Featured Comment:
“My dressing was a tad darker and I needed more oil. But flavor was spectacular, I wanted to drink it. I tossed it with vermillion rice, shrimp and summer vegetables from my garden. But I think it would also be a great marinade for salmon.”
– Casey
What is Shiso Dressing?
Shiso dressing, also known as aojiso (青じそ) dressing or ooba (大葉) dressing, is a popular type of dressing in Japan.
It is made using perilla leaves, which give it its distinct flavor, and has a sour yet complex taste. While it is widely available commercially in Japan, it is also quick and easy to make at home!
This refreshing and versatile dressing will give a Japanese twist to pretty much any salad you can think of, I especially like it with crunchy and mild vegetables like cabbage, lettuce and cucumber. Why not swap out your usual dressing and give this unique Shiso dressing a try?
How I Developed This Recipe
If you have ever visited a Japanese supermarket, you may have noticed that various types of shiso dressing are available.
In the recipe that I am sharing with you today, I have included a large amount of perilla leaves, soy sauce, vinegar, and olive oil as the base, and I have also added grated garlic as a secret ingredient.
Although this salad dressing only uses a few ingredients, the flavor is very complex and delicious. I highly recommend it!
Ingredients & Substitution Ideas
- Perilla Leaves (Shiso): These leaves are essential in this salad dressing and add a unique flavor. They’re definitely a must-have!
- Soy Sauce: My comprehensive soy sauce guide offers insights into selecting the perfect soy sauce for Japanese dishes.
- Vinegar: I used unseasoned rice vinegar. Other suitable alternatives include grain, apple cider, and white vinegar. If you’re interested in the best rice vinegar brands, check out my “20 Most Useful Condiments and Seasonings for Japanese Cooking” article.
- Sugar: Regular sugar that you normally use is perfectly fine. I personally used light brown cane sugar.
- Garlic: Either grated fresh or store-bought paste works well, depending on what you have available. Don’t be tempted to throw a garlic clove in the food processor with the rest of the ingredients. It’s unlikely it will blend fine enough. Grate it first for even distribution throughout the dressing.
- Olive Oil: I opted for extra virgin olive oil.
How to Store
For general storage, I recommend refrigerating and using this shiso dressing within 2-3 days.
If stored properly, it can last up to 3 weeks in a tightly sealed sterilized jar in the fridge (as long as the leaves are fully submerged in the liquid). This is a great option for those making large batches. Once opened, use within 2-3 days.
You can also freeze it in an ice cube tray for convenience. This way will last 2-3 months but be careful of freezer burn.
Storage Summary
Room temperature – Not recommended.
Refrigerated – 2-3 days. (3 weeks if stored in a sterilized sealed container.)
Frozen – 2-3 months.
I hope you enjoy this Shiso Dressing recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Dressing Recipes
Japanese Shiso Dressing (Perilla Leaves Salad Dressing)
Ingredients
- 1 tsp grated garlic or garlic paste
- 10 perilla leaves (shiso) (shiso/ooba)
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
Instructions
- Add all the ingredients to a small food processor and blitz until the perilla leaves are finely chopped.
- If you are making it without a food processor, finely chop the perilla leaves (as small as possible) by hand and then add them to a bowl with the rest of the ingredients. Whisk vigorously until well combined.
- Enjoy!
My dressing was a tad darker and I needed more oil. But flavor was spectacular, I wanted to drink it. I tossed it with vermillion rice, shrimp and summer vegetables from my garden. But I think it would also be a great marinade for salmon.
Hi Casey,
Thank you for the comment and sharing your experience! I’m glad to hear that you enjoyed the recipe!
Great idea with salmon! I might try it myself next time I make this! 🙂
Yutp
An incredible recipe!!! This dressing is so tasty, when you taste test it, you want extra samples!! I made one small change: use only half the olive oil stated and added canola oil so that it’s usable directly from
the fridge (I doubled the batch for extras the next day!!) thank you so much for this recipe!!
Hi Cathy,
Thank you so much for your lovely comment! I’m happy to hear your enjoyed it! 🙂
Yuto