PICKLED SHISO
1 1/2 cups red shiso leaves
2 tablespoons Japanese shoyu
[soy sauce]
1 1/2 teaspoons maple syrup
1 cloves garlic
2 thin scallions
[white & light green parts only]
1 jalapeno
_ harvest shiso leaves [all sizes are fine]
[give them a quick wash and pad dry if dirty]
_ grate garlic [you want a fine mousse]
_ mince scallions and jalapeno
_ whisk together all pickling ingredients except for the shiso and stir until syrup is dissolved
_ prep a wide mouth jar or bowl
_ make a single layer of leaves [lay flat]
_ coat with a spoonful of marinade
_ repeat layering leaves, followed by a spoonful of marinade until all leaves are stacked [try to trap as little air as possible in between]
_ pour remaining marinade on top and seal the jar [ideally there is little air left in the jar - if you work with a too large jar or a bowl take a cling foil and gently lay it on top of the shiso to seal it air-tight]
_ refrigerate for minimum 24 hours before using
EINGELEGTE SHISOBLÄTTER
2 Handvoll rote Shisoblätter
2 Esslöffel Japanische Shoyu [Sojasauce]
1 1/2 Teelöffel Ahornsirup
1 Zehen Knoblauch
2 dünne Frühlingszwiebeln
[nur weiße und hellgrüne Teile]
1 Jalapeno