Dried Shiso Leaves (For Onigiri, Pasta, or for Stocking)

1. 1

   Trim off the stems off the shiso leaves, wash them, gather them in a bundle, then shake off the excess water.

2. 2

   Pat them dry with a paper towel.

3. 3

   Spread them out on paper towels and microwave for 2 to 3 minutes.

4. 4

   Check to see if the leaves are crispy when you're done.

5. 5

   Wrap them in the paper towels to crumble them up.

6. 6

   (If you put the leaves in a plastic bag they'll stick to the sides.)

7. 7

   Store in a tightly sealed container.

8. 8

   Here's an onigiri (rice ball) made with dried shiso leaves and sesame seeds.

9. 9

   Here's an onigiri made with dried shiso leaves and bonito flakes (add soy sauce to taste).

10. 10

    Japanese-flavored pasta with dried shiso leaves and canned tuna.

No additional tips available.