Spread the hot leftover rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results.
Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute. Drain on paper towels and set aside.
Grate the persimmons on the large hole of a cheese grater, add the remaining ingredients, and adjust seasoning.
Let sit for 5 minutes before serving to let flavors blend. Serve the rice crackers with the dip. Best if eaten within 4 hours.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ponzu, San Francisco, CA