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Before you jump to Kaki (Persimmon) Yokan recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Dollars.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it looks like we all realize our role in stopping and possibly reversing the damage being done to our planet. According to the specialists, to clean up the surroundings we are all going to have to make some changes. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The suitable temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

The kitchen on its own gives you many small means by which energy and money can be saved. Efficient living is definitely something we can all accomplish, without difficulty. Largely, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to kaki (persimmon) yokan recipe. To cook kaki (persimmon) yokan you only need 12 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Kaki (Persimmon) Yokan:

1. Provide Ingredients
2. Use 2 1/2 grams kanten
3. Prepare 300 grams koshi-an
4. You need 3 very ripe persimmons
5. Get 4 tbsp brown rice syrup
6. Provide 100 ml water
7. Prepare 300 grams sugar
8. Use Equipment
9. Use 1 nonstick pot or pan
10. Take 1 a small mold or flat container
11. You need 1 funnel (optional)
12. Get 1 toothpick or skewer

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!

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