Ingredients for 4 Servings

Green shiso (大葉 / Ōba) 30 leaves
Soy sauce (醤油 / Shōyu) 3 tbsp
Hon mirin (本みりん / Hon mirin) 2 tbsp
Garlic (にんにく / Ninniku) 1 clove
Sesame oil (ごま油 / Goma-abura) 1/2 tbsp

How to Make
1. Rinse the shiso in water and drain off the excess water. Slice the garlic clove crosswise. Use the tip of a knife, a toothpick, etc. to remove the core from each slice.
2. Add the soy sauce and mirin to a small pot. Bring them to a boil and then turn off the heat and let the pot cool to room temperature.
3. Spread the shiso leaves out in a storage container. Add the garlic, pour in the soy sauce/mirin mixture, and add the sesame oil.
4. Place a sheet of plastic wrap on top of the shiso. The piece of wrap should be large enough to be pressed down directly onto the shiso and a have little bit running up each side of the container. Place the container into a refrigerator. The green shiso uma shōyu-dzuke will be ready to use the next day.

Recipe Developed by Machiko Tateno

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