How to make shiso leaves stuffed with beef shigureni.
Estimated reading time: 2 minutes
Shiso Parcels came about because my shiso plant needed a trim very badly! So easy to make, just a case of stuffing them with your choice of filling; in this instance, I stuck with the Japanese theme and made some minced beef shigureni.
If you think about it, this really is a pretty chilled out recipe, although technically, it’s not a recipe is it? It’s a method – can be done with any edible leaves you have at hand.
Large basil leaves filled with risotto, paella
Lettuce filled with almost anything!
Spinach leaves, again, endless combination
Chilli leaves – a great tasting leaf, fabulous with beef shigureni too
Visit the Japanese Page for more!
Shall we get our aprons on?
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And if you make the recipe, share it on any platform and tag me @azlinbloor.
Lin xx
Shiso parcels
Equipment
- bowl of water for your hands
- kitchen towel
Ingredients
- large shiso leaves
- similar number of chives
- some rice, sushi or any plain
- small bowl of minced beef shigureni
Okonomiyaki Sauce
- 2 Tbsp tomato ketchup
- 1 Tbsp dark soy sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp mirin
Instructions
- Place a leaf flat on your work surface or plate.
- Place a small amount of rice & flatten. Be careful, you only want a small amount, otherwise, you'll have trouble tying the parcels up.
- Top with a little of the beef mix.
- Bring the edges of the leaf together to form a parcel.
- Tie up with a chive strand. If this is difficult, get a second pair of hands!
- Serve with your favourite dip – chilli sauce, a mix of soy sauce, mirin & lime juice, anything!
Okonomiyaki Sauce
- Mix it all up. You can vary the ratio according to taste as you get used to it.