Shiso Maki

“Shiso Maki” is a local dish from the Tsugaru region of Aomori prefecture. It is the perfect dish for the hot summer months when many people experience a loss of appetite. In addition to eggplant, the dish can be prepared with cowpeas or myoga.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”

Ingredients [16 serving(s)]

  • 2 Asian eggplants
  • 16 shiso leaves (perilla)
  • Seasoning (4 tablespoons of miso, 1 tablespoon of sugar, 1 tablespoon of sake)
  • 1 tablespoon of vegetable oil

Directions

  1. Cut the eggplant vertically into 8 pieces.
  2. Mix the seasoning.
    Add a little bit of red pepper for extra heat.
  3. Marinate the eggplant with the mixed seasoning from step 2., then wrap with one shiso leaf.
    Either red or green shiso leaves can be used.
  4. Heat some oil in a frying pan, and fry the eggplant on both sides.
    If the eggplant seems undercooked, add a small amount of water and put a lid on the pan to steam cook.

This is an excellent summer dish as a side dish of a meal or a snack to accompany a drink.


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