January 2007
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Day January 12, 2007

Entries 3 Total

Stir-Fry Flank Steak with Shiso Oil

Jan 12, ’07 9:53 PM

I also used some of the shiso oil I made for a beef stir-fry dish. It’s the oil that keeps on giving!

Ingredients:
1 pound beef flank steak, cut against the grain in strips
enoki mushrooms
baby bok choy
shiso oil
soy sauce
1 medium onion, roughly chopped

1. Marinate beef. In a bowl, combine beef, shiso oil, soy sauce and onions. Mix and let sit for at least 20 minutes.
2. When ready to cook, heat a large skillet and stir-fry marinated beef for 6 minutes. Add vegetables after the first 3 minutes. Serve immediately.

Related post/s:
Homemade shiso oil
Where to buy fresh shiso leaves
Shiso-wrapped tempura prawns

Comments (0)

Shiso-Wrapped Tempura Prawns

Jan 12, ’07 12:56 PM

For this recipe, I made my own shiso oil to drizzle the prawns with after flash-frying them, but I also used the leaves to wrap them. A toothpick can hold the leaf in place but I ended up using one of the prawn’s harder feelers as a replacement.

Ingredients:
5 prawns, peeled but with heads intact, deveined, feelers and arms chopped
5 shiso leaves
shiso oil
rice flour
club soda
red pepper flakes
lime
salt, oil

1. Wrap each prawn with a shiso leaf. Use a toothpick to keep the shiso leaf in place.
2. Make batter. In a shallow bowl, combine flour, red pepper flakes and salt. Drizzle club soda slowly and mix until it has that pancake batter consistency. Cover each prawn with batter.
3. In a skillet, heat some oil and flash-fry for about 4 minutes, turning each prawn gently with tongs after two minutes. Remove to a paper towel-lined plate and squeeze with lime juice. Serve immediately.

Related post/s:
Homemade shiso oil
Where to buy fresh shiso leaves
Shiso-marinated beef stir-fry

Comments (0)

Homemade Shiso Oil

Jan 12, ’07 12:55 PM

I’ve never seen Ming Tsai on TV before so when I happened to flip to PBS and saw that his ingredient of the day was shiso leaf, I tuned in. Perilla, or shiso leaf to the Japanese, is a member of the mint family. There’s no mistaking that after you take a bite. It has a nice kick to it that’s why it’s perfect as a palate cleanser after a few pieces of sushi. What I like to do when I’m at a Japanese restaurant is to ask the sushi chef to make me a small shiso leaf maki after my omakase meal. It ends the night with a piece of rice and a bright taste in my mouth.

Ingredients:
about 30 pieces of shiso leaves
grapeseed oil
1 tbsp ginger, peeled, minced
1 tsp sugar
salt and pepper

1. Prepare an ice bath in a small bowl in the sink. Boil some water in a pot with a lot of salt. Blanch shiso leaves in boiling water for 1 minute and immediately remove to the ice bath. Squeeze in a ball and cut in smaller pieces.
2. Put shiso leaves in a blender with the ginger, sugar and a little bit of salt and pepper. Blend while slowly drizzling a little bit of grapeseed oil into the mix. Season to taste. Use for shiso-wrapped tempura prawns or shiso-marinated beef stir-fry.

Related post/s:
Where to buy fresh shiso leaves
Shiso-wrapped tempura prawns
Shiso-marinated beef stir-fry

Comments (1)