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 is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sweet potato and persimmon with lemon juice, sugar, and soy sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. 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 that.

The ingredients needed to make Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce:
  1. Get 1 Sweet potato
  2. Take 1 Persimmon
  3. Make ready 1 tsp Lemon juice
  4. Get 20 grams Walnuts
  5. Prepare 1 tbsp ● Soy sauce
  6. Prepare 2 tbsp ● Sugar
  7. Make ready 1 tbsp ● Mirin
  8. Get 1 tsp ● Katakuriko
  9. Make ready 1 pinch ● Salt
  10. Get 3 tbsp ● Water
  11. Take 1 tbsp Lemon juice
Steps 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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