Persimmon and Walnut Shira-ae Mashed Tofu
Persimmon and Walnut Shira-ae Mashed Tofu

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, persimmon and walnut shira-ae mashed tofu. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Persimmon and Walnut Shira-ae Mashed Tofu. My aunt on my mother's side lives in Yamagata prefecture and she sends me persimmons every fall. I recreated my mother's recipe, which was a staple at my parents' household. My mother usually combined julienned persimmon with peanuts,.

Persimmon and Walnut Shira-ae Mashed Tofu is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Persimmon and Walnut Shira-ae Mashed Tofu is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have persimmon and walnut shira-ae mashed tofu using 6 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Persimmon and Walnut Shira-ae Mashed Tofu:
  1. Get 1 Persimmon
  2. Prepare 5 or 6 Walnuts (or peanuts)
  3. Take 1/4 Firm tofu (75 grams)
  4. Prepare 2 tsp ☆White sesame paste
  5. Prepare 1 tsp each ☆Sugar, mirin, miso
  6. Get 1 dash ☆Salt

I recreated my mother's recipe, which was a staple at my parents' household. My mother usually combined julienned persimmon with peanuts, but I like the astringency of walnuts, so I used them. 'Shira-ae' is a type of 'Ae-mono', Japanese style salad, which is mixed with mashed Tofu. The most common 'Shira-ae' is probably Spinach 'Shira-ae', but a variety of Vegetables, Mushrooms and Konnyaku (Konjac) are used for this dish. I used Rockets because I have a lot of them in my veggie garden.

Instructions to make Persimmon and Walnut Shira-ae Mashed Tofu:
  1. Wrap tofu in paper towels, microwave for 1-2 minutes (no need for plastic wrap, at 500 W) in a heatproof container, and drain. You could speed up the draining process by putting a weight (a small plate or the like) on top of the tofu.
  2. Lightly roast the walnuts in a frying pan and finely chop. Although it's not written on the ingredients list, you could use cashew nuts as well.
  3. Chill the tofu from Step 1 and combine with the ☆ ingredients to make the shira-ae sauce.
  4. If using a persimmon as a container, slice off the top, and hollow the inside with a teaspoon.
  5. Combine the persimmon and walnuts with the shira-ae sauce.
  6. Transfer to a plate and it's done. In the photo, I added leftover daikon sprouts.
  7. I used a hollowed persimmon on the profile photo, but with one persimmon, you can make about 3 servings in a small bowl (10 cm x 10 cm). This depends on how much you drain the tofu.

The most common 'Shira-ae' is probably Spinach 'Shira-ae', but a variety of Vegetables, Mushrooms and Konnyaku (Konjac) are used for this dish. I used Rockets because I have a lot of them in my veggie garden. Please use Spinach if you prefer. Others will blend mashed tofu with sweet, pale miso or a spoonful of rich sesame paste. New small containers and Walnut "shira-ae" tofu 新しい珍味入れとクルミの白和え Every time we visit Japan,.

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