Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce
cookpad.japan @cookpad_jp
I blended the seasonal vegetables in a refreshing and mild sauce with lemon juice. Packed with vitamins, this combination will also satisfy your beauty needs.
Add the lemon juice after turning off the heat to give the dish a fragrant touch. You can use avocado or other fruit as a substitute for the persimmon. Recipe by miyuki12
Sweet Potato and Persimmon with Lemon Juice, Sugar, and Soy Sauce
I blended the seasonal vegetables in a refreshing and mild sauce with lemon juice. Packed with vitamins, this combination will also satisfy your beauty needs.
Add the lemon juice after turning off the heat to give the dish a fragrant touch. You can use avocado or other fruit as a substitute for the persimmon. Recipe by miyuki12
Cooking Instructions
- 1
Cut the sweet potato into 1 cm-wide pieces, and after washing the pieces, either boil or microwave them at 500-600W until they are soft.
- 2
Slice the persimmon into 1 cm thick pieces and sprinkle with 1 teaspoon lemon juice. Roast the walnuts in frying pan.
- 3
Add the ingredients mark with a ●, and mix evenly, then heat over a flame, and add sweet potato. Simmer on a medium flame while stirring.
- 4
After about a minute, when the sauce is evenly distributed, add the walnuts and persimmon and toss. Remove from the heat and add 1 tablespoon of lemon juice.
- 5
Transfer to a plate and serve. This time, I arranged the sweet potatoes in the center of the plate and ringed them with persimmon.
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