Ingredients for 4 Servings
Persimmon (柿 / Kahki) 1
String beans (いんげん / Ingen) 6 (about 60 g)
Salt (塩/ Shio) Pinch

Shiroae (白和え / Shiroae) Dressing
Silken tōfu (絹豆腐 / Kinudōfu) 1/2 block (175 g)
Saikyō miso (西京味噌 / Saikyō miso) 40 g
White sesame seeds paste (白ごまペースト / Shiro goma pēhsuto) 20 g
Salt (塩/ Shio) Pinch

How to Make

1. Fill a medium-size pot about halfway full with water and bring this to a boil. Add a pinch of salt. Boil the string beans for about 1 minute, then remove them to a bowl of cold water. Drain off the water. Cut the string beans into about 4 cm lengths. Remove the stem and skin from the persimmon. Cut the persimmon into wedges and then cut the wedges into bite-size pieces.
2. Make the dressing. Add the tofu, miso, sesame paste, and salt to a mortar and then use a pestle to grind all of this into a smooth paste.
3. Arrange the persimmon and string beans on a serving plate and add the dressing.

gluten free class machikoRecipe Developed by Machiko Tateno

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