yakishisomaki

Been wanting to recreate this ever since coming across this at the market

I see them in the markets frequently so I've never tried the recipe I had bookmarked 

Yakishisomaki is a dish found in Tohoku, they eat it as pupu (appetizer), have it with Japanese tea, add it to their bento.

Each family has their own recipe so there are different ones all around the internet.

I made up this based on different recipes for the ingredients I had and for the amount I wanted to make.

Please adjust the recipe to your dietary needs and if you want to make more than the amount I made.

If you do use white miso, you might need to adjust the sugar since I feel white miso tends to be a little sweeter than other types.

Kat’s yakishisomaki : makes 2 skewers

6 shiso leaves, washed, dried, stems cut off

5 grams nuts, weighed then chopped medium fine

10 grams miso

7 grams sugar, I used brown

shichimi (seven spice mixture)

2 toothpicks

1 tablespoon of oil

Mix the miso with the sugar then add the nuts and shichimi

It will come to a thick paste

Portion the mixture into 6

Face the dull side of the leaf upward and put the point of the leaf pointing towards you

Put the miso mixture near the point then roll the point tightly upwards 

Skewer the roll with the toothpick

Repeat until you have 3 rolls on 1 toothpick

Heat the oil in a pan on medium and fry for about 30 seconds on each side

Drain on a paper towel

Enjoy!

NOTES: this was delicious and easy to make

Tohoku produces walnuts, so that is the nut that I used, but you can use whatever nuts you have on hand.

If you are allergic to nuts, you may want to use ground sesame seeds instead.

Also, if you want to freeze them, fry them first then put them into the freezer.

I’m not sure if there is a symbolic reason why 3 rolls are on a 1 skewer other than it just might be easier to fry many rolls at once.

I'll make this again.

yakishisomaki

We tried this yakishisomaki made in Sendai (Miyagi).

Shiso (perilla) is filled with a sweetened miso, walnuts, sesame seed mixture then pan fried.

Sweet, salty...this was good with rice.

I'm glad we tried this.

I found a recipe online and want to try making this.

re-create

Remember that sardine sandwich we had at Amanohashidate?

Well, I recreated it and turned it into a salad.

You need:
a can of sardines in olive oil
shiso leaves, chiffonade
lettuce
cherry tomatoes, halved
cucumber, sliced

Tartar sauce: rakkyo (pickled onions)
mayo

Make your tartar sauce, chop up some rakkyo and add some mayo to the consistency of your liking
Put together your salad
Top with sardines, tartar sauce and shiso
Enjoy!

NOTES: If you don't have rakkyo where you are, mix some chopped sweet pickles and some diced onion in some mayo. I love that these sardines are so tender! Definitely making this again.