Ming says: One of the best things the Japanese introduced to America was sushi, but hidden in the sushi was another great gift—shiso—that little green leaf poking out between the pieces of fish. Shiso is a wonderful herb that tastes like a cross between basil and mint. Nowadays, unfortunately, in sushi it's often represented by a plastic copy, but the good news is that the real herb has made great inroads in the American kitchen. My shiso oil recipe will enable you to bottle its great flavor.

Makes approximately 3 cups

• 3 cups packed shiso leaves, stemmed, washed and spun dry (you can substitute basil or Thai basil)
• 1/2 cup packed spinach leaves
• 1 tablespoon sugar
• 1 tablespoon minced ginger
• 2 cups grapeseed oil
• Kosher salt and freshly ground black pepper

Prepare an ice bath with strainer. Bring 4 quarts of water to a boil, then salt the water until it tastes like sea water. Add shiso and spinach and blanch for 2 minutes until soft but still very green. Immediately transfer shiso and spinach to an ice bath and chill. Squeeze out all excess water and transfer to a blender. Add sugar and ginger and blend on high speed, adding the oil in a steady stream. Season with kosher salt and freshly ground black pepper and check for flavor. Purée should be green and smooth. When room temperature, store in an airtight jar.

>>Use this Master Recipe in Tuna Tartar with Shiso Oil and Nori Chips by guest Chef Pino Maffeo.

>>This recipe appears in Episode #313.

>> For additional recipes and more, visit www.ming.com