Yukari-Style Furikake (Red Shiso Rice Seasoning)

How to Prepare Fresh Red Shiso Leaves

1. Start by placing 100 g red shiso leaves in a bowl. Cut off the thick green-ish stems on the larger leaves.
2. Wash them with cold water and place them in a glass bowl. Measure out 1 tbsp sea salt and sprinkle half of it over the leaves. Massage thoroughly. Wearing gloves will prevent staining your hands purple.
3. Once all the leaves are thoroughly covered, squeeze them thoroughly to release the astringent liquid. It will be murky purple and a little foamy.
4. Drain the liquid, then place the leaves back in the bowl. Add the other half of the salt and repeat.
5. This time the liquid should be more vibrant and clearer. Discard and place the leaves in a sealable freezer bag.
6. Add 100 ml red ume plum vinegar to the bag and scrunch it a few times to cover the leaves. Rest in the refrigerator for 1-7 days.

How to Dry

1. When you are ready to dry your leaves, place a few sheets of kitchen paper on a dark plate or surface (something that won't get stained). Arrange the leaves on the kitchen paper and pat the tops dry (you will probably need to do this in batches depending on space).
2. Sun Dry: Place the leaves on a bamboo tray or net and place them outside in direct sunlight for several hours until crisp. (Make sure not to use any metal mesh sieves as the vinegar in the leaves can discolor or damage them.)
3. Microwave: Arrange the leaves on a fresh piece of kitchen paper placed on a microwavable plate. Microwave for 2 minutes at 600W.
4. Microwave (continued): Place another piece of kitchen paper on top and flip them over. Continue to microwave in 20-second intervals until crisp. Make sure they are fully dried before moving on to the next step.

Grind to a Powder

1. Transfer the dried leaves to a mortar and grind with a pestle until they become a fine powder. (Best for small batches)
2. Alternatively use a spice grinder, coffee grinder or similar. This is recommended for larger batches. Once ground, you can add salt and/or Ajinomoto if you like (I usually don't).
3. Enjoy with rice!