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Рецепт Vegan Japanese Cuisine: Persimmon Salad
by Robert-Gilles Martineau

Vegan Japanese Cuisine: Persimmon Salad

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!

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Подготовка: Япония Japanese
Приготовление: Порций: 5

Wine and Drink Pairings: Japanese sake

Ингредиенты

  • 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

Инструкции

  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.