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A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae

A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae

This goes great with anything! Beer, wine, sake, white rice, etc.

Ingredients: About 3 servings

Chrysanthemum greens
1 bunch
Tofu
1/2 block
Persimmon
1/4
Konnyaku
2 cm
Carrot
2 cm
◎ Ground sesame seeds
1 tablespoon
◎ Soy sauce
1/2 tablespoon
◎ Sugar
1 tablespoon

Steps

1. These are the chrysanthemum greens I harvested from my garden. Parboil, then cut. Chop the persimmon into bite-sized pieces.
2. Cook the tofu in the microwave, drain the excess water, then mash.
3. Cut the konnyaku and carrots into thick sticks, then boil in sugar, soy sauce, and dashi (not listed) to lightly season.
4. Add the tofu from Step 2, the combined seasonings (the ◎ ingredients), the konnyaku and carrots from Step 3, the chrysanthemum leaves, and the persimmon, then toss everything together.
5. It's ready to serve.

Story Behind this Recipe

I came up with this recipe since I had a lot of persimmons and garland chrysanthemums (chrysanthemum leaves). Forgive me for posting such a basic recipe.