Kaki (Persimmon) Yokan
Kaki (Persimmon) Yokan

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kaki (persimmon) yokan. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kaki (Persimmon) Yokan is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Kaki (Persimmon) Yokan is something which I’ve loved my entire life.

Great recipe for Kaki (Persimmon) Yokan. I like to make delicious Japanese sweets for tea ceremony! This one originally called for shiro an but I like koshi an better. Try it for a delicious fall flavor!

To begin with this recipe, we must prepare a few components. You can have kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kaki (Persimmon) Yokan:
  1. Take Ingredients
  2. Take 2 1/2 grams kanten
  3. Make ready 300 grams koshi-an
  4. Prepare 3 very ripe persimmons
  5. Get 4 tbsp brown rice syrup
  6. Take 100 ml water
  7. Get 300 grams sugar
  8. Take Equipment
  9. Prepare 1 nonstick pot or pan
  10. Make ready 1 a small mold or flat container
  11. Get 1 funnel (optional)
  12. Take 1 toothpick or skewer

See recipes for Caramel ''MIZU-YOKAN''(Smooth and Sweet azuki Bean Jelly / Red Bean Jelly) ★Recipe video★ too. Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright.

Instructions to make Kaki (Persimmon) Yokan:
  1. Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
  2. Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
  3. Add sugar to dissolve.
  4. Add koshi-an and brown rice syrup. Simmer on high. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring.
  5. Turn off heat and add persimmon pulp. Stir well to combine.
  6. Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
  7. Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
  8. You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!

Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright. Persimmon (柿, kaki) is a fruit Japanese people enjoy eating mainly in autumn. There are two kinds of persimmons: one is sweet, and the other is sour, which is usually used to make dried persimmons. Apples (りんご) Kaki no aki 柿の秋 autumn of the persimmon Kaki momiji 柿紅葉 tinged leaves of the persimmon The thick leaves of the persimmon show a special coloring in autumn, children like to pick them up and keep them until they wither..

So that is going to wrap it up with this exceptional food kaki (persimmon) yokan recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!