Addictive Marinated Shiso Leaves

Add the marinade ingredients to a bowl. Mentsuyu varies in concentration, sweetness, and saltiness depending on the product, so adjust the amount to taste if using a different brand. You can leave out the chili pepper if you don't like spicy food.

Once all the seasonings are in, mix thoroughly until evenly combined.

Wash the shiso leaves carefully, one at a time.

After washing, trim off the stems.

Using paper towels, carefully pat each leaf dry. Water left on the surface dilutes the marinade and dulls the flavor, and excess moisture can cause spoilage, so wipe them thoroughly with clean paper towels.

Pour a small amount of the marinade into a storage container.

Place one shiso leaf on top, then drizzle a small amount of marinade over it. Layer another leaf on top and drizzle with marinade again. Repeat this to build up layers like a mille-feuille.

Once everything is layered, pour the remaining marinade over the top. The marinated shiso leaves are now done.

If you want the flavor to soak in fully, cover and refrigerate for half a day to a full day. Over time the shiso softens slightly and melds with the marinade, bringing everything together and letting the flavor fully permeate.

Prepare piping hot white rice and wrap it in a shiso leaf to eat.