Persimmon and Walnut Shira-ae Mashed Tofu
Persimmon and Walnut Shira-ae Mashed Tofu

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, persimmon and walnut shira-ae mashed tofu. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Persimmon and Walnut Shira-ae Mashed Tofu. My aunt on my mother's side lives in Yamagata prefecture and she sends me persimmons every fall. I recreated my mother's recipe, which was a staple at my parents' household. My mother usually combined julienned persimmon with peanuts,.

Persimmon and Walnut Shira-ae Mashed Tofu is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Persimmon and Walnut Shira-ae Mashed Tofu is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have persimmon and walnut shira-ae mashed tofu using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Persimmon and Walnut Shira-ae Mashed Tofu:
  1. Make ready 1 Persimmon
  2. Make ready 5 or 6 Walnuts (or peanuts)
  3. Make ready 1/4 Firm tofu (75 grams)
  4. Prepare 2 tsp ☆White sesame paste
  5. Make ready 1 tsp each ☆Sugar, mirin, miso
  6. Make ready 1 dash ☆Salt

So all you need to do is quickly whip it up. One persimmon peeled and cut into bite sized pieces (below left). One can of smoked oysters in olive oil. I recreated my mother's recipe, which was a staple at my parents' household.

Steps to make Persimmon and Walnut Shira-ae Mashed Tofu:
  1. Wrap tofu in paper towels, microwave for 1-2 minutes (no need for plastic wrap, at 500 W) in a heatproof container, and drain. You could speed up the draining process by putting a weight (a small plate or the like) on top of the tofu.
  2. Lightly roast the walnuts in a frying pan and finely chop. Although it's not written on the ingredients list, you could use cashew nuts as well.
  3. Chill the tofu from Step 1 and combine with the ☆ ingredients to make the shira-ae sauce.
  4. If using a persimmon as a container, slice off the top, and hollow the inside with a teaspoon.
  5. Combine the persimmon and walnuts with the shira-ae sauce.
  6. Transfer to a plate and it's done. In the photo, I added leftover daikon sprouts.
  7. I used a hollowed persimmon on the profile photo, but with one persimmon, you can make about 3 servings in a small bowl (10 cm x 10 cm). This depends on how much you drain the tofu.

One can of smoked oysters in olive oil. I recreated my mother's recipe, which was a staple at my parents' household. My mother usually combined julienned persimmon with peanuts, but I like the astringency of walnuts, so I used them. New small containers and Walnut "shira-ae" tofu 新しい珍味入れとクルミの白和え Every time we visit Japan,. Cantaloupe and walnut: Since I did not have a persimmon, I cut up a cantaloupe melon in to small cubes (amount arbitrary) and coarsely chopped roasted walnuts.

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