Restaurant-Style Persimmon Shira-ae

1. 1

   Drain the tofu well.

2. 2

   Shave the carrot into slivers and blanch.

3. 3

   Boil the spinach and cut into 3 cm.

4. 4

   Roast the walnuts in a preheated oven set to 340F/170C for 20 minutes and roughly chop.

5. 5

   Peel the persimmon and dice (you could use the persimmon as a container; in that case don't peel and hollow out with a spoon).

6. 6

   In a bowl, combine the carrots, chrysanthemum greens, tofu, and mash with your hands.

7. 7

   Flavor with ingredients.

8. 8

   I used green beans in the photo.

9. 9

   In the end, add the persimmons and roasted walnuts and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.