Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, kaki (persimmon) yokan. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Diospyros kaki, the Oriental persimmon, Japanese persimmon or kaki (from the Japanese name 柿, pronounced [kaki]), is the most widely cultivated species of the genus Diospyros. I fell in love with kaki during my precious time in the Japanese countryside. For every October, these magical golden orbs came into my life, freshly picked from my.
Kaki (Persimmon) Yokan is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Kaki (Persimmon) Yokan is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kaki (Persimmon) Yokan:
- Get Ingredients
- Get 2 1/2 grams kanten
- Prepare 300 grams koshi-an
- Prepare 3 very ripe persimmons
- Prepare 4 tbsp brown rice syrup
- Get 100 ml water
- Take 300 grams sugar
- Get Equipment
- Prepare 1 nonstick pot or pan
- Take 1 a small mold or flat container
- Take 1 funnel (optional)
- Prepare 1 toothpick or skewer
As nouns the difference between persimmon and kaki. is that persimmon is a type of fruit, of orange colour, very sweet, quite astringent when immature while kaki. Persimmon Kaki ¿Ya lo probaste? 👉 El kaki es una fruta milenaria, de origen asiático, que se produce en Uruguay para todos los uruguayos. Además de ser exquisita, es conocida como la fruta. Benefits: Persimmon/Kaki is one of the fruits with highest Antioxidant compounds as Vitamin A,C and beta-carotene.
Instructions to make Kaki (Persimmon) Yokan:
- Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!
- Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat.
- Add sugar to dissolve.
- Add koshi-an and brown rice syrup. Simmer on high. Continue to stir until the sauce thickens and you can see the bottom of the pan between stirring.
- Turn off heat and add persimmon pulp. Stir well to combine.
- Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel.
- Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it.
- You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!
It improves visual health and prevents cataracts. A wide variety of kaki persimmons options are available to you, such as taste, drying process, and shape. The Hachiya persimmon is shaped like an acorn. It has a high amount of proanthocyanidin tannins which give it a more complex, yet. The image is available for download in high.
So that is going to wrap it up for this exceptional food kaki (persimmon) yokan recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
