Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, dried shiso leaves (for onigiri, pasta, or for stocking). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have dried shiso leaves (for onigiri, pasta, or for stocking) using 1 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking):

1. Take 1 Shiso leaves

Instructions to make Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking):

1. Trim off the stems off the shiso leaves, wash them, gather them in a bundle, then shake off the excess water. Pat them dry with a paper towel. Spread them out on paper towels and microwave for 2 to 3 minutes.
2. Check to see if the leaves are crispy when you're done. Wrap them in the paper towels to crumble them up. (If you put the leaves in a plastic bag they'll stick to the sides.) Store in a tightly sealed container.
3. Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.
4. Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).
5. Japanese-flavored pasta with dried shiso leaves and canned tuna.

So that is going to wrap it up for this exceptional food dried shiso leaves (for onigiri, pasta, or for stocking) recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!