Spicy Shiso Kimuchi

• 1/2 cup soy sauce
• 4 teaspoons mirin
• 2/3 cup water
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 2 tablespoons sesame seeds
• 1 tablespoon shichimi togarashi (seven spice powder)
• shiso leaves (about 2 dozen)
• thinly sliced peppers to taste (I used 2 serrano peppers)

1. In a small saucepan bring the soy sauce, mirin, water, and garlic to a boil. Boil briefly, just long enough to take the edge off of the garlic.
2. Remove the pan from the heat, mix in the sesame oil, sesame seeds, shichimi togarashi, and sliced peppers. Let it cool.
3. Place shiso leaves in a container, add the soy sauce mixture, cover, and refrigerate. (For at least 1 hour, preferably overnight.)
4. Grab your chopsticks, pluck out a leaf and enjoy. Or eat them with a bowl of rice, or put them on sandwiches (I like them on cream cheese toast).

soy sauce, mirin, water, garlic, sesame oil, sesame seeds, shichimi togarashi, shiso leaves, peppers

Taken from food52.com/recipes/23018-spicy-shiso-kimuchi (may not work)