Shiso Kecap Bawang Putih

Name: Shiso Kecap Bawang Putih
Prep time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Indonesian
Ingredients: 2 cups water; 1 Tbsp Diamond Crystal kosher salt; 10 shiso leaves (perilla/ooba); 3 cloves garlic ((thinly sliced)); ½ cup soy sauce ((use gluten-free soy sauce for GF)); ½ tsp toasted sesame oil

This Shiso Garlic Soy Sauce is a most flavorful, all-purpose condiment to go with your savory dishes! Everyone in Japan went wild for it when the recipe was first introduced. It is so easy to make and great with everything. You can also repurpose the marinated perilla leaves to enjoy with steamed ri

⏱ 15 min 🔨 Prep 15min 📊 Easy 🍽 1 servings ⭐ 4.8 (10) 👁 6

Ingredients

1 servings

2 cups water
1 Tbsp Diamond Crystal kosher salt
10 shiso leaves (perilla/ooba)
3 cloves garlic ((thinly sliced))
½ cup soy sauce ((use gluten-free soy sauce for GF))
½ tsp toasted sesame oil

Instructions

Before You Start: Please note that this recipe requires a marination time of 1 hour. Gather all the ingredients.
Add 2 cups water and 1 Tbsp Diamond Crystal kosher salt to a liquid measuring cup or bowl and mix it well.
Submerge 10 shiso leaves (perilla/ooba) in the salted water for 10 minutes. Tip: Salt water removes the astringency from the shiso leaves and preserves their green color after marinating.
Meanwhile, cut 3 garlic cloves into thin slices and transfer them to an airtight container.
Add ½ cup soy sauce and ½ tsp toasted sesame oil to the container.
After 10 minutes, remove the shiso leaves from the salted water. Then, pat dry the leaves completely with a clean kitchen towel or paper towel. Make sure to remove all the moisture so the sauce will keep for a long time.
Add the dry shiso leaves to the container with the soy sauce, one at a time, making sure the shiso is completely submerged in the soy sauce and garlic slices. Then, keep it in the refrigerator to marinate for at least 1 hour before you use it.
Use the flavored soy sauce, garlic slices, or shiso leaves as you like. Take out the portion you need with a clean utensil and make sure to keep it refrigerated at all times. I like to enjoy the marinated leaves with steamed rice or to wrap around onigiri.
You can store it in the refrigerator for up to 2 months. As you use a few of the shiso leaves, you can keep adding some fresh ones and replenish more soy sauce as needed, too.