The Taste of Autumn--Persimmon and Shimeji Mushroom Shira-ae

1. 1

   Peel the persimmon, slice into 7-8 mm wedges.

2. 2

   Chop off the stem end of the shimeji, cut into bite-sized pieces, then saute in sake and soy sauce.

3. 3

   Parboil the spinach, drain excess water, then cut into 2 cm lengths.

4. 4

   Remove excess water by microwaving the tofu, then mash finely.

5. 5

   Add sugar, sesame paste, and salt, and stir to a smooth consistency.

6. 6

   Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.