wasabi sauce at home

Terribly sharp! For those who know a lot about seasonings. Wasabi? No, no, we will not talk about a movie in which many favorite actor starred! This is food, and it is so delicious and healthy that it has become very popular even in Europe. Yes, actually, everyone who has ever eaten sushi, rolls, must have consumed wasabi along with them. Wait a minute, so what is wasabi? In the classical sense, this is Japanese grated horseradish, or rather, a Japanese kind of horseradish that needs to be dried, ground and ground into a paste. This is a super spicy seasoning, traditionally used as a seasoning not only for sushi, but also in many other Japanese dishes. Of course, if you set yourself the task of finding it in the supermarket, you will have to go to the capital. It is difficult to find it, because everything that is in bags in supermarkets is a pathetic semblance of this gorgeous seasoning. I saw wasabi in a tube at the market. But still, according to experts from food, it is advisable to purchase wasabi in powdered form. Be aware that wasabi looks like a powder of pale pale green color. And the price for 100 g is – no more, no less - 1 cu. By the way, the culinary recipe for its preparation is not complicated either.

Varvara

Recipe author

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Composition / ingredients

Servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 33 % 2 g

Carbohydrates 50 % 3 g

32 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 5 min

Step 1:
In order to make Wasabi sauce, we will need wasabi powder and water. Approximate ratios of powder and water: 35 ml of water per 10g of powder (almost two and a half spoons).
Step 2:
Add water to the wasabi powder. When wet, the powder acquires the familiar green color. Mix thoroughly. Water must be added in small portions in order to get the consistency you need (the more water, the more liquid consistency you get).
Step 3:
Wasabi sauce is ready. In order for this sauce to be stored longer and not dry out, you can add a little olive oil.

It is believed that the ground root of the wasabi plant is capable of killing microbes in raw fish. By the way, most often in Japan and abroad, under the guise of that wasabi, an imitation of horseradish-based wasabi is used.