Spicy Shiso Kimuchi

Name: Spicy Shiso Kimuchi
Ingredients: 1/2 cup soy sauce; 4 teaspoons mirin; 2/3 cup water; 2 cloves garlic, minced; 1 tablespoon toasted sesame oil; 2 tablespoons sesame seeds; 1 tablespoon shichimi togarashi (seven spice powder); shiso leaves (about 2 dozen); thinly sliced peppers to taste (I used 2 serrano peppers)

9 ingredients

4 steps

Ingredients

1/2 cup soy sauce
4 teaspoons mirin
2/3 cup water
2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons sesame seeds
1 tablespoon shichimi togarashi (seven spice powder)
shiso leaves (about 2 dozen)
thinly sliced peppers to taste (I used 2 serrano peppers)

Directions

1

In a small saucepan bring the soy sauce, mirin, water, and garlic to a boil. Boil briefly, just long enough to take the edge off of the garlic.
2

Remove the pan from the heat, mix in the sesame oil, sesame seeds, shichimi togarashi, and sliced peppers. Let it cool.
3

Place shiso leaves in a container, add the soy sauce mixture, cover, and refrigerate. (For at least 1 hour, preferably overnight.)
4

Grab your chopsticks, pluck out a leaf and enjoy. Or eat them with a bowl of rice, or put them on sandwiches (I like them on cream cheese toast).