Japanese cuisine is hard to imagine without wasabi, a seasoning with a unique flavor. It is she who gives the somewhat bland dishes of the Land of the Rising Sun an extraordinary spice. Horseradish is considered the European equivalent of wasabi, but these two plants have nothing in common. Freshly grated wasabi is a rarity even for the Japanese, most often this healthy seasoning is found in powder form. It is usually served with sushi and used in pickles.
It is necessary
-
- Wasabi powder;
- water;
- soy sauce;
- sugar;
- rice vinegar.
Instructions
Step 1
Take a glass and pour a teaspoon of wasabi powder into it.
Step 2
Add some warm water. Many admirers of Japanese cuisine only dilute the powder with cold water, believing that the addition of warm water deprives the seasoning of its unique taste. Stir quickly. You should get a thick paste, reminiscent of clay in consistency.
Step 3
Add some soy sauce, and you can add rice vinegar and sugar to the paste to taste. If you pour a spoonful of rice vinegar into the powder, then the paste will turn out to be sharper. Adding soy sauce will soften the wasabi taste significantly. To make the paste more spicy, you can put grated horseradish.
Step 4
Stir the mixture very thoroughly. There should not be any lumps in it.
Step 5
Turn the glass over onto a plate, let the wasabi stand for 10 minutes: the mixture will dry out a little, and its aroma and taste will become much brighter.
Step 6
Place the wasabi in a covered gravy boat and serve. Pasta prepared in this way can be served with fish, rice, vegetables, sushi.
