Scrambled Eggs with Shiso is my new favorite egg stir-fry.Aromatic shiso leaves, also known as perilla leaves, are sliced up and quickly scrambled with tender fluffy eggs for a tasty egg dish you feel good about eating.  (It’s even taken the lead over our family’s go-to Chinese Chive and Egg Stir-Fry, which says a lot, because we make that all year round!)  What Does Cooked Shiso Taste Like? Shiso has a mild anise-like, citrusy flavor to it.Some even say it can have clove or cinnamon notes.

The texture is similar to mint leaves.I know that sounds confusing, but when eaten raw or cooked, it has such a pleasant aroma that’s hard to describe.You may have had it with sushi or Korean BBQ.  In this recipe we’re showing both green and red shiso, because I have both.

We’ve found that our red shiso is actually milder and more earthy tasting.The green is more aromatic, brighter and more citrus-y.I love the stronger flavor of the green shiso, and I can’t get enough of it! It’s just so enjoyable.  Rich eggs are a great vehicle for most flavors, and I find it is no different with shiso leaves.

During the summertime, shiso is abundant in my garden, and I hope you can also get your hands on some shiso leaves and give this recipe a try!  Incorporate Shiso Into Your Cooking Shiso is my new favorite food.I love eating it with fatty fish like salmon and salted mackerel (one of my favorites), rice, roasted seaweed sheets, and a little soy sauce

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