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4 Serves
26 Mins
Wash the shiso leaves thoroughly under running water and place them in a colander to drain and air dry for at least 15 minutes.
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IraqiVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
16 µg / 400 µgCalcium
28 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
2552 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a mixing bowl, combine the onion, green onions, garlic, salt, and remaining marinade ingredients to create the sauce.
Spread a small amount of sauce on the bottom of an airtight container. Place a perilla leaf on top, then coat it with another spoonful of sauce. Repeat this layering process until all leaves are used.
Seal the container and store it in the refrigerator for at least two days before serving to allow the flavors to fully develop.
18
g55
g18
g
American