Tuesday, November 10, 2015

Persimmon and Chicken Teriyaki

Recipe adapted from Today’s Cooking


My husband’s co-worker gave us persimmons harvested from her own tree…my favorite, Fuyu variety with no seeds. As child, I would climb on a stone fence and snatch one…maybe two from neighbors. Some persimmon varieties are very astringent and inedible yet I knew the way to remedy the problem – peel the fruit leaving the stem intact then string it to dry in the sun. They turned very sweet…where did you get those? I don’t know why my mother bothered asking the question when she already knew the answer? I’m sure the neighbors would have gladly gave us of the abundance of the fruits since they can’t eat them all but perhaps pretending to be a shinobi (忍び /incognito) girl was thrilling…occasional scratches and bruises were part of the occupational hazard.


I like to eat these like an apple, maybe with cream cheese though,  I would like to venture out for savory dish. Again I’m on the internet, search for savory persimmon recipe. Today’s Cooking caught my interest. Luckily, I have almost everything to make it happen and it seemed very easy. I also love the speedy clean-up at the end of the meal!

Ingredients and Instruction for two servings (Print Recipe Here)


  • 4 Tablespoons soy sauce or tamari soy sauce
  • 4 Tablespoons mirin
  • 4 Tablespoons sake
  • 2  teaspoons sugar

Other ingredients

  • 10-12 green beans, cut both ends off, then cut in half
  • 300g boneless chicken thigh (about 2 chicken thighs), cut in one inch cubes.
  • 1 Tablespoon flour or cornstarch for gluten free version
  • 1 Tablespoon vegetable oil
  • 2 fairly firm persimmons (Fuyu variety recommended), cut in 4ths, peel skin (remove seeds if they have) then slice in 1/2 inch slices so that it will be a triangular shape.DSC_7535
  • 1/4 cup shelled walnuts, roughly chopped if they are whole
  • Juice from 1 kabosu (かぼす)  Note: I was not able to find this type of citrus, I substituted lime and satsuma orange.DSC_7544
  1. Mix sauce ingredients in a measuring cup or small bowl. Set aside
  2. Ready ice cold water in a bowl. Blanch green beans in salted (approximately 1 Tablespoon salt to 3 cups of water) boiling water about 1 minute. Drain water then quickly submerge the green beans into the prepared cold water bowl. When the green beans get cold, remove the beans. Set aside.
  3. Lightly coat chicken with flour or corn starch. Heat oil in large non-stick frying pan at medium heat. Brown chicken until golden in color. DSC_7540
  4. Push the chicken to the side of the pan and spread persimmons in the rest of the pan. When browned, flip over to brown the other side, about 3-4 minutes per side.
  5. Add blanched green beans and walnuts to the pan and stir.DSC_7553
  6. Pour in the prepared sauce, simmer at low heat until sauce thickens. It takes only 1-2 minutes so keep an eye on it so as to not let it burn.DSC_7558
  7. Squeeze lime and orange juice in. Stir. Serve warm.DSC_7561Voila!DSC_7573

 Other persimmon recipes we tried and  I posted on Instagram(#todaystapas,#todayssweets) are great I think.

Caramel persimmon and banana bread…next time I have to double the recipe and would like to share with neighbors…I follow the Japanese recipe and barely filled 3x5 pan. No-wonder Japanese people are skinny (me not included).IMG_5885-2

Persimmon Bread by my husband….so many persimmons so little time. Next stop - Angie’s Persimmon StreuselIMG_5896-3

We like persimmons yet a change of pace was inevitable….oven baked cheesy meatloaf in a kabocha bowl.IMG_5876-2

My mischievous Shinobi girl days are long gone…I can’t climb any fence over 3 feet tall now.


  1. I love your photos, the food looks so good! I have never tried Persimmons! I learn very much from your posts, and I love your blog. Thank you so much for sharing. :)

  2. My sister-in-law has a Fuyu persimmon tree that produces the most wonderful sweet fruit. She sent some to us while we were in Illinois and we loved it. I have never heard of cooking it with teriyaki flavoring. It sounds fabulous!

  3. Teriyaki chicken used to be my favorite dish! Thanks for sharing!

  4. こんばんは。毎回、美味しそうなレシピですね。 妻は英語が読めないので、これを作れとは、言えません。残念です。

  5. こんばんは。毎回、美味しそうなレシピですね。 妻は英語が読めないので、これを作れとは、言えません。残念です。

  6. I had some persimmon salad today and been thinking to make a quick bread with some really ripe ones left on my kitchen counter. That baked kabocha looks droolworthy!

  7. Oh my goodness, your dishes look incredible! It's been a while since I had kaki... Would love to try with chicken and walnuts. Must be really good! Caramel persimmon and banana bread sounds super yummy, too. Never tried this combination. I don't think I can find in stores....gotta start to learn baking :-)

  8. 柿ってお料理やパンにも変身するすぐれもの果物だったのですね。お隣の庭に柿の木があって、季節になると下さるのですが、来月塀を壊すことになって塀のそばの柿の木も抜いてしまう事になったそう。もう柿頂けません。最後になりましたが、スイカの模様のナイフ可愛いですね。

  9. I never knew you could eat persimmon is so many different ways. I would've liked to have been your shinobi friend when you were a young girl.

  10. My mother in law has a persimmon tree in her sea cottage and brings persimmons to us. Looking at this dish i think i found what I am going to do with them!

  11. Hi dear friend, I just wanted to send you a message to let you know that I am thinking of you and that I miss you. Hugs. I hope you are doing well.

  12. This comment has been removed by the author.

  13. The Fuyu can be picked and eaten at for all intents and purposes any stage, however it is clearly taking care of business when ready as it radiates a superb aroma.fruitkaki

  14. As a child growing up in Brazil we had about 20 persimmon trees in the garden, and only a couple of them were the non-astringent type, which we called "caqui cafe" (coffee persimmon) - so called because of the tiny black flecks all over its flesh. The astringent type doesn't possess the black flecks and must only be eaten when it's practically melting away with ripeness, otherwise it will cause one's mouth to "lock up", though I wouldn't call it tart - it's more like eating an unripe banana, times a hundred.


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