Recipe of Super Quick Homemade The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae
date: 2020-06-16T07:06:28.202Z
image: https://img-global.cpcdn.com/recipes/4878099438108672/751x532cq70/the-taste-of-autumn-persimmon-and-shimeji-mushroom-shira-ae-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/4878099438108672/751x532cq70/the-taste-of-autumn-persimmon-and-shimeji-mushroom-shira-ae-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/4878099438108672/751x532cq70/the-taste-of-autumn-persimmon-and-shimeji-mushroom-shira-ae-recipe-main-photo.jpg
author: Marcus Kennedy
ratingvalue: 5
reviewcount: 5958
recipeingredient:
- "1/2 Persimmon" - "1 pack Shimeji mushrooms" - "1 tbsp Sake" - "1 tbsp Soy sauce" - "1/3 bunch Spinach" - "1 block Firm tofu" - "2 and 12 tablespoons Sugar" - "3 and 13 tablespoons Sesame paste or ground sesame seeds" - "1 pinch Salt"
recipeinstructions:
- "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." - "Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency." - "Add persimmon, shimeji mushrooms, and spinach, toss together, then serve."
categories:
- Recipe
tags:
- the - taste - of
katakunci: the taste of
nutrition: 123 calories
recipecuisine: American
preptime: "PT36M"
cooktime: "PT45M"
recipeyield: "4"
recipecategory: Dinner
---
Great recipe for The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae. 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. The key to this recipe is to pre-season the shimeji. The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae instructions.
The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae is something which I've loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have the taste of autumn--persimmon and shimeji mushroom shira-ae using 9 ingredients and 3 steps. Here is how you can achieve that.
##### The ingredients needed to make The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae:
1. Make ready 1/2 Persimmon 1. Take 1 pack Shimeji mushrooms 1. Prepare 1 tbsp ●Sake 1. Make ready 1 tbsp ●Soy sauce 1. Take 1/3 bunch Spinach 1. Get 1 block Firm tofu 1. Prepare 2 and 1/2 tablespoons ○Sugar 1. Take 3 and 1/3 tablespoons ○Sesame paste (or ground sesame seeds) 1. Get 1 pinch ○Salt
This combination of ingredients go together wonderfully. This is a dish which is sold in high end Japanese restaurants in the Autumn months, however, it is quite easy to make at home. Healthy and hearty, great with a main dish of fish or meat. Flavor and Taste of Shimeji Mushrooms Known for its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw.
##### Instructions to make The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae:
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. 1. Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency. 1. Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.
Healthy and hearty, great with a main dish of fish or meat. Flavor and Taste of Shimeji Mushrooms Known for its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw. When cooked, they develop a mild nutty flavor with a lightly sweet taste. The texture is wonderfully tender yet chewy at the same time. shimeji mushrooms, beef tenderloin, light soy sauce, Oyster sauce, Salt and pepper, garlic (minced) ChrisBub. They also contain many of the B vitamins, Potassium, Zinc, and Copper.
So that's going to wrap it up with this exceptional food the taste of autumn--persimmon and shimeji mushroom shira-ae recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/4878099438108672/751x532cq70/the-taste-of-autumn-persimmon-and-shimeji-mushroom-shira-ae-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/4878099438108672/751x532cq70/the-taste-of-autumn-persimmon-and-shimeji-mushroom-shira-ae-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/4878099438108672/751x532cq70/the-taste-of-autumn-persimmon-and-shimeji-mushroom-shira-ae-recipe-main-photo.jpg
author: Marcus Kennedy
ratingvalue: 5
reviewcount: 5958
recipeingredient:
- "1/2 Persimmon" - "1 pack Shimeji mushrooms" - "1 tbsp Sake" - "1 tbsp Soy sauce" - "1/3 bunch Spinach" - "1 block Firm tofu" - "2 and 12 tablespoons Sugar" - "3 and 13 tablespoons Sesame paste or ground sesame seeds" - "1 pinch Salt"
recipeinstructions:
- "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." - "Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency." - "Add persimmon, shimeji mushrooms, and spinach, toss together, then serve."
categories:
- Recipe
tags:
- the - taste - of
katakunci: the taste of
nutrition: 123 calories
recipecuisine: American
preptime: "PT36M"
cooktime: "PT45M"
recipeyield: "4"
recipecategory: Dinner
---
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, the taste of autumn--persimmon and shimeji mushroom shira-ae. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae. 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. The key to this recipe is to pre-season the shimeji. The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae instructions.
The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae is one of the most well liked of current trending foods on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae is something which I've loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have the taste of autumn--persimmon and shimeji mushroom shira-ae using 9 ingredients and 3 steps. Here is how you can achieve that.
##### The ingredients needed to make The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae:
1. Make ready 1/2 Persimmon 1. Take 1 pack Shimeji mushrooms 1. Prepare 1 tbsp ●Sake 1. Make ready 1 tbsp ●Soy sauce 1. Take 1/3 bunch Spinach 1. Get 1 block Firm tofu 1. Prepare 2 and 1/2 tablespoons ○Sugar 1. Take 3 and 1/3 tablespoons ○Sesame paste (or ground sesame seeds) 1. Get 1 pinch ○Salt
This combination of ingredients go together wonderfully. This is a dish which is sold in high end Japanese restaurants in the Autumn months, however, it is quite easy to make at home. Healthy and hearty, great with a main dish of fish or meat. Flavor and Taste of Shimeji Mushrooms Known for its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw.
##### Instructions to make The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae:
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. 1. Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency. 1. Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.
Healthy and hearty, great with a main dish of fish or meat. Flavor and Taste of Shimeji Mushrooms Known for its delicate flavor and toothsome texture, shimeji mushrooms should be eaten cooked and not raw. When cooked, they develop a mild nutty flavor with a lightly sweet taste. The texture is wonderfully tender yet chewy at the same time. shimeji mushrooms, beef tenderloin, light soy sauce, Oyster sauce, Salt and pepper, garlic (minced) ChrisBub. They also contain many of the B vitamins, Potassium, Zinc, and Copper.
So that's going to wrap it up with this exceptional food the taste of autumn--persimmon and shimeji mushroom shira-ae recipe. Thank you very much for reading. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
