A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae
A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae. 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.

A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
  1. Take 1 bunch Chrysanthemum greens
  2. Make ready 1/2 block Tofu
  3. Make ready 1/4 Persimmon
  4. Make ready 2 cm Konnyaku
  5. Take 2 cm Carrot
  6. Prepare 1 tbsp ◎ Ground sesame seeds
  7. Make ready 1/2 tbsp ◎ Soy sauce
  8. Make ready 1 tbsp ◎ Sugar

Learn about the seasonality of Japanese ingredients. Savor Japan Chrysanthemum Leaves Goma-ae (胡麻和え) is a side dish made with sweet sesame dressing. This is a pure vegetarian dish and very quick to make. The dressing has the full flavour of sesame with a little bit of sweetness and it goes so well with the slight bitterness of chrysanthemum leaves.

Steps to make A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae:
  1. These are the chrysanthemum greens I harvested from my garden. Parboil, then cut. Chop the persimmon into bite-sized pieces.
  2. Cook the tofu in the microwave, drain the excess water, then mash.
  3. Cut the konnyaku and carrots into thick sticks, then boil in sugar, soy sauce, and dashi (not listed) to lightly season.
  4. 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.
  5. It's ready to serve.

This is a pure vegetarian dish and very quick to make. The dressing has the full flavour of sesame with a little bit of sweetness and it goes so well with the slight bitterness of chrysanthemum leaves. To assemble the salad, in a large bowl, toss together the chrysanthemum greens and daikon. Garnish with the persimmon slices and serve immediately. The leaves are said to have some antiseptic properties, so people in some regions use them to wrap sushi.

So that’s going to wrap this up for this exceptional food a japanese cuisine standard - chrysanthemum leaves and persimmon shira-ae recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!