Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, kaki (persimmon) yokan. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Remove tops of persimmons and scoop out the pulp into a bowl. Heat water to a boil and add kanten. Persimmon (Kaki) Yokan Posted in Uncategorized by kimikos Persimmons are the edible fruit they are sweet, and slightly tangy with a soft to occasionally fibrous texture. I remember when I was a little girl in Japan, I climbed up to a persimmon's tree and grab some fruits and they are so fresh, sweet and delicious.
Kaki (Persimmon) Yokan is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Kaki (Persimmon) Yokan is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kaki (Persimmon) Yokan:
- Prepare Ingredients
- Get 2 1/2 grams kanten
- Prepare 300 grams koshi-an
- Prepare 3 very ripe persimmons
- Take 4 tbsp brown rice syrup
- Prepare 100 ml water
- Take 300 grams sugar
- Make ready Equipment
- Prepare 1 nonstick pot or pan
- Make ready 1 a small mold or flat container
- Prepare 1 funnel (optional)
- Get 1 toothpick or skewer
There are two kinds of persimmons: one is sweet, and the other is sour, which is usually used to make dried persimmons. The sweet one can be eaten fresh and can also used as an ingredient for making desserts like jelly, Yokan, and more. kaki wakaba 柿若葉 young leaves of the persimmon Among all the wakaba, the young leaves, the ones of the persimmon tree are especially bright and delightful. When the proportion of water content is higher, the jelly is called Mizu Yokan (水ようかん), as mizu means "water" in Japanese. Because it doesn't taste as heavy as Neri Yokan, chilled Mizu Yokan is often enjoyed during the summer.
Instructions to make Kaki (Persimmon) Yokan:
- Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
- Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
- Add sugar to dissolve.
- Add koshi-an and brown rice syrup. Simmer on high. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring.
- Turn off heat and add persimmon pulp. Stir well to combine.
- Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
- Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
- You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!
When the proportion of water content is higher, the jelly is called Mizu Yokan (水ようかん), as mizu means "water" in Japanese. Because it doesn't taste as heavy as Neri Yokan, chilled Mizu Yokan is often enjoyed during the summer. They are known as Japanese Persimmon in English. The Kaki is native to Japan. Mizu Yokan is a traditional Japanese dessert, or wagashi, as it is known in Japanese cuisine.
So that is going to wrap it up with this special food kaki (persimmon) yokan recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
