Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, the taste of autumn–persimmon and shimeji mushroom shira-ae. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is something which I’ve loved my entire life. They are nice and they look wonderful.
Great recipe for The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae. This dish often appears at upscale Japanese restaurants (ryotei), but since I don't have much opportunity to go to one, I made my own shira-ae with persimmon. The key to this recipe is to pre-season the shimeji. Persimmon, Mushroom, Spinach and Tofu Side Dish - Don't knock it until you try it.
To begin with this recipe, we have to prepare a few components. You can have the taste of autumn–persimmon and shimeji mushroom shira-ae using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:
- Make ready 1/2 Persimmon
- Prepare 1 pack Shimeji mushrooms
- Prepare 1 tbsp ●Sake
- Get 1 tbsp ●Soy sauce
- Get 1/3 bunch Spinach
- Take 1 block Firm tofu
- Take 2 and 1/2 tablespoons ○Sugar
- Get 3 and 1/3 tablespoons ○Sesame paste (or ground sesame seeds)
- Prepare 1 pinch ○Salt
It is a part of Osechi Ryori, the Japanese traditional new year feast. Vegetable used in Shira-ae is usually sliced carrots, spinach, Konnyaku (a firm jelly-like food made from konnyaku potatoes), green beans, and sometimes persimmons. Vegetables are cooked and seasoned before mixing with Tofu. It is a very good substitute for hon-shimeji (and often sold as such).
Instructions to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:
- Peel the persimmon, slice into 7-8 mm wedges. Chop off the stem end of the shimeji, cut into bite-sized pieces, then sauté in sake and soy sauce. Parboil the spinach, drain excess water, then cut into 2 cm lengths.
- Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency.
- Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.
Vegetables are cooked and seasoned before mixing with Tofu. It is a very good substitute for hon-shimeji (and often sold as such). Shimeji have pleasant crunchy texture and somewhat nutty taste. They come in either white or brown. Note: Shira ae is a traditional Japanese dish that normally uses a mortar and pestle-type of bowl that has ridges to help in the mixing process.
So that’s going to wrap this up for this exceptional food the taste of autumn–persimmon and shimeji mushroom shira-ae recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
