Super Light Spring Rolls with Cucumber, Shiso and Chicken

A plate of raw spring rolls is one of the most cooling, heatwave-adapted meal I can think of, so I make tons of them every summer. My dexterity doesn’t improve in what comes to the aesthetics, but I’m getting quicker every year and spring rolls have stopped being a special time-consuming and tiring dish. Since…Continue Reading “Super Light Spring Rolls with Cucumber, Shiso and Chicken”

Vinegar Infused with Red Shiso (Perilla) 赤紫蘇酢

August is the only time in the whole year where I am lucky to find shiso at my farmers’ market and I always find myself with huge bunches, cooking shiso dishes practically every day to profit from this precious moment. Having exhausted all the recipes I already knew (see below), I started to look for something new….Continue Reading “Vinegar Infused with Red Shiso (Perilla) 赤紫蘇酢”

Cucumber Fried with Perilla (Shiso)

Have you ever fried cucumber? Even though it’s one of the vegetables I eat most often, such a way to serve it had never crossed my mind before I saw this recipe in the Revolutionary Chinese Cookbook by Fuchsia Dunlop. In constant search of new ways to cook shiso (see below), I prepared this dish out…Continue Reading “Cucumber Fried with Perilla (Shiso)”

Shiso and Bacon Fried Rice

This is not ordinary fried rice, but a delightful example of the Japanese excellence in simplicity. Few humble ingredients, quick and easy preparation, subtle seasoning and a sensational result. Even though I have prepared it at least a dozen times this summer, each time I take a first bite I am astounded by the flavours’…Continue Reading “Shiso and Bacon Fried Rice”

Shiso and Garlic Infused Soy Sauce

Nami (Just One Cookbook) posted this recipe a long long time ago and I made it shortly afterwards. I loved this aromatic sauce at once and must have prepared it at least a dozen times since then. I intended to write about it much earlier, but somehow kept on forgetting to take a photo. I…Continue Reading “Shiso and Garlic Infused Soy Sauce”

Bacon and Shiso Fried Rice

This is not ordinary fried rice, but a delightful example of the Japanese excellence in simplicity. Few humble ingredients, quick and easy preparation, subtle seasoning and a sensational result. Even though I have prepared it at least a dozen times this summer, each time I take a first bite I am astounded by the flavours’…Continue Reading “Bacon and Shiso Fried Rice”

Teriyaki Pork Rolls with Sweet Pepper, Shiso and Gochujang

  First I saw Hiroyuki’s Pork and Radish Rolls, then Kelly posted her Sticky Pork Ribs… Not only have I started to crave pork, but most of all, I realised it has been ages since I wrote about a pork dish. As you might have noticed I am a big pork fan. Most of the…Continue Reading “Teriyaki Pork Rolls with Sweet Pepper, Shiso and Gochujang”

Stir Fried Aubergine, Mushroom, Chicken and Cashew Nuts

Stir fried meat or seafood with vegetables is probably my most frequent dish category, but since ingredients change every time I cook (depending on what I find in the fridge), I hardly ever post about it. However, my first combination of aubergine, mushroom, chicken and cashew nuts proved so good, I decided to put down…Continue Reading “Stir Fried Aubergine, Mushroom, Chicken and Cashew Nuts”

Pork Rolls and Shiso in Tempura

I still remember discovering Korean dishes made me feel like tasting a bolder and hotter version of the Japanese cuisine. I quickly realised this vision was too simplistic, since Korean cuisine is much more than chili and garlic, which are not as ubiquitous as many people think. Until now I have cooked very few Korean…Continue Reading “Pork Rolls and Shiso in Tempura”