Shiso Noodle
May 31st, 2009
Shiso has not only a fresh and bright flavor, it has a deep green color that brings life to any pale dish. With mint and fennel, the perilla leaf has a lot of essential oil with strong flavor notes. We simmer it with corn maltodextrin and water to set the color and blend it with ice to stop the cooking process. After it is strained through a coffee filter, the shiso water is set with LA Gellan. When cold it becomes a stiff block and is ready to use. Using a Japanese noodle sheeter we turn it into a thin ribbon, like a noodle. It can be used cold or warm as the gellan has a melting point of 140 degrees Fahrenheit. I like it cold with dry-fried shrimp and a light bouillon with vinegar.
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