Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is something that I have loved my entire life. They are nice and they look wonderful.
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.
To get started with this recipe, we have to prepare a few components. You can cook a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
- Prepare 1 bunch Chrysanthemum greens
- Make ready 1/2 block Tofu
- Get 1/4 Persimmon
- Make ready 2 cm Konnyaku
- Make ready 2 cm Carrot
- Prepare 1 tbsp ◎ Ground sesame seeds
- Make ready 1/2 tbsp ◎ Soy sauce
- Make ready 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 this up with this exceptional food a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
