Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kaki (persimmon) yokan. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Kaki (Persimmon) Yokan is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Kaki (Persimmon) Yokan is something that I have loved my whole life. They are nice and they look wonderful.
Remove tops of persimmons and scoop out the pulp into a bowl. Heat water to a boil and add kanten. Persimmon (Kaki) Yokan Posted in Uncategorized by kimikos Persimmons are the edible fruit they are sweet, and slightly tangy with a soft to occasionally fibrous texture. I remember when I was a little girl in Japan, I climbed up to a persimmon's tree and grab some fruits and they are so fresh, sweet and delicious.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Kaki (Persimmon) Yokan:
- Get Ingredients
- Get 2 1/2 grams kanten
- Make ready 300 grams koshi-an
- Take 3 very ripe persimmons
- Make ready 4 tbsp brown rice syrup
- Make ready 100 ml water
- Prepare 300 grams sugar
- Get Equipment
- Get 1 nonstick pot or pan
- Make ready 1 a small mold or flat container
- Get 1 funnel (optional)
- Make ready 1 toothpick or skewer
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. Persimmons (柿) 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.
Steps to make Kaki (Persimmon) Yokan:
- Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
- Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
- Add sugar to dissolve.
- 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.
- Turn off heat and add persimmon pulp. Stir well to combine.
- Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
- Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
- You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!
Persimmons (柿) 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. The sweet one can be eaten fresh and can also used as an ingredient for making desserts like jelly, Yokan, and more. kaki wakaba 柿若葉 young leaves of the persimmon Among all the wakaba, the young leaves, the ones of the persimmon tree are especially bright and delightful. They are known as Japanese Persimmon in English. The Kaki is native to Japan.
So that’s going to wrap this up for this exceptional food kaki (persimmon) yokan recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
