Shiso Maki from Living Shojin Ryori by Danny Chu
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 h...
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Cooking tools:
- Refrigerator
- Peeler
- Colander
- Pot
- Stove
- Mixing bowl
- Paper towel
- Plate
Ingredients
- 1 Tbsp Japanese soy sauce
- Vegetable oil for sautéing
- 4 lemon wedges
- 250 ml (8 fl oz) konbu dashi
- 1 tsp Japanese soy sauce
- 1 Tbsp sake
- 1 Tbsp miri
- 5 Tbsp soymilk (unsweetened)
- ½ tsp sea salt
- 2 Tbsp cornflour
- 10 g (⅓ oz) grated ginger
- 2 pieces kuruma fu
- 1 medium eringi mushroom, finely chopped (about 50 g /1¾ oz)
- 10-cm (4-in) length burdock
- 8 shiso leaves
- 320 g (11⅓ oz) momen tofu
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