serving this in my favorite ceramic bowls with a side of brown rice for a complete meal—the subtle minty notes make it surprisingly refreshing even on warmer days.

Shiso-Glazed Pork Belly

Remember that time I discovered shiso leaves at my local Asian market and became completely obsessed? That vibrant, minty-basil flavor inspired this incredible Shiso-Glazed Pork Belly that’s become my go-to dinner party showstopper. I love how the sweet-salty glaze caramelizes into this sticky, glossy coating that makes everyone ask for the recipe immediately.

Ingredients

– 2 lbs pork belly, skin scored
– 1/4 cup soy sauce (use tamari for gluten-free)
– 3 tbsp honey
– 1/4 cup fresh shiso leaves, finely chopped
– 2 tbsp rice vinegar
– 1 tbsp grated ginger
– 2 garlic cloves, minced
– 1 tbsp sesame oil
– 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 325°F and pat the pork belly completely dry with paper towels.
2. Score the pork skin in a crosshatch pattern about 1/4 inch deep, being careful not to cut into the meat.
3. Place the pork belly skin-side up on a wire rack set over a baking sheet.
4. Roast for 2 hours until the fat has rendered and the meat is tender when pierced with a fork.
5. While the pork roasts, combine soy sauce, honey, chopped shiso, rice vinegar, ginger, garlic, sesame oil, and red pepper flakes in a small saucepan.
6. Simmer the glaze over medium heat for 5 minutes until slightly thickened, stirring frequently to prevent burning.
7. Increase oven temperature to 425°F and brush half the shiso glaze evenly over the pork belly.
8. Return to oven for 15 minutes until the glaze bubbles and caramelizes.
9. Brush with remaining glaze and roast another 10 minutes until deeply bronzed and sticky.
10. Let the pork belly rest for 10 minutes before slicing against the grain into 1-inch thick pieces.

The crackling skin gives way to meltingly tender fat and meat that practically dissolves on your tongue. I love serving thick slices over steamed rice with quick-pickled cucumbers to cut through the richness, or chopping it into crispy cubes for the most epic bao buns you’ll ever make.

Shiso-Enhanced Chilled Soba Noodles

Last week, I found myself craving something refreshing yet satisfying after a particularly humid afternoon—the kind where even the air feels heavy. That’s when I remembered the bundle of fresh shiso leaves sitting in my fridge, just waiting to transform ordinary soba noodles into something extraordinary. This chilled version has become my go-to for beating the heat while still feeling nourished.

Ingredients

– 8 ounces dried soba noodles
– 1/4 cup soy sauce (or tamari for gluten-free)
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 tablespoon honey (or maple syrup for vegan)
– 10 fresh shiso leaves, thinly sliced
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame seeds
– 1 cup ice water for shocking noodles

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add soba noodles to the boiling water and cook for exactly 6 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, whisk together soy sauce, rice vinegar, sesame oil, and honey in a medium bowl until honey is fully dissolved.
4. Drain cooked noodles immediately in a colander, then plunge them into the ice water bath to stop cooking completely.
5. Let noodles sit in ice water for 2 minutes until completely chilled and firm to the touch.
6. Drain chilled noodles thoroughly, shaking colander to remove excess water.
7. Add the dressing mixture to the noodles and toss gently to coat every strand.
8. Fold in sliced shiso leaves and green onions, distributing them evenly throughout the noodles.
9. Sprinkle toasted sesame seeds over the top as final garnish.

Vibrantly fresh and surprisingly complex, these noodles offer a delightful contrast between the earthy buckwheat and shiso’s minty-cinnamon notes. I love serving them in individual bowls with extra shiso leaves as edible garnishes, or sometimes adding thinly sliced cucumber for extra crunch during peak summer months.

Shiso-Infused Gin Cocktail

Craving something refreshingly different for your next cocktail hour? I discovered shiso leaves during a trip to a Japanese market last summer and have been experimenting with them ever since. This shiso-infused gin cocktail has become my go-to for impressing guests with its unique herbal twist.

Ingredients

– 2 cups gin (London dry works best)
– 8 fresh shiso leaves (plus extra for garnish)
– 3/4 cup fresh lime juice (about 4-5 limes)
– 1/2 cup simple syrup (adjust sweetness to preference)
– Ice cubes
– Club soda (chilled)
– Lime wheels for garnish

Instructions

1. Combine 2 cups gin and 8 fresh shiso leaves in a glass jar with a tight-fitting lid.
2. Seal the jar and store it in a cool, dark place for exactly 24 hours to infuse the gin with shiso flavor.
3. Strain the infused gin through a fine-mesh sieve into a clean bottle, pressing gently on the shiso leaves to extract all flavor.
4. Fill a cocktail shaker halfway with ice cubes.
5. Add 2 ounces of the shiso-infused gin to the shaker.
6. Pour in 3/4 ounce fresh lime juice.
7. Add 1/2 ounce simple syrup to the shaker.
8. Secure the shaker lid tightly and shake vigorously for 15 seconds until the outside feels frosty.
9. Fill a highball glass completely with fresh ice cubes.
10. Strain the shaken cocktail mixture into the prepared glass.
11. Top with 2 ounces of chilled club soda.
12. Garnish with a fresh shiso leaf and lime wheel.

Effortlessly elegant, this cocktail balances the gin’s botanical notes with shiso’s minty-basil flavor and lime’s bright acidity. The gentle fizz from the club soda makes it incredibly refreshing, while the deep green shiso garnish adds visual appeal. I love serving these in vintage coupe glasses for special occasions or doubling the batch for summer parties.

Conclusion

Ready to elevate your cooking? This collection of 29 shiso recipes offers endless inspiration for adding vibrant flavor to your meals. We hope you’ll try a few, leave a comment sharing your favorites, and pin this article on Pinterest to spread the delicious ideas. Happy cooking!