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Ten Minutes to Serving Perfect A Japanese Cuisine Standard – Chrysanthemum Leaves and Persimmon Shira-ae

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A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae

We hope you got insight from reading it, now let’s go back to a japanese cuisine standard – chrysanthemum leaves and persimmon shira-ae recipe. To cook a japanese cuisine standard – chrysanthemum leaves and persimmon shira-ae you only need 8 ingredients and 5 steps. Here is how you achieve it.

Below are the ingridients that are required to cook a remarkably good A Japanese Cuisine Standard – Chrysanthemum Leaves and Persimmon Shira-ae:

  1. Prepare 1 bunch of Chrysanthemum greens.
  2. Prepare 1/2 block of Tofu.
  3. Use 1/4 of Persimmon.
  4. Prepare 2 cm of Konnyaku.
  5. Use 2 cm of Carrot.
  6. Use 1 tbsp of ◎ Ground sesame seeds.
  7. Prepare 1/2 tbsp of ◎ Soy sauce.
  8. You need 1 tbsp of ◎ Sugar.

Done with the ingridients? Below are the instructions on producing A Japanese Cuisine Standard – Chrysanthemum Leaves and Persimmon Shira-ae:

  1. These are the chrysanthemum greens I harvested from my garden. Parboil, then cut. Chop the persimmon into bite-sized pieces..
  2. Cook the tofu in the microwave, drain the excess water, then mash..
  3. Cut the konnyaku and carrots into thick sticks, then boil in sugar, soy sauce, and dashi (not listed) to lightly season..
  4. Add the tofu from Step 2, the combined seasonings (the ◎ ingredients), the konnyaku and carrots from Step 3, the chrysanthemum leaves, and the persimmon, then toss everything together..
  5. It's ready to serve..

Chrysanthemum Leaves – Japanese food glossary in Dec. Learn about the seasonality of Japanese ingredients. Savor Japan Chrysanthemum leaves are steamed or boiled and used as greens, especially in Chinese cuisine. The flowers may be added to dishes such as mixian in broth, or thick snakemeat soup (蛇羹) to enhance the aroma. Japanese cuisine sashimi uses small chrysanthemums as garnish.

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