Shiso Oil

Shiso Oil

By
From
Poke
Photographer
Matt Russell

Ingredients

Quantity Ingredient
5 shiso leaves
500ml light flavourless oil
1 teaspoon sugar
1 teaspoon salt

Method

  1. Start by blanching the shiso leaves in salted boiling water for 30 seconds, then transfer directly to ice-cold water. Combine the shiso leaves, oil, sugar and salt in a food processor and blitz, then transfer to a saucepan. Bring to a slow simmer on the stove for 10 minutes. Take off the heat and allow to cool. Transfer to a sterilised jar. This will keep for up to 1 month in the fridge.
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