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  • Vegan Japanese Cuisine: Persimmon Salad

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    Vegan Japanese Cuisine: Persimmon Salad
    Prep: 5~ min Cook: 5~ min Servings: 5
    by Robert-Gilles Martineau
    133 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

    1. -Cut the daikon into 3 cm long matchsticks and then chop finely. Let rest in water and salt for a while.
    2. -Cut the cucumber into 3 cm long sticks and chop finely. Drop them into the slated water containing the daikon.
    3. -Cut the persimmon into sticks a bit thicker than the above.
    4. -Pour the seasoning ingredients into a separate bowl and mix well.
    5. -Take daikon and cucumber out of water. Drain well. Drop them with the persimmon sticks into the sauce.
    6. -Mix and serve as shown in above picture.

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