Shiso Rice Preparation
Cook vinegar, water, Hawaiian salt, food coloring and chiso leaves until leaves are wilted. Refrigerate - the base will keep for a long time. When time to use, chop up desired amount of konbu (do not use a lot - very salty), add to rice and add base to rice. Mix.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Shiso Rice. Be the first to review it!
There are no tags on this recipe. Log in to add tags.