Persimmon and Walnut Shira-ae Mashed Tofu

Persimmon and Walnut Shira-ae Mashed Tofu

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

Walnuts (or peanuts)
5-6, depends on your preference
Firm tofu
1/4 (75 g)
☆White sesame paste
2 teaspoons
☆Sugar, mirin, miso
1 teaspoon each
a small amount


1. 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.
2. 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.
3. Chill the tofu from Step 1 and combine with the ☆ ingredients to make the shira-ae sauce.
4. If using a persimmon as a container, slice off the top, and hollow the inside with a teaspoon.
5. Combine the persimmon and walnuts with the shira-ae sauce.
6. Transfer to a plate and it's done. In the photo, I added leftover daikon sprouts.
7. 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.