Recipe courtesy of Ming Tsai
Episode: Herbs
Total:
25 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a pot of boiling, well salted water, blanch shiso and spinach for 30 seconds and shock in ice bath. Squeeze out water and place in blender cup with salt and sugar. With blender on high speed, add canola oil in a steady stream. Blend for 5 minutes until cup gets slightly warm. This oil may be done a day in advance and will keep in the refrigerator for at least 1 week.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Spaghetti with Oil and Garlic (Aglio Et Olio)

Recipe courtesy of Food Network Kitchen

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

Recipe courtesy of Ming Tsai

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

Recipe courtesy of Ming Tsai

Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil

Recipe courtesy of Ming Tsai

Shiso Tempura

Recipe courtesy of Ming Tsai

Dan's Shiso Poke

Recipe courtesy of Dan Kuramoto

Roulades of Salmon with Shiso Leaves and Orange Peel

Scallion Oil

Lemon Oil

Recipe courtesy of Bon Appetit Magazine

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.