Persimmon and Sweet Potato "Shiraae"
Combine sweet potato with persimmon, which contains strong sweetness, to make a colorful "shiraae" (tofu and vegetables in sesame sauce). Make sure to choose the sweet potato with vivid skin color since this recipe uses the sweet potato with skin.
PREPARATION
- Peel persimmon, remove pits, and dice into 1cm cubes. Chop the sweet potato into 1 cm dice with skin attached, and boil until softens. Drain and cool.
- Put sesame seeds in A in a mortar, and grind until powdered. Combine the remaining ingredients of A in the mortar.
- Add the drained tofu to the mortar, crush, and mix well. Combine and dress STEP1.
| Servings | 2 servings |
|---|---|
| Cooking Time | 20 |
| Calories (1 serving) | 169 Calories |
| Sodium (1 serving) | 0.3 g |
| Author | TADASUKE TOMITA |
Ingredients
1/2 pcs (approx. 100g) Persimmon
100g Sweet potato
1/2 block (approx. 150g) Firm tofu
Ａ
1/2 tablespoon Roasted white sesame seeds
1 teaspoon Sugar
1/2 teaspoon REGULAR SOY SAUCE
a pinch Salt
PREPARATION
- Peel persimmon, remove pits, and dice into 1cm cubes. Chop the sweet potato into 1 cm dice with skin attached, and boil until softens. Drain and cool.
- Put sesame seeds in A in a mortar, and grind until powdered. Combine the remaining ingredients of A in the mortar.
- Add the drained tofu to the mortar, crush, and mix well. Combine and dress STEP1.
