Homemade Wasabi Sauce
Wickedly spicy! For those who really know their condiments. Wasabi? No, no — we're not talking about the movie starring that much-loved actor! This is food, and it's so tasty and good for you that it's become hugely popular even in Europe. In fact, anyone who's ever eaten sushi or rolls has surely had wasabi alongside them. Hold on a moment — so what exactly is wasabi? In the classic sense, it's Japanese grated horseradish — or rather, a Japanese variety of horseradish that has to be dried, ground, and worked into a paste. It's a super-spicy condiment, traditionally used not only with sushi but in many other Japanese dishes as well. Of course, if you set out to find it in a supermarket, you'll have to head to a big city. It's hard to come by, since the packets you see in supermarkets are a pale imitation of this magnificent condiment. I've seen wasabi sold in a tube at the market. But still, food experts say it's best to buy wasabi in powdered form. Note that wasabi looks like a very, very pale green powder. And the price for 100 g is — no more, no less — about a dollar. By the way, the recipe for making it isn't complicated either.
Cooking method
-
Step 1:
To make wasabi sauce, we'll need wasabi powder and water. The approximate ratio of powder to water is 35 ml of water per 10 g of powder (almost two and a half teaspoons).
-
Step 2:
Add the water to the wasabi powder. As it absorbs the water, the powder turns the green color we're used to. Stir thoroughly. Add the water a little at a time to reach the consistency you want (the more water, the runnier it gets).
-
Step 3:
The wasabi sauce is ready. To help it keep longer and not dry out, you can add a little olive oil.
- The grated root of the wasabi plant is believed to kill the microbes in raw fish. Incidentally, both in Japan and abroad, what's most often passed off as real wasabi is actually a horseradish-based imitation.
Caloric content of the products possible in the composition of the dish
- Wasabi - 143 kcal/100g
- Water - 0 kcal/100g
