Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce
Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sweet potato and persimmon with lemon juice, sugar, and soy sauce. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first 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 it.

The ingredients needed to make Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce:
  1. Get 1 Sweet potato
  2. Get 1 Persimmon
  3. Prepare 1 tsp Lemon juice
  4. Take 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. Prepare 1 pinch ● Salt
  10. Take 3 tbsp ● Water
  11. Make ready 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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