Posted in Recipes

Crunchy Cucumber Shiso Salad

IMG_1336* Shiso,also called Perilla or beefsteak leaf, is a fresh herb that is high in calcium and iron. Related to mint, shiso blends its delicate minty subtleties with citrus and licorice. The herb is readily found in Japanese and many other Asian markets. In Japanese cuisine, green shiso is added to sushi, soups, salads, sashimi, and tempura.

Ingredients (Serves 4)

* 10 Shiso leaves, cut in half and then sliced thinly

* 2 Japanese Cucumbers, crushed and cut

* 5 Shitake Mushrooms from Spain Farm

* 1/4 lb of hamburger beef  from Cohen Farm

* 2-3 Green Onions, chopped

* Salt

* 1 -2 Tsp Cooking Sake

* 1 Tsp Sesame Oil

* 1 Tsp Vegetable Oil

* leftover dressing from Asian Slaw( please see recipe entry for preparation)


1. Use a teaspoon of salt to rub all over one cucumber. Do the same with the other. This takes off the ridges on the Japanese cucumber and gives it a smooth texture .

2. Using the knife as leverage, pound on the cucumber to get cracks. by breaking the cucumber you can enjoy a more crunchy texture and it also absorbs more flavor from the dressing. You can also use a rolling pin if you are afraid to use a knife.

3. Put in a serving plate or bowl pour the dressing over it  and set aside.

4. Heat the oils and add shitake mushrooms. Sprinkle with salt and drizzle with cooking sake. Cover with a lid and steam for 1-2 minutes.

5. Add the beef and green onions and stir-fry til the meat is cooked through.

6. Pour this topping over the cucumbers while still hot and sprinkle with shiso.

Enjoy the hot and cold crunchy mix!


One thought on “Crunchy Cucumber Shiso Salad

  1. Someone recommended this recipe, and I can’t wait to try it.

    I’m also wondering if you’d mind if this recipe was included in a cookbook that a group I’m associated with is considering producing. It sounds so great, and I’d love to give credit where credit is due.

    Thanks in advance.


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