Shiraae with persimmons and shungiku.
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Across Japan, the leaves are starting to turn vibrant shades of yellow, and the glossy orange of ripe persimmons perfectly captures the spirit of fall.
A dish that pairs beautifully with persimmons is shiraae (白和え) — a traditional Japanese side dish in which vegetables are tossed in a creamy tofu-based dressing. The gentle sweetness of the persimmons complements the savory flavor of the sauce wonderfully.
Quick Prep Tips
The key to making good shiraae is removing as much moisture from the tofu as possible — this is the most time-consuming step in an otherwise simple dish.
To speed things up, wrap the tofu in paper towels, place it on a plate, and microwave it uncovered for about three minutes. Once cooled, discard the paper towels and crumble the tofu by hand. Then, mix it with the seasonings and ground sesame seeds listed below to make the shiraae dressing.
This version of shiraae features shungiku (春菊, edible chrysanthemum greens), which are in season from autumn to winter and can be found in most supermarkets in Japan. The crisp stems of shungiku complement the sweetness of the persimmons perfectly. If you can’t find shungiku, you can substitute arugula, spinach, or watercress.
There are two key tips for making this dish especially tasty:
- Because the stems and leaves have different textures and cooking times, boil them separately — start with the stems and add the leaves a little later.
- To prevent the dish from becoming watery, try a quick "soy sauce rinse" for the shungiku. After boiling and draining the greens, lightly sprinkle them with soy sauce, then squeeze out any excess moisture. This not only removes extra water but also adds a subtle flavor.
When selecting persimmons, choose ones that are slightly firm rather than fully ripe — they hold their shape better and add a pleasant texture. For a fun twist, try garnishing with chopped walnuts or a little yuzu peel.
Ingredients (serves 4)
- Persimmon: ½
- Shungiku: 200 g
- Firm tofu (300 g): ½ block
- Ground white sesame seeds: 2 tbsp
- Salt, soy sauce, sugar
Instructions
1. Prepare the tofu: Drain the tofu and wrap it in a paper towel. Place it on a microwave-safe plate and heat at 600 W for 3 minutes. Let it cool.
2. Make the dressing: Remove the paper towel and crumble the tofu into a large bowl. Stir in 1 tsp sugar, 1 tsp soy sauce, ¼ tsp salt, and the ground sesame seeds until well combined.
3. Cook the shungiku: Pick the leaves and separate the stems from the leaves. Boil the stems first in lightly salted water, then add the leaves. Transfer the cooked greens to cold water. Cut the stems diagonally into 2 cm pieces, roughly chop the leaves, and squeeze out any excess water.
4. Season the shungiku: Place the drained greens in another bowl, sprinkle with 2 tsp soy sauce, mix well, and squeeze again to remove extra moisture.
5. Prepare the persimmon: Peel the persimmon, remove the seeds, and cut it into sticks about 7–8 mm thick.
6. Assemble the dish: Gently combine the tofu dressing, shungiku, and persimmon. Toss everything together and serve.
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Author: The Sankei Shimbun
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