Drain the tofu well. Shave the carrot into slivers and blanch. Boil the spinach and cut into 3 cm.
Roast the walnuts in a preheated oven set to 340F/170℃ for 20 minutes and roughly chop.
Peel the persimmon and dice (you could use the persimmon as a container; in that case don't peel and hollow out with a spoon).
In a bowl, combine the carrots, chrysanthemum greens, tofu, and mash with your hands. Flavor with ☆ ingredients. I used green beans in the photo.
In the end, add the persimmons and roasted walnuts and it's done.
Story Behind this Recipe
I love persimmon shira-ae served at upscale Japanese restaurants, and I tried recreating the taste at home with crunchy walnuts.
Drain the tofu well before use. This is true for all types of shira-ae, but the longer this sits, the more water it expels and ultimately ends up a soggy mess... Eat this immediately after you've prepared it.