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!
Avg. 4/51 vote
Prep time:
Japanese
Cook time:
Servings:5
Wine and Drink Pairings:
Japanese sake
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.
Vegan Japanese Cuisine: Persimmon Salad Recipe
Japanese