Recipe of Any-night-of-the-week Kaki (Persimmon) Yokan

Kaki (Persimmon) Yokan. Remove tops of persimmons and scoop out the pulp into a bowl. Heat water to a boil and add kanten. Before you jump to Kaki (Persimmon) Yokan recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Can Help You Stay Fit And Also Healthy.

I remember when I was a little girl in Japan, I climbed up to a persimmon's tree and grab some fruits and they are so fresh, sweet and delicious. 柿がたくさん余ったので羊羹を作ってみました。簡単でとっても美味しいです!! Persimmons are a popular autumn fruit in Japan. One of the most loved autumn Japanese fruits, kaki (柿), or persimmons, (though somewhat different of what we tend to think of persimmons in the west), are now officially in season.

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, kaki (persimmon) yokan. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Remove tops of persimmons and scoop out the pulp into a bowl. Heat water to a boil and add kanten. Before you jump to Kaki (Persimmon) Yokan recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Can Help You Stay Fit And Also Healthy.

Kaki (Persimmon) Yokan is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It's easy, it's fast, it tastes delicious. Kaki (Persimmon) Yokan is something that I've loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook kaki (persimmon) yokan using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kaki (Persimmon) Yokan:

1. {Take of Ingredients.
2. {Prepare of kanten.
3. {Get of koshi-an.
4. {Get of very ripe persimmons.
5. {Get of brown rice syrup.
6. {Make ready of water.
7. {Prepare of sugar.
8. {Prepare of Equipment.
9. {Take of nonstick pot or pan.
10. {Prepare of a small mold or flat container.
11. {Get of funnel (optional).
12. {Take of toothpick or skewer.

The Hachiya persimmon, on the other hand, has an elongated, heart-like shape. It should only be eaten when very ripe; when firm, the Hachiya is so astringent it can make your mouth dry to the point of numbness. It will ripen at room temperature and once ripened, the luscious, aromatic fruit is unforgettable. Diospyros kaki, also called the persimmon, Oriental persimmon or kaki, is the most widely cultivated species of the genus Diospyros.

Steps to make Kaki (Persimmon) Yokan:

1. Remove tops of persimmons and scoop out the pulp into a bowl. It should be messy!.
2. Heat water to a boil and add kanten. Stir frequently for 2 mins and reduce heat..
3. Add sugar to dissolve..
4. 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..
5. Turn off heat and add persimmon pulp. Stir well to combine..
6. Pour into a flat mold, more than 1" deep. I used a very small bread pan and a funnel..
7. Pop any bubbles on the surface with a toothpick. Let cool at room temperature for 2 hours without touching it..
8. You can put it in the fridge until it is completely firm. Slice and serve a portion with green tea!.

Kaki is a synonym of persimmon. 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. Often enjoyed during the summer days, Mizu yokan, a chilled Japanese red bean jelly with chestnut is a traditional sweet in Japan. Have you tried or seen a Japanese red bean jelly called Yokan (羊羹, ようかん)? This traditional Japanese sweet is usually shaped like a rectangular block and the texture is pretty firm so even when sliced thinly it would stand upright.

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