Shiso Miso

Directions

1. 1
   Put the ingredients marked with an A. into a non-stick pan, and heat over low heat while mixing with a spatula (It burns easily, so watch carefully.)
2. 2
   When it's bubbling lightly, mix with the spatula for another 4 to 5 minutes.
3. 3
   Turn off the heat and leave to cool.
4. 4
   When the miso has cooled down, add the chopped shiso leaves and mix.
5. 5
   Divide into small portions and freeze - it's handy to have.
6. 6
   Use this miso to add a delicious flavor to simmered daikon radish (furofuki daikon), simmered konnyaku and chicken dumplings and more.
7. 7
   I used the miso on boiled bamboo shoots with bonito flakes.
8. 8
   I just put a little on top of cold tofu.