When I was little, my grandparents had huge bushes of shiso in the back yard of their home in Kadogawa, Japan. Every morning, I would be dispatched to pick some leaves for breakfast. I still remember stepping outside, and marveling at the giant dew covered spiderwebs that had magically appeared overnight.
These were no ordinary cobwebs, we’re talking massive Harry-Potter-sized webs strung between meticulously manicured oversized bonsai trees. The smell of the damp moss-covered earth underfoot mingling with the fresh aroma of the shiso was intoxicating and I remember delighting in the spray of cool water that rolled off each leaf as I plucked it free. For a kid, it was a magical world unlike anything back in suburban California, and for weeks upon returning home, I’d pine for the tastes, smells, and scenery of Japan.
Shiso is one of those ingredients that’s rare enough in the US that most groceries that carry it will put five leaves in a pack and charge you a buck fifty. That relegates it to garnish duty most of the time, which is sad, because it has such a wonderful flavor.
Imagine my delight when I found two vendors at the Union Square Farmers Market selling whole bunches of shiso, complete with flowering stalks, a few weeks ago. I happily counted out three dollars and change, and as I walked away with my find, it occurred to me that this was an awful lot of shiso.
Pesto may seem like a cop out, but the fresh, almost minty aroma of green shiso pairs marvelously with grassy green olive oil. When you toss it with long strands of golden pasta and top it with a few pieces of sweet creamy sea urchin, it makes for a sublime pasta dish that’s like the sexy hapa offspring of a Japanese-Italian couple.
I’m all for rustic hand chopped pesto in most cases, but since green shiso can have rather course leaves, you’ll want to puree it in a blender. I was really hoping to serve this with some roasted coco nibs, but upon returning home disappointment set in as I realized I didn’t have any left. Instead, I toasted pine nuts until they were a handsome bronze, which added a wonderful nutty note, balancing out the sweet richness of the uni and the fresh green flavor of the pesto.
Units
Ingredients
- 50 grams green shiso
- 30 grams pecorino romano (grated)
- ½ teaspoon salt
- ½ cup olive oil
- 1 teaspoon lime juice
- 200 grams linguine (cooked according to package directions)
- 2 tablespoons toasted pine nuts
- 1 flat uni (sea urchin)
Instructions
- Put the shiso, cheese, salt, olive oil, and lime juice, in a blender or the small work-bowl of a food processor and whirl it around until it's a fine green puree.
- Boil the pasta according to the package directions in generously salted water. When the pasta is done, strain it well and toss it in a bowl adding the pesto a bit at a time until it reaches your desired level of flavor. Reserve the rest of the pesto for another time.
- Plate the pasta and top with toasted pine nuts. You can also add some uni or ikura on top for some extra color and brine.
Thomas Abraham says
I planted shiso this year on a whim and it’s taking over. Looking forward to trying this recipe as soon as I get a chance to give the plant a haircut.
Brian S says
Just bought some fresh shiso today in the Mission at Duc Loi at 18th/Mission.
Elise says
Where do you get your uni?
Marc Matsumoto says
If you’re in NYC they carry it at Sunrisemart, or you can head across the river to Mitsuwa.
épicurieuse says
Thanks so much for the idea, Marc! I tried the recipe and loved it…. with uni and another kind of seafood called “couteaux” in french. I posted it on my blog : http://www.epicurieuse.com with a link to yours. Thanks again!
Marc Matsumoto says
Looks good, love razor clams!
JME says
I love this… Humbly herby yet so rich with yummy uni 🙂
JK says
Hi, this sounds great, as I have a bit of overabundance of shiso in my garden – I have a question: you said as a kid, you were dispatched to pick shiso leaves in the morning by your parents – what did you parents do with shiso for breakfast? I’m all ears so I hope I get your response! Thanks so much for a wonderful post!
Marc Matsumoto says
Hi JK, here’s the recipe for the dish: https://norecipes.com/chilled-cucumber-with-sesame-miso-sauce-over-rice-hiyashijiru/ —
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JK says
Great, thank you so much! I will definitely try this. I loved reading your story about visiting grandparents in Kyushu in summer, brings a smile to my face. Have a great evening!
Giovani F. says
I have them in the garden and they are just about 2 inches tall. Seeds was bought online and I’m happy I would be able to sprout and germinate them. This will be my first real Shiso recipe. Thanks.
Marc Matsumoto says
Hi Giovani, that’s great! Make sure you keep them partially shaded as direct sunlight will cause the leaves to get tough.
Vinchel says
Good idea for a quickie. Nice
Marc Matsumoto says
Thanks!
NorCal says
I grow shiso in my garden in NorCal, pretty sure you can too. They are grown from the what I bought for $1/bundle at Chinese/Vietnamese supermarket. Soak the stems in water for 1-2 weeks until they grow roots, plant in garden, shade them for 1-2 weeks, water them a lot. 2-3 months in, you won’t know what to do with so much.