Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Great recipe for A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae. I came up with this recipe since I had a lot of persimmons and garland chrysanthemums (chrysanthemum leaves). Forgive me for posting such a basic recipe. The sweetness of the persimmons is delightful.
A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
- Get 1 bunch Chrysanthemum greens
- Make ready 1/2 block Tofu
- Take 1/4 Persimmon
- Get 2 cm Konnyaku
- Make ready 2 cm Carrot
- Prepare 1 tbsp ◎ Ground sesame seeds
- Prepare 1/2 tbsp ◎ Soy sauce
- Get 1 tbsp ◎ Sugar
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan, washoku (), lit."Japanese eating" (or kappō ()), is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Our group of three definitely ordered way more than we could finish. If we were smart, we would have pre-ordered our Kaiseki dinner.
Steps to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
- These are the chrysanthemum greens I harvested from my garden. Parboil, then cut. Chop the persimmon into bite-sized pieces.
- Cook the tofu in the microwave, drain the excess water, then mash.
- Cut the konnyaku and carrots into thick sticks, then boil in sugar, soy sauce, and dashi (not listed) to lightly season.
- Add the tofu from Step 2, the combined seasonings (the ◎ ingredients), the konnyaku and carrots from Step 3, the chrysanthemum leaves, and the persimmon, then toss everything together.
- It's ready to serve.
Our group of three definitely ordered way more than we could finish. If we were smart, we would have pre-ordered our Kaiseki dinner. However, we certainly were not disappointed. The lamb dishes were excellent as well. With such amazing service, the four hours we spent eating went like that!
So that’s going to wrap it up for this special food a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
