Kaki (Persimmon) Yokan
Kaki (Persimmon) Yokan

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, kaki (persimmon) yokan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Kaki (Persimmon) Yokan is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Kaki (Persimmon) Yokan is something that I’ve loved my entire life. They are nice and they look fantastic.

Remove tops of persimmons and scoop out the pulp into a bowl. Heat water to a boil and add kanten. FAMILY: Ebenaceae SCIENTIFIC NAME: Diospyros kaki ORIGIN: Asia. It is sometimes grown as a home garden.

To get started with this recipe, we have to first prepare a few ingredients. You can cook kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Kaki (Persimmon) Yokan:
  1. Prepare Ingredients
  2. Prepare 2 1/2 grams kanten
  3. Take 300 grams koshi-an
  4. Make ready 3 very ripe persimmons
  5. Take 4 tbsp brown rice syrup
  6. Take 100 ml water
  7. Get 300 grams sugar
  8. Prepare Equipment
  9. Prepare 1 nonstick pot or pan
  10. Make ready 1 a small mold or flat container
  11. Make ready 1 funnel (optional)
  12. Make ready 1 toothpick or skewer

Diospyros kaki, also known as Oriental or Japanese persimmon, is the most widely grown cultivar. It has two popular varieties: Hachiya (an astringent variety) and Fuyu (a non-astringent variety). A very attractive deciduous tree with spectacular dark-orange autumn foliage. The latin name Diospyros translates as " Food of the gods" which is very appropriate when describing the melting flesh of the persimmon fruit.

Instructions to make Kaki (Persimmon) Yokan:
  1. Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
  2. Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
  3. Add sugar to dissolve.
  4. 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.
  5. Turn off heat and add persimmon pulp. Stir well to combine.
  6. Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
  7. Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
  8. You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!

A very attractive deciduous tree with spectacular dark-orange autumn foliage. The latin name Diospyros translates as " Food of the gods" which is very appropriate when describing the melting flesh of the persimmon fruit. The two fruiting types are made up of astringent and non astringent. A persimmon is an edible fruit (a berry, specifically) that grows on a variety of trees in the genus Diospyros. The most widely cultivated among these is the Diospyros kaki, or the Asian persimmon.

So that is going to wrap this up with this exceptional food kaki (persimmon) yokan recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!