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
What we need:
large shiso leaves
similar number of chives
some rice, sushi or any, plain
small bowl of minced beef shigureni (click for recipe)
bowl of water (for your hands)
You could, if you prefer, mix the rice & beef together, but I like the layer as I bite into it.
1. Place a leaf flat on your work surface or plate.
2. Place a small amount of rice & flatten. Be careful, you only want a small amount, otherwise, you’ll have trouble tying the parcels up.
3. Top with a little of the beef mix.
4. Bring the edges of the leaf together to form a parcel.
5. 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!
This is a basic, simple sauce I learned from my Japanese landlady.
2 tbsp tomato ketchup
1tbsp dark soy sauce
1 tbsp Worcestershire sauce
1 tsp mirin
Mix it all up. You can vary the ratio according to taste as you get used to it.