{"id":17959,"date":"2015-08-25T08:50:45","date_gmt":"2015-08-25T06:50:45","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17959"},"modified":"2015-08-25T08:55:23","modified_gmt":"2015-08-25T06:55:23","slug":"red-shiso-perilla-infused-vinegar-%e8%b5%a4%e7%b4%ab%e8%98%87%e9%85%a2","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=17959","title":{"rendered":"Vinegar Infused with Red Shiso (Perilla) \u8d64\u7d2b\u8607\u9162"},"content":{"rendered":"

\"shiso_vinegarp\"August is the only time in the whole year where\u00a0I 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\u00a0exhausted all the recipes I already knew (see below), I started to look for something new. This is how I\u00a0discovered how\u00a0to infuse vinegar, changing its flavours and colour. An unexpected way to use up my stock of shiso.<\/p>\n

I found this recipe in my\u00a0Japanese pickling book<\/a> through which I go patiently and slowly, given my poor knowledge of kanji. I was a bit sceptical, so for\u00a0my first batch I used cider vinegar (much cheaper than the rice vinegar I buy). Then I made another batch, this time with rice vinegar and though the flavours were more delicate\u00a0and\u00a0more sophisticated, both vinegars are fantastic, so I guess\u00a0any neutral tasting vinegar will do. The taste changes to\u00a0slightly herbaceous and pungent and, because of the first salting stage (see the instructions below) the vinegar becomes a bit salty. (As usually, I have slightly changed the ratio of ingredients, so if you read Japanese, check this amazing tsukemono book<\/a>).<\/p>\n

For those who don’t know this wonderful herb yet,\u00a0shiso (\u7d2b\u8607), or perilla, is an Asian aromatic dark red or green plant with an astringent taste and strong fragrance. Particularly appreciated in\u00a0Japanese cuisine, it\u2019s frequently used raw, cooked and its red variety is gives a reddish hue to pickles. Similar varieties of this herb are also used in Korea (ggaennip<\/i>,\u00a0\uae7b\uc78e, though for me the taste and aroma are completely different in this case)\u00a0and Vietnam (t\u00eda t\u00f4, <\/i>more pungent, but closer to the Japanese variety)<\/i>. Apparently\u00a0perilla is also appreciated\u00a0in China.<\/p>\n

Here are some other ways to use shiso (red or green):<\/p>\n

\"Pork<\/a>
Pork Rolls and Shiso in Tempura<\/figcaption><\/figure>\n
\"Chicken<\/a>
Chicken and Shiso Dumplings<\/figcaption><\/figure>\n
\"Chicken<\/a>
Chicken and Shiso Balls<\/figcaption><\/figure>\n
\n
\"\"<\/a>
Tomato and Shiso Salad<\/figcaption><\/figure>\n
\"Teriyaki<\/a>
Teriyaki Pork Rolls with Shiso and Gochujang<\/figcaption><\/figure>\n
\"Shiso<\/a>
Shiso and Bacon Fried Rice<\/figcaption><\/figure>\n
\n
\"Garlic<\/a>
Garlic and Shiso Infused Soy Sauce<\/figcaption><\/figure>\n
\"Cucumber<\/a>
Cucumber Fried with Perilla (Shiso)<\/figcaption><\/figure>\n
\"Ume<\/a>
Ume Shiso Chicken Skewers<\/figcaption><\/figure>\n
<\/div>\n

Preparation: 10 minutes +\u00a01 week minimum<\/span><\/em><\/p>\n

Ingredients:<\/em><\/p>\n

1 handful of red shiso leaves (akajiso)<\/em><\/p>\n

200 ml vinegar (rice vinegar or cider vinegar; do not use such strong vinegars as sherry or malt vinegar)<\/em><\/p>\n

1\/2 teaspoon salt<\/em><\/p>\n

Put the leaves into a bowl. Sprinkle with salt and massage gently with your hands.<\/p>\n

Leave for then minutes.<\/p>\n

Massage once more, squashing then with your hands and discard the liquid.<\/p>\n

Slowly, stirring with a chopstick or any other wooden tool, add the vinegar to the shiso leaves.<\/p>\n

Transfer into a jar. Close it and keep for three weeks in the fridge.<\/p>\n

Discard the shiso, strain the vinegar and it will keep forever.<\/p>\n

 <\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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