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Yukari shiso salt
Red shiso rice seasoning
Yukari (ゆかり): tangy purple sprinkle of salted, dried red shiso for bento rice
Yukari is the bright purple, salty-sour shaker that Japanese parents sprinkle over plain rice so that a bento looks cheerful and tastes of something even when it has gone cold. Traditionally it is made from the red shiso leaves left after pickling umeboshi plums; this home version gets the same flavour by salting and souring fresh red shiso in early summer. The common mistake is drying the leaves too hot, which turns them brown and bitter. Chef's tip: keep the oven no hotter than 80 °C and leave the door ajar, and the colour stays a jewel-like magenta.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 20
Ingredients
- 3 ½ oz red shiso leavesstalks removed
- 2 tbsp saltdivided
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What you'll need
Spices & pantry
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Method
0/5 doneStep 1: Wash 3 ½ oz red shiso leaves and dry it well. Rub with 1 tbsp salt in a bowl until the leaves wilt and release dark, frothy juice. Squeeze hard and discard the juice.
Step 2: Rub again with the remaining 1 tbsp salt, squeeze, and discard the juice again.
Step 3: Pour 3 tbsp ume plum vinegar or rice vinegar over the leaves and toss; they will turn a vivid magenta. Leave for 10 minutes, then squeeze out lightly.
10 minStep 4: Spread the leaves on a lined tray and dry in the oven at 70–176°F with the door slightly open for 1½ hours, until crisp and crumbly.
90 minStep 5: Cool, then grind to a coarse powder in a mortar or spice grinder. Keep in an airtight jar for up to 6 months and sprinkle over rice or onigiri.
Nutrition per serving
- Calories
- 2 kcal
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yukari shiso salt take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ume plum vinegar or rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
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