Ingredients for 4 Servings

Spinach (ほうれん草 / Hōrensō) 100 g
Persimmon (柿 / Kahki) 1/2 (Seedless, slightly firm)

Firm tōfu (木綿豆腐 / Momendōfu) 1/2 block
Miso (味噌 / Miso) 1 1/2 tbsp
Amazake (甘酒 / Amazake) 3 tbsp
Ground white sesame (すり胡麻 / Suri goma) 1 tbsp

How to Make
1. Remove excess water from the tōfu. Do this by wrapping the tōfu in a paper towel and placing a plate or something of similar weight on top of the tōfu. Leave the tōfu in this condition for about 30 minutes.
2. Cut the persimmon into quarter rounds 3-5 millimeters thick. Boil water in a medium-size pot, add a pinch of salt (not in the ingredient list) and then boil the spinach for about 10 seconds. Transfer the spinach to a bowl of cold water. Once the spinach has cooled, squeeze out the excess water and cut the spinach into 4-cm lengths.
3. Unwrap the tōfu, place it in a mixing bowl, and use a fork to mash it. Add the miso, amazake, salt, and ground white sesame. Mix. Add the spinach and persimmon slices and mix.

Recipe Developed by Machiko Tateno