Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce
Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sweet potato and persimmon with lemon juice, sugar, and soy sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook sweet potato and persimmon with lemon juice, sugar, and soy sauce using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce:
  1. Take 1 Sweet potato
  2. Get 1 Persimmon
  3. Get 1 tsp Lemon juice
  4. Make ready 20 grams Walnuts
  5. Prepare 1 tbsp ● Soy sauce
  6. Take 2 tbsp ● Sugar
  7. Take 1 tbsp ● Mirin
  8. Make ready 1 tsp ● Katakuriko
  9. Prepare 1 pinch ● Salt
  10. Get 3 tbsp ● Water
  11. Take 1 tbsp Lemon juice
Instructions to make Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce:
  1. Cut the sweet potato into 1 cm-wide pieces, and after washing the pieces, either boil or microwave them at 500-600W until they are soft.
  2. Slice the persimmon into 1 cm thick pieces and sprinkle with 1 teaspoon lemon juice. Roast the walnuts in frying pan.
  3. Add the ingredients mark with a ●, and mix evenly, then heat over a flame, and add sweet potato. Simmer on a medium flame while stirring.
  4. After about a minute, when the sauce is evenly distributed, add the walnuts and persimmon and toss. Remove from the heat and add 1 tablespoon of lemon juice.
  5. Transfer to a plate and serve. This time, I arranged the sweet potatoes in the center of the plate and ringed them with persimmon.

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