Perfect for Rice! Komatsuna Furikake and Soy-Marinated Shiso Leaves

These are "Komatsuna Furikake" and "Soy-Marinated Shiso Leaves," both easy to make and perfect for enjoying with rice.
Since both can be stored in the refrigerator, they are also great for meal prep.
I recommend them as handy staples for busy days.

◾️Komatsuna Furikake
【Ingredients】 (Easy-to-make amount)
・Komatsuna... 2 bags
・Salt, white pepper... a pinch each
・Light soy sauce... to taste
・Sesame oil... to taste

【Instructions】
1. Preparation
・Wash the komatsuna well under running water and thoroughly remove any dirt from the base.
・Drain well, trim the roots, and cut into 1cm widths.

2. Sautéing
・Heat sesame oil in a frying pan and sauté the komatsuna over medium heat.
・Once the moisture has evaporated, season with salt and white pepper.
・Finish by drizzling with light soy sauce, toss quickly, and it's ready.

◾️Soy-Marinated Shiso Leaves
【Ingredients】 (Easy-to-make amount)
・Shiso leaves... 50 leaves
・Chili pepper... 1
・Dark soy sauce... 2 1/2 tablespoons
・Sesame oil... 1 teaspoon

【Instructions】
1. Preparation
・Wash the shiso leaves lightly and pat them dry thoroughly with a paper towel.
・Remove the stems, roll them up, and cut into 5mm widths.
・Mix the torn chili pepper, dark soy sauce, and sesame oil to make the marinade.
・Add the shiso leaves, toss lightly, and let it sit in the refrigerator for 30 minutes to 1 hour, then
　it's ready!

2. Plating
・Serve on a plate alongside the "Komatsuna Furikake" and it's complete!

【Quick Tip】
・The Komatsuna Furikake is also delicious served on top of grilled tofu
　with ponzu drizzled over it.
・The Soy-Marinated Shiso Leaves are so delicious that if you make a large batch,
　you'll eat it all up in no time!
・Both are perfect accompaniments for rice.

Next time, I will share a recipe for "two types of Kinpira".

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