This is a Japanese-style side dish using seasonal persimmons. The sweetness of the persimmons and the gentle bitterness of the walnuts are combined with a fragrant sesame sauce. The ingredient ratios and method are relatively simple and easy to follow.
Ingredients: 2 to 3 servings/depending on the size of the persimmon
Wrap tofu in paper towels, microwave for 1-2 minutes (no need for plastic wrap, at 500 W) in a heatproof container, and drain. You could speed up the draining process by putting a weight (a small plate or the like) on top of the tofu.
Lightly roast the walnuts in a frying pan and finely chop. Although it's not written on the ingredients list, you could use cashew nuts as well.
Chill the tofu from Step 1 and combine with the ☆ ingredients to make the shira-ae sauce.
If using a persimmon as a container, slice off the top, and hollow the inside with a teaspoon.
Combine the persimmon and walnuts with the shira-ae sauce.
Transfer to a plate and it's done. In the photo, I added leftover daikon sprouts.
I used a hollowed persimmon on the profile photo, but with one persimmon, you can make about 3 servings in a small bowl (10 cm x 10 cm). This depends on how much you drain the tofu.
Story Behind this Recipe
My aunt on my mother's side lives in Yamagata prefecture and she sends me persimmons every fall. I recreated my mother's recipe, which was a staple at my parents' household. My mother usually combined julienned persimmon with peanuts, but I like the astringency of walnuts, so I used them. It's also good with peanuts.
I suggest you use persimmons that aren't astringent and are seedless. If using the seedless variety, peel the skin and julienne for ease. If you use a ripened persimmon, its softness may be difficult to cut but it'll be sweet and be delicious for this. Adjust the soy sauce and salt depending on the saltiness of the miso (sweet miso, salty miso with dashi, etc). If you prefer a concentrated flavor, drain the tofu very well. Check Step 7.