The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae

Name: The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 Persimmon; 1 pack Shimeji mushrooms; 1 tbsp ●Sake; 1 tbsp ●Soy sauce; 1/3 bunch Spinach; 1 block Firm tofu; 2 and 1/2 tablespoons ○Sugar; 3 and 1/3 tablespoons ○Sesame paste (or ground sesame seeds); 1 pinch ○Salt

cookpad.japan @cookpad_jp

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.

The key to this recipe is to pre-season the shimeji mushrooms.
For optimal results, I recommend mashing the tofu with a mortar and pestle. (Since I don't have a mortar and pestle, I just mashed it finely.)
If you prefer more sweetness, add extra persimmon. You can also substitute chrysanthemum leaves for spinach. For 4 servings. Recipe by Shetlander

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

4 servings

1/2Persimmon
1pack Shimeji mushrooms
1 tbsp●Sake
1 tbsp●Soy sauce
1/3 bunchSpinach
1 blockFirm tofu
2and 1/2 tablespoons ○Sugar
3and 1/3 tablespoons ○Sesame paste (or ground sesame seeds)
1 pinch○Salt

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Steps

1

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.
2

Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency.
3

Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.