Instructions on how to make sweet and delicious Japanese style dried persimmons

The persimmon season is in full bloom, let’s go to the kitchen with Tnhelearning.edu.vn to learn the recipe for making dried persimmons in the Japanese style. With this method, the persimmon retains its sweet, pliable flavor and is not as hard as the conventional drying method.

Materials and tools to make Japanese style persimmon:

– 5-7 kg of crispy persimmon (You should choose ripe and not crushed persimmons).

– 2 – 3 tablespoons of base wine.

– Pink lanyard.

– Tools: Kitchen, knife, bowl, drying rack, …

Doing Japanese style wind rose

Step 1: Choose pink:

– You should choose ripe persimmons, while the sweetness is crisp to help shape the dried persimmons better instead of soft persimmons that will easily break when dried.

– You choose the wheel persimmon with the left stem, avoid making the persimmon bruised because the stamping places will create black dots on the left and easily cause difficulties when peeling. Persimmons should choose the same size, just large enough to help the fruit dry faster.

Step 2: Peel the pink:

Wash the persimmons, dry them, then peel them gently to avoid bruising the persimmons. Peel off the skin, but keep the persimmon stalk to tie the string.

Step 3: Tie the string to the rose stem and dip it in water mixed with alcohol:

– Use a small parachute string to tie the peeled persimmon stalks.

– You boil about 500 ml of water and then turn off the stove, mix in water 2 tablespoons of base wine.

– Take the persimmon tied with a string, soak it in the alcohol solution for 2-3 minutes and then bring it out to dry in the sun.

Step 4: Exposure:

– Depending on your home, there is a drying line or a portable drying rack, but it is necessary to keep the persimmon in a ventilated, high place.

Roses are not allowed to touch each other. If it’s sunny, it’s better, it’s okay if it’s not, but it needs to be airy and dry.

– Persimmon drying time from 3 to 5 weeks depending on the temperature of the sun. The first 5-7 days are the most important because mold is easy to grow in this range.

In humid weather, you can fix it by heating with a fan to dry more evenly.

– When the persimmon is relatively dry (after about 7-10 days), the fruit is slightly shriveled, wear gloves and gently massage.

This helps the pink intestine to secrete more sweets and the sweets are more evenly distributed. Do it once every 2 days.

In the first time, because the persimmon pulp is very soft, it is necessary to be gentle, to avoid the persimmon being burst, it will be easy to mold.

– After about 10-15 days, when the persimmon skin is quite dry and thick, the possibility of mold is much lower. After about 5-7 weeks, when the persimmon dries up and can’t be massaged anymore, it’s fine.

Persimmon will now have a tiny white layer around it, which is the sugar secreted from the fruit, not mold (if it is mold, it will look like there is a thin layer of fluff, and the sugar is just tiny white seeds). .

Store persimmons in a food container lined with clean soft cloth (or clean soft paper) and keep in the refrigerator to use gradually in about 12 months!

The drying time is a bit long, but the result is a great snack, isn’t it. You can store persimmons in the refrigerator for later use, good luck!