Boquerones (white anchovies) with shiso
I love shiso with sushi. These peppery, citrus-y leaves provide a tart counterpoint to the smooth texture, unctuous mouth feel and delicate briny flavor of uni or hamachi. Shiso is also called the “beefsteak plant” which might refer to its unique aroma and taste that remind me of the winey-ness and licorice notes of a well aged steak. This year we have shiso growing in our garden, so can expand our tasting horizons.
This week’s inspiration:  boquerones, delicate lightly cured white anchovies acquired on a recent trip to Zabar’s in NYC with some chiffonade of shiso leaves atop. Perfect.
