Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, the taste of autumn–persimmon and shimeji mushroom shira-ae. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is something which I have loved my whole life.
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. Persimmon, Mushroom, Spinach and Tofu Side Dish - Don't knock it until you try it. This combination of ingredients go together wonderfully.
To begin with this recipe, we have to prepare a few ingredients. You can have the taste of autumn–persimmon and shimeji mushroom shira-ae using 9 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:
- Prepare 1/2 Persimmon
- Prepare 1 pack Shimeji mushrooms
- Get 1 tbsp ●Sake
- Make ready 1 tbsp ●Soy sauce
- Get 1/3 bunch Spinach
- Prepare 1 block Firm tofu
- Take 2 and 1/2 tablespoons ○Sugar
- Prepare 3 and 1/3 tablespoons ○Sesame paste (or ground sesame seeds)
- Make ready 1 pinch ○Salt
They also contain many of the B vitamins, Potassium, Zinc, and Copper. Shimeji (Japanese: シメジ, 占地 or 湿地) is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated.
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.
Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. Place the mushrooms, soy sauce and sugar in the pan. Add pepper to taste; Stir fry for a few minutes until cooked; We actually chanced upon this mushroom at a trade show but have since seen it in a couple of supermarkets.
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