Vegan Japanese Cuisine: Persimmon Salad Recipe

Ingredients

  • 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/ï¼’ teaspoon
  • Light soy sauce: 1~2 teaspoons
  • Rice vinegar: 2~3 teaspoons

Description

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…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe



Found Country:US image description
Back to top