Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, the taste of autumn–persimmon and shimeji mushroom shira-ae. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook the taste of autumn–persimmon and shimeji mushroom shira-ae using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:

1. Take Persimmon
2. Make ready pack Shimeji mushrooms
3. Get ●Sake
4. Get ●Soy sauce
5. Prepare Spinach
6. Make ready Firm tofu
7. Make ready and 1/2 tablespoons ○Sugar
8. Make ready and 1/3 tablespoons ○Sesame paste (or ground sesame seeds)
9. Make ready ○Salt

Steps to make The Taste of Autumn–Persimmon and Shimeji Mushroom Shira-ae:

1. Peel the persimmon, slice into 7-8 mm wedges. Chop off the stem end of the shimeji, cut into bite-sized pieces, then sauté in sake and soy sauce. Parboil the spinach, drain excess water, then cut into 2 cm lengths.
2. Remove excess water by microwaving the tofu, then mash finely. Add sugar, sesame paste, and salt, and stir to a smooth consistency.
3. Add persimmon, shimeji mushrooms, and spinach, toss together, then serve.

So that’s going to wrap it up with this exceptional food the taste of autumn–persimmon and shimeji mushroom shira-ae recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!