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

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

The flavors of autumn--a shira-ae dish with persimmon and shimeji mushrooms. The sweetness of the persimmons is delightful. It's simple to make, too!

Ingredients: 4 servings

Persimmon
1/2
Shimeji mushrooms
1 pack
●Sake
1 tablespoon
●Soy sauce
1 tablespoon
Spinach
1/3 bunch
Firm tofu
1 block
○Sugar
2 and 1/2 tablespoons
○Sesame paste (or ground sesame seeds)
3 and 1/3 tablespoons
○Salt
a pinch

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.

Story Behind this Recipe

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.