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!
INGREDIENTS: For 5~6 people
-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
-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.
RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento