Shiso Maki with Walnut Miso Filling

Wash 400 green shiso leaves and spread them in colanders to drain.

Remove the stems and wipe both sides of every leaf completely dry with a clean cloth so water does not spit in the frying oil.

Coarsely chop 150g shelled walnuts into pieces about 5mm wide.

In a heavy pot, combine the walnuts, 500g red miso, 375g sugar, 250g cake flour, 25g white sesame, 6g shichimi, and 100ml filling water evenly before turning on the heat.

Set the pot over low heat and cook for 10 to 12 minutes, scraping the bottom continuously with a wooden spatula.

When no raw flour taste remains and the filling is thick but still soft enough to fall slowly from the spatula, remove from the heat and cool completely.

Shape the cooled miso filling into short rods of about 3g each.

Lay each shiso leaf shiny side down, place the filling near the stem end, and roll tightly toward the tip. Thread four rolls on each toothpick to make about 100 skewers.

Heat 1500ml frying oil to 170°C.

Fry the skewers in batches without overlap for 30 seconds, turn once, and fry for another 20 to 30 seconds. Remove immediately when the shiso is deep green and crisp and the moisture bubbles have subsided.

Stand the fried skewers on a rack and drain thoroughly for at least 5 minutes.

Once completely cool, eat at once or seal and refrigerate for up to one week. Freeze only after complete cooling for longer storage.