Potato and Shiso Salad from Living Shojin Ryori by Danny Chu
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.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Pot
- Stove
- Colander
Ingredients
- ¼ tsp wasabi
- 1 tsp Japanese soy sauce
- 1 umezuke (pickled plum)
- 1 tsp sesame oil
- 1 Tbsp sake
- 150 g (5⅓ oz) potato
- 6 shiso leaves
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