Hi, I am Clara. Today, we’re going to make a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae Recipe
A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
- Get 1 bunch Chrysanthemum greens
- Make ready 1/2 block Tofu
- Get 1/4 Persimmon
- Get 2 cm Konnyaku
- Make ready 2 cm Carrot
- Prepare 1 tbsp ◎ Ground sesame seeds
- Make ready 1/2 tbsp ◎ Soy sauce
- Make ready 1 tbsp ◎ Sugar
Steps to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
- These are the chrysanthemum greens I harvested from my garden. Parboil, then cut. Chop the persimmon into bite-sized pieces.
- Cook the tofu in the microwave, drain the excess water, then mash.
- Cut the konnyaku and carrots into thick sticks, then boil in sugar, soy sauce, and dashi (not listed) to lightly season.
- Add the tofu from Step 2, the combined seasonings (the ◎ ingredients), the konnyaku and carrots from Step 3, the chrysanthemum leaves, and the persimmon, then toss everything together.
- It’s ready to serve.
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