![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/09\/chshbpp.png\" "\\"chshbpp\\"")
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Shiso, or perilla (\u7d2b\u8607) is a Japanese herb with a fresh, “grassy” aroma and a strong flavour. When I had a chance to taste it for the first time, I have fallen in love instantly and since then have been on a constant search for new ways to use it. Probably the most frequent dish I make with this herb is a Tomato and Shiso Salad<\/a>, but the real breakthrough was when I discovered how good it tastes combined with chicken in Ume-Shiso Chicken Skewers<\/a>. It made my realise how good the combination of my beloved chicken and shiso might be.<\/p>\n Naturally, the chicken patties wrapped in shiso leaves I saw on Shizuoka Gourmet’s blog<\/a> didn’t go unnoticed. First I wanted to copy exactly what I saw in his bento<\/a>, but then I talked to a Japanese friend of mine (thank you, R.!) who suggested chopping the shiso leaves and incorporating them into the patties. Shiso brings complexity and a fresh note to these simple chicken balls, while soft tofu stops them from drying out. I love serving chicken with sour Japanese ume plum paste (bainiku), but it can be served with any sauce of your choice. Shiso’s flavour is strong enough to stand most of the flavours. I had this dish for lunch and once for dinner, but I can very well imagine it on toothpicks served as a snack.<\/p>\n I haven’t bought ground meat on purpose: I mixed it with garlic, tofu and ginger in a small food processor (the one used for baby food, the same I use to mix cocktails).<\/p>\n![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2011\/06\/shisopp1.jpg\" "\\"shisopp\\"")
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