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Vegan Japanese Cuisine: Persimmon Salad
Prep: 5~ min Cook: 5~ min Servings: 5by Robert-Gilles Martineau133 recipes>Persimmons are still found anywhere in Japan and more and more abroad. Sweet they might be but they do provide a great taste when combined in salads with supposedly sour ingredients. Here is a simple appetizer/salad recipe that should tempt everyone! Persimmon salad! Ingredients
- Daikon: 170 g
- Carrot (choose a red Kyoto carrot if available: 40 g
- Cucumber: 120 g
- Squat sun-dried persimmon: 1~2
- Water: 3 cups/600 ml/cc
- Salt: 1 tablespoon (for salted water)
- Japanese sake: 5 tablespoons
- Salt: 1/2 teaspoon
- Light soy sauce: 1~2 teaspoons
- Rice vinegar: 2~3 teaspoons
Directions
- -Cut the daikon into 3 cm long matchsticks and then chop finely. Let rest in water and salt for a while.
- -Cut the cucumber into 3 cm long sticks and chop finely. Drop them into the slated water containing the daikon.
- -Cut the persimmon into sticks a bit thicker than the above.
- -Pour the seasoning ingredients into a separate bowl and mix well.
- -Take daikon and cucumber out of water. Drain well. Drop them with the persimmon sticks into the sauce.
- -Mix and serve as shown in above picture.
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