Aizu Mishirazu persimmons, which I look forward to every year, have arrived from my father.
The origin of “Mishirazu” is that it is so delicious that you will lose yourself and eat too much. It has a fine, smooth texture and just the right amount of sweetness.
The persimmon and spinach salad that my mother often makes is a delicious dish where the bitterness of the spinach brings out the sweetness of the persimmon.
INGREDIENTS: 4 servings
- 1 Japanese persimmon
- 200g (7oz) spinach
- 2 tablespoons mayonnaise
- 2 teaspoons miso
INSTRUCTIONS
STEP
Boil spinach
- Wash spinach well.
- Add salt (not listed) to boiling water, boil only the spinach stems for 30 seconds, then put the whole spinach in hot water and boil for 30 seconds. Transfer to cold water and let it cool.
- Squeeze the water out of the spinach and cut it into 4cm (1.5inch) lengths. Squeeze the water out again and put it in a mixing bowl.
STEP
Cut persimmon
- Peel the persimmon, cut into thin slices and add to the mixing bowl.
STEP
Dress with miso mayonnaise
- Mix mayonnaise and miso, add to the mixing bowl, and mix with spinach and persimmon.
メモ
・When boiling spinach, add 2 teaspoons of salt to 2 liters of water.
