大葉切り方｜N.D.Kitchen Basicさんのレシピ書き起こし

・After cutting, soak the shiso leaves in plenty of water for about 5 minutes, squeeze out the excess water with kitchen paper, and loosen with chopsticks for a better texture and appearance.
・Almost no flavor or aroma is lost even when exposed to water.
・When rolling perilla leaves in step 2, it is important to roll them tightly.