Restaurant-Style Persimmon Shira-ae
Restaurant-Style Persimmon Shira-ae

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, restaurant-style persimmon shira-ae. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Restaurant-Style Persimmon Shira-ae. I love persimmon shira-ae served at upscale Japanese restaurants, and I tried recreating the taste at home with crunchy walnuts. Drain the tofu well before use. This is true for all types of shira-ae, but the longer this sits, the more water.

Restaurant-Style Persimmon Shira-ae is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Restaurant-Style Persimmon Shira-ae is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook restaurant-style persimmon shira-ae using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Restaurant-Style Persimmon Shira-ae:
  1. Make ready 400 grams Firm tofu (before draining)
  2. Take 40 grams Carrot
  3. Prepare 1 bunch Chrysanthemum greens (or spinach or green beans)
  4. Take 15 grams Walnuts
  5. Make ready 1 Persimmon
  6. Get 1 1/2 tbsp ☆Miso
  7. Make ready 1 tbsp ☆Sugar
  8. Get 2 tbsp ☆Ground sesame seeds
Instructions to make Restaurant-Style Persimmon Shira-ae:
  1. Drain the tofu well. Shave the carrot into slivers and blanch. Boil the spinach and cut into 3 cm.
  2. Roast the walnuts in a preheated oven set to 340F/170℃ for 20 minutes and roughly chop.
  3. Peel the persimmon and dice (you could use the persimmon as a container; in that case don't peel and hollow out with a spoon).
  4. In a bowl, combine the carrots, chrysanthemum greens, tofu, and mash with your hands. Flavor with ☆ ingredients. I used green beans in the photo.
  5. In the end, add the persimmons and roasted walnuts and it's done.

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