How to Make Any-night-of-the-week Persimmon and Walnut Shira-ae Mashed Tofu
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Speedy Persimmon and Walnut Shira-ae Mashed Tofu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Persimmon and Walnut Shira-ae Mashed Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Persimmon and Walnut Shira-ae Mashed Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Persimmon and Walnut Shira-ae Mashed Tofu is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can have Persimmon and Walnut Shira-ae Mashed Tofu using 6 ingredients and 7 steps. Here is how you cook it.
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. Recipe by Sabumochi.
Ingredients and spices that need to be Prepare to make Persimmon and Walnut Shira-ae Mashed Tofu:
- 1 Persimmon
- 5 or 6 Walnuts (or peanuts)
- 1/4 Firm tofu (75 grams)
- 2 tsp ☆White sesame paste
- 1 tsp each ☆Sugar, mirin, miso
- 1 dash ☆Salt
Instructions to make Persimmon and Walnut Shira-ae Mashed Tofu
- 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.
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