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Tofu Dressing with Persimmon | 柿の白和え


Shiroae‘ is a cooking terminology used in meaning of ‘blending tofu’ or ‘tofu dressing’. Using “smoothend tofu” is an authentic washoku (Japanese) dish in which the ingredients could seasonally vary.
Approaching winter and coming to an end of autumn, persimmons come in abundance and blending with boiled field mustard and smoothened tofu makes this osozai, the persimmon shiroae.

Recipe is consists of the following, all blended together.

  • 1/2 block of Tofu (dry off the tofu with a paper towel and let is sit under a relatively light weight to ooze off the water inside the tofu)
  • Boiled field mustard (boil the field mustard in boiling hot water)
  • 1 persimmon (peel and cut into 1/8 pieces)
  • 2 tablespoon of white sesame
  • 1 tablespoon of mirin
  • Salt


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