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10minutes
Cut off the stems of the washed perilla leaves.
Arrange shiso leaves on kitchen paper, cover with kitchen paper and wipe off moisture.
Sprinkle salt in a storage container and add perilla leaves.
Sprinkle salt over the top and repeat with shiso leaves.
Cover with plastic wrap from above.
Store in the refrigerator for 24 hours to complete.
・Recipe for pickled shiso leaves that can be easily made with 2 ingredients.
・During step 1, if water remains on the perilla, the perilla will be easily damaged, so wipe off the moisture well.
・Time required for refrigerating for 24 hours is not included.
・It is delicious to eat as it is, but you can also wrap it in a rice ball and eat it.
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