Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, the taste of autumn–persimmon and shimeji mushroom shira-ae. It is one of my favorites. For mine, I will make it a little 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. Japanese Hot Pot Recipe - A Quick & Nutritious Winter Meal.
The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook the taste of autumn–persimmon and shimeji mushroom shira-ae using 9 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:
- Take 1/2 Persimmon
- Make ready 1 pack Shimeji mushrooms
- Make ready 1 tbsp ●Sake
- Prepare 1 tbsp ●Soy sauce
- Prepare 1/3 bunch Spinach
- Make ready 1 block Firm tofu
- Prepare 2 and 1/2 tablespoons ○Sugar
- Get 3 and 1/3 tablespoons ○Sesame paste (or ground sesame seeds)
- Prepare 1 pinch ○Salt
Shimeji is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid. Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. Vegetable used in Shira-ae is usually sliced carrots, spinach, Konnyaku (a firm jelly-like food made from konnyaku potatoes), green beans, and sometimes persimmons. Vegetables are cooked and seasoned before mixing with Tofu.
Steps to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:
- 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.
Vegetable used in Shira-ae is usually sliced carrots, spinach, Konnyaku (a firm jelly-like food made from konnyaku potatoes), green beans, and sometimes persimmons. Vegetables are cooked and seasoned before mixing with Tofu. Shimeji mushrooms Very bitter when raw, shimeji mushrooms are ideal for cooking and develop a firm texture and a nutty, strong umami flavour that's delicious in soups, stews and sauces. Shimeji mushrooms (シメジ) are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite globular caps, there a.
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