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

Name: A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae
Yield: 3 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

3 servings

1 bunchChrysanthemum greens
1/2 blockTofu
1/4Persimmon
2 cmKonnyaku
2 cmCarrot
1 tbsp◎ Ground sesame seeds
1/2 tbsp◎ Soy sauce
1 tbsp◎ Sugar

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Steps

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.