Japanese Persimmon and Mashed Tofu Salad (Shiraae)

Strained tofu with juicy Japanese persimmons.

Cooking time

10min

Calories

122kcal

Sodium

158mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Drain the tofu, then push through a strainer. Mix together with (A) well.
Remove the skin and seeds from the persimmon. Cut into 7 mm (1/4 in) squares. Pour (1) on top right before eating and enjoy.

Cooking Basics

Tofu - draining

Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.

Japanese persimmon - removing the calyx

Insert the tip of a knife next to the calyx (the green ruffled top) of the persimmon and make an incision around it. Lift the knife tip inserted into the incision to pull out the calyx.

Japanese persimmon - peeling the skin

Peel the persimmon from the top where the calyx was removed, rotating the fruit horizontally as you move downward. Once you reach the bottom, insert the knife horizontally to cut the flat base.

To support your cooking

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