appetizer
Shiso and Plum Crudo with Sesame Oil
Shiso, with its herbal, almost minty edge, feels like a cure for summer’s cling. Paired with ripe plums—borderline too soft to slice—and a drizzle of sesame oil, this simple crudo is a study in restraint. The salt and acid here aren’t just for seasoning; they’re for structure, turning the fruit from soft to purposeful.
Make sure your plums are juicy and fragrant but not mealy. If they feel too ripe, slice them thinner; thin slices firm up faster when salted. You could swap the shiso for basil or mint, but it won’t be the same. This is a dish about leaning into its sharp contrasts.
Do Ahead
Plums can be sliced and salted up to 1 hour in advance, but assemble only at the last moment—shiso wilts quickly when dressed.
Ingredients
- 2 ripe plums (Preferably red or black varieties for deeper color.)
- 8 fresh shiso leaves (Washed and dried gently.)
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- Flaky sea salt
- 1/2 tsp white sesame seeds (Lightly toasted, optional.)
- Freshly cracked black pepper (A pinch, to finish.)
- 1/4 tsp red pepper flakes
- 1 tsp grated fresh ginger
What Done Looks Like
The plums should glisten and just begin to release their juices after salting, but hold enough structure to pick up without tearing. Over-sitting causes collapse.
Instructions
- 01 Halve the plums along the seam, then pit them gently without crushing the flesh. Slice into thin, half-moon wedges—about 1/8 inch thick.
- 02 Lay the plum slices in a single layer on a large platter or tray, avoiding any overlap. Sprinkle lightly with flaky sea salt and let sit for 3 minutes, enough to draw out a little juice and firm the slices slightly.
- 03 Drizzle the sesame oil evenly over the plums, letting it pool slightly at the edges of each slice.
- 04 Tear the shiso leaves by hand into irregular, bite-sized pieces and scatter them over and in between the plums.
- 05 Add a splash of rice vinegar directly to the platter, using your judgment to avoid overwhelming the delicate fruit.
- 06 Scatter the sesame seeds over the dish, aiming for even distribution without clutter.
- 07 Finish with a pinch of freshly cracked black pepper and one last fleck of flaky salt for texture. Serve immediately while the plums still hold their structure.
If It Goes Sideways
- Plums turn soggy before serving—slice thinner or salt sparingly next time.
- Shiso wilts before assembly—tear and scatter just before dressing.
- Sesame oil overwhelms the plums—start light and add in increments next attempt.
Nutrition (per serving) Estimated
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