Shiso No Mi Tsukudani

Mrs. Harry I. Kobayashi

• 4 cups shiso no mi (after squeezing)
• salt
• 1 cup shoyu
• 2 tablespoons sake
• ⅛ cup sugar
• Dash of gourmet powder

Wash and salt shiso no mi and place weight overnight. Then squeeze out excess liquid. Measure 4 cups for tsukudani.

Combine all ingredients in a sauce pan and cook for 20 minutes over medium heat. Drain in colander or sieve; bottle and store in refrigerator.