Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, the taste of autumn–persimmon and shimeji mushroom shira-ae. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is something that I have loved my whole life. They are nice and they look fantastic.
Great recipe for The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae. This dish often appears at upscale Japanese restaurants (ryotei), but since I don't have much opportunity to go to one, I made my own shira-ae with persimmon. The key to this recipe is to pre-season the shimeji. Looking for the perfect The Taste of Autumn-Persimmon and Shimeji Mushroom Shira-ae recipe? look no further!
To begin with this particular recipe, we must prepare a few ingredients. You can cook the taste of autumn–persimmon and shimeji mushroom shira-ae using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:
- Get 1/2 Persimmon
- Take 1 pack Shimeji mushrooms
- Prepare 1 tbsp ●Sake
- Get 1 tbsp ●Soy sauce
- Take 1/3 bunch Spinach
- Get 1 block Firm tofu
- Get 2 and 1/2 tablespoons ○Sugar
- Prepare 3 and 1/3 tablespoons ○Sesame paste (or ground sesame seeds)
- Prepare 1 pinch ○Salt
This is a dish which is sold in high end Japanese restaurants in the Autumn months, however, it is quite easy to make at home. Healthy and hearty, great with a main dish of fish or meat. Kobumaki is Japanese rolled Konbu (sea kelp; also spelled "Kombu") cooked in a sweet and salty sauce. It is a part of Osechi Ryori, the Japanese traditional new year feast.
Steps to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:
- Peel the persimmon, slice into 7-8 mm wedges. Chop off the stem end of the shimeji, cut into bite-sized pieces, then sauté in sake and soy sauce. Parboil the spinach, drain excess water, then cut into 2 cm lengths.
- Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency.
- Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.
Kobumaki is Japanese rolled Konbu (sea kelp; also spelled "Kombu") cooked in a sweet and salty sauce. It is a part of Osechi Ryori, the Japanese traditional new year feast. There are a lot of kinds of Osechi dishes, but Kobumaki is one of the most traditional and important dishes, and it is almost always included in it. Tofu in Shira-ae is seasoned with sesame and soy sauce flavor, and it is a great side dish. Vegetable used in Shira-ae is usually sliced carrots, spinach, Konnyaku (a firm jelly-like food made from konnyaku potatoes), green beans, and sometimes persimmons.
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