Shiso Kecap Bawang Putih

Langkah-langkah

1. Before You Start: Please note that this recipe requires a marination time of 1 hour. Gather all the ingredients.

2. Add 2 cups water and 1 Tbsp Diamond Crystal kosher salt to a liquid measuring cup or bowl and mix it well.

3. Submerge 10 shiso leaves (perilla/ooba) in the salted water for 10 minutes. Tip: Salt water removes the astringency from the shiso leaves and preserves their green color after marinating.

4. Meanwhile, cut 3 cloves garlic into thin slices and transfer them to an airtight container.

5. Add ½ cup soy sauce and ½ tsp toasted sesame oil to the container.

6. After 10 minutes, remove the shiso leaves from the salted water. Then, pat dry the leaves completely with a clean kitchen towel or paper towel. Make sure to remove all the moisture so the sauce will keep for a long time.

7. Add the dry shiso leaves to the container with the soy sauce, one at a time, making sure the shiso is completely submerged in the soy sauce and garlic slices. Then, keep it in the refrigerator to marinate for at least 1 hour before you use it.

8. Use the flavored soy sauce, garlic slices, or shiso leaves as you like. Take out the portion you need with a clean utensil and make sure to keep it refrigerated at all times. I like to enjoy the marinated leaves with steamed rice or to wrap around onigiri.

9. You can store it in the refrigerator for up to 2 months. As you use a few of the shiso leaves, you can keep adding some fresh ones and replenish more soy sauce as needed, too.