Japanese-Shiso Herb Sauce

Name: Japanese-Shiso Herb Sauce
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (140 ml)
Cuisine: Asian
Ingredients: about 1¼ bunches (20 g) Shiso; 1/2 cup unseasoned (120 ml) Rice Vinegar; 1 Tbsp kosher (18 g) Salt

Independent adaptation of a publicly published Masayoshi Takayama recipe. Not affiliated with, sponsored by, or endorsed by Masayoshi Takayama.

DIP · SEA BASS, SASHIMI & TEMPURA

A dip for sea bass, sashimi & tempura.

Masa Takayama's shiso dipping sauce for sea bass, sashimi.

On the jar

SHISO-LEAF

Method: blend
Yield: about ½ cup
Ingredients: 3

Blender sauce. Cook from the recipe

Ratio

Rice Vinegar 120 ml

Ingredients

Shisoabout 1¼ bunches (20 g)
Rice Vinegar1/2 cup unseasoned (120 ml)
Salt1 Tbsp kosher (18 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Japanese-Shiso Herb Sauce wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Japanese sushi chef of Michelin three-star Masa in New York. Formerly Ginza Sushiko in Beverly Hills; omakase priced among the city’s highest, focused on premium fish and warm vinegared rice.

Originally published as Shiso-Leaf Dipping Sauce.

Adapted from a Masayoshi Takayama recipe (Masa Takayama / New York Magazine).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Masa Takayama / New York Magazine (published as “Shiso-Leaf Dipping Sauce”). Full citation lives in Provenance.

Companion jar