Making Shiso Oil

This shiso oil has a great flavor and can be used for rolls, nigiri sushi, or just about anything.


  • 3 cups packed Shiso leaves, stemmed, washed and spun dry
  • 1/2 cup packed spinach leaves
  • 1 tablespoon sugar
  • 1 tablespoon minced ginger
  • 2 cups grape seed oil
  • Kosher salt and freshly ground black pepper

To Prepare:

  1. Prepare an ice bath with strainer.
  2. Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water.
  3. Add Shiso and spinach and blanch for 2 minutes until soft but still very green.
  4. Immediately transfer Shiso and spinach to an ice bath and chill.
  5. Squeeze out all excess water and transfer to a blender.
  6. Add sugar and ginger and blend on high speed, adding the oil in a steady stream.
  7. Season with kosher salt and freshly ground black pepper and check for flavor. Puree should be green and smooth.
  8. When room temperature, store in an airtight jar. Makes approximately 3 cups.

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