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!

Persimmon Salad with Mirin Dressing
Photographed by Masashi Kuma


Recipe by
Hiroko Iizuka

Easy

Vegetables

Quick

Party

160kcal

10minutes

Calorie count is per serving

Ingredients (Serves 2-3)

  • 2 persimmons
  • 2 myoga ginger
    Note

    Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.

  • [Mirin dressing]

    • 1 tbsp nikiri mirin
      Note

      Mirin boiled to evaporate the alcohol.

    • 1 tbsp rice vinegar
    • 2 tbsp extra virgin olive oil
    • 1 tsp usukuchi soy sauce
      Note

      Popular soy-sauce originating in Kansai region. Light-colored, yet salty. Good for keeping the raw taste and color of the ingredients.

  • Salt, to taste
  • Pepper, to taste

Directions

1

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.

2

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.