Persimmon Salad with Mirin Dressing
Mirin is an essential liquid seasoning for Japanese cooking. Mirin's sweetness matches well with persimmon. It's a perfect salad for an appetizer!
Photographed by Masashi Kuma
Calorie count is per serving
Ingredients (Serves 2-3)
- 2 persimmons
- 2 myoga gingerNote
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.
- 1 tbsp nikiri mirinNote
Mirin boiled to evaporate the alcohol.
- 1 tbsp rice vinegar
- 2 tbsp extra virgin olive oil
- 1 tsp usukuchi soy sauceNote
Popular soy-sauce originating in Kansai region. Light-colored, yet salty. Good for keeping the raw taste and color of the ingredients.
- 1 tbsp nikiri mirin
- Salt, to taste
- Pepper, to taste
Peel the persimmons and cut each into eight wedges. Remove the seeds, if any. Cut the myoga ginger in half along their length, then cut each half into thin slices, rinse the slices, and wipe dry.
In a bowl, mix together the ingredients for the [mirin dressing], then add the persimmon, myoga ginger, and a small amount of each of salt and pepper. Toss to coat, then serve.