Shiso Rice

• 2 cups rice
• 2 cups katsuobushi stock
• 1 teaspoon salt
• 1 tablespoon mirin
• 1/4 teaspoon gourmet powder
• 2 tablespoons seasoned shiso seeds

Wash rice and add stock, salt, mirin, and gourmet powder. Cook until done.

Fold in shiso seeds and mix well. Serve hot.

VARIATION: If fresh shiso seeds are used, first rinse in salted water and drain. Use 3 tablespoons to cook together with rice.