Red Shiso Juice

Steps

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1. 1
   Cut the red shiso leaves from the stems, using only the leaf portion. Wash thoroughly multiple times, changing the water each time.
   ▶ ≈2:20
2. 2
   Add water to a large pot and bring to a boil over medium heat.
   ▶ ≈4:31
3. 3
   Add the cleaned red shiso leaves to the boiling water and maintain a gentle boil for 5 minutes, being careful not to let it overflow.
   ▶ ≈4:59
4. 4
   Strain the cooked red shiso leaves through a colander and squeeze out the excess liquid. Return the strained liquid to the pot and strain again through a fine sieve to remove any sediment.
   ▶ ≈5:51
5. 5
   Bring the liquid back to a boil, then turn off the heat. Add the sugar and mix well. Once the sugar dissolves completely, add the citric acid and stir gently—the color will brighten immediately. Bring to a boil once more and turn off the heat.
   ▶ ≈7:05
6. 6
   Let the juice cool completely, then transfer to a clean sealed storage container.
   ▶ ≈8:03
7. 7
   Finely chop the cooked and squeezed red shiso leaves into small, loose pieces.
   ▶ ≈8:56
8. 8
   Heat sesame oil in a frying pan over medium heat for about 30 seconds. Add the chopped red shiso and stir-fry for about 3 minutes, breaking up any clumps and evaporating all the moisture.
   ▶ ≈9:27
9. 9
   Turn off the heat and let the mixture cool for about 1 minute to prevent the seasonings from evaporating too quickly when added.
   ▶ ≈10:04
10. 10
    Add soy sauce, mirin, sugar, and vinegar, mixing well. Return to low-medium heat and stir-fry while evaporating the liquid until the mixture becomes dry and crumbly. Avoid burning.
    ▶ ≈10:33
11. 11
    Finally add the bonito flakes and toasted sesame seeds, and continue stir-frying for about 1 minute until fragrant. Turn off the heat.
    ▶ ≈11:02