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

1. 1

   These are the chrysanthemum greens I harvested from my garden.

2. 2

   Parboil, then cut.

3. 3

   Chop the persimmon into bite-sized pieces.

4. 4

   Cook the tofu in the microwave, drain the excess water, then mash.

5. 5

   Cut the konnyaku and carrots into thick sticks, then boil in sugar, soy sauce, and dashi (not listed) to lightly season.

6. 6

   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.

7. 7

   It's ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.