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)

Where it sits

One of 143 herb sauces in the catalog, with 3 ingredients against a median of 8.

The acid here is rice vinegar. In this category chefs also reach for lemon juice (35 recipes), red wine vinegar (34), and white wine vinegar (17).

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