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My Mother'sMiso Shiso Leaf for Cooked White Rice

My Mother'sMiso Shiso Leaf for Cooked White Rice

We often eat miso shiso leaves with eggplant. This is my mom's never-out summer food. It's too delicious that you can't stop eating rice.

Ingredients: A quantity that is easy to make

Shiso leaves
20 to 40
Onion (large)
1/4
Eggplants
1
Sesame seed oil
2 tablespoons
Miso
4 tablespoons
Mirin
2 tablespoons

Steps

1. Cut the onion and eggplant into small pieces. Cook them with sesame oil for about 6 to 10 minutes over low heat.
2. Cook until the oil comes out from the eggplant, then add the chopped shiso leaves.
3. When the shiso leaves change their colour, add the ■ seasonings and keep cooking until glazed.

Story Behind this Recipe

We harvest a large amount of shiso leaves every summer, so my mom often made this dish to consume them. It's so delicious with cooked rice. I arranged the recipe to be less oily than my mom's.