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1
Heat the sesame oil in a small frying pan over medium heat until shimmering.
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2
Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
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3
Scrape the oil and the garlic into a blender.
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4
Add the olive oil, lime juice, mirin, soy sauce, miso, anchovy, and sugar and blend until smooth.
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5
Remove to a small bowl, add the sesame seeds, chile, and togarashi, and stir to combine; set aside.
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6
Place the persimmons, tomatoes, and onion in a large, nonreactive bowl, add 1/2 cup of the dressing, and toss gently to coat; set aside.
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7
Meanwhile, fry the rice flakes.
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8
Heat the vegetable oil in a large frying pan over medium-high heat until a rice flake dropped into it puffs immediately, about 8 minutes.
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9
Meanwhile, line a large plate with paper towels and set aside.
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10
When the oil is ready, add the rice flakes and fry, stirring until puffed and crisp, about 15 seconds.
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11
Using a slotted spoon, remove to the paper-towel-lined plate, season with salt, and set aside.
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12
Transfer the marinated persimmon mixture to a serving platter.
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13
Place the frisee, watercress, basil, and cilantro in the bowl the persimmon mixture was in, drizzle with a few tablespoons of the remaining dressing, season with salt, and toss to combine.
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14
Taste and add more dressing or salt as needed.
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15
Mound the frisee mixture over the persimmons, garnish with the puffed rice, and serve immediately.
