Recipe of Perfect A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae
Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Ultimate A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first prepare a few ingredients. You can have A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae using 8 ingredients and 5 steps. Here is how you cook that.
I came up with this recipe since I had a lot of persimmons and garland chrysanthemums (chrysanthemum leaves). Forgive me for posting such a basic recipe.
The sweetness of the persimmons is delightful.
Ground roasted sesame seeds gives this dish an even stronger touch of aroma.
The bold flavors makes this a perfect side dish with drinks. For about 3 servings. Recipe by uronn
Ingredients and spices that need to be Get to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
- 1 bunch Chrysanthemum greens
- 1/2 block Tofu
- 1/4 Persimmon
- 2 cm Konnyaku
- 2 cm Carrot
- 1 tbsp ◎ Ground sesame seeds
- 1/2 tbsp ◎ Soy sauce
- 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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