Finely sliced shiso brings a distinctive fresh aroma to rice, edamame and cucumber.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 10 shiso leaves
- 400 g hot cooked rice
- 200 g frozen shelled edamame
- 150 g cucumber, diced
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp sesame seeds
Method
- Cook edamame in boiling water according to package, usually 4–5 minutes; drain.
- Stack washed, dried shiso leaves, roll loosely and slice into fine ribbons.
- Divide rice into bowls; top with edamame, cucumber and shiso. Mix sauces and drizzle; add sesame.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C. Best freshly made; keep chilled until serving.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
