This article is dedicated to lovers of Asian cuisine, and more specifically wasabi seasoning. After all, it, in turn, was originally used not as a sauce, but as an antiseptic. It was used to disinfect fresh fish. It was also believed that it was capable of removing parasites.
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What are they made of?
First, let’s figure out whether wasabi is horseradish or mustard. Wasabi sauce is a seasoning known as “Japanese horseradish”. And it is made from the root of the Eutrema japonica plant.
Same family with horseradish, cabbage family. The inability to grow this plant on a large scale has made wasabi an expensive spice. And enterprising Europeans developed their own type of wasabi-daikon.
In Japan, they also adopted this product and now this is what wasabi sauce is made from in our time. It is without it that we cannot imagine our favorite sushi and rolls.
How to make wasabi at home
Let’s start with the fact that real wasabi is easy to prepare at home. Just grate the root of the plant of the same name on a shark skin grater and you’re done! All that remains is to find the skin and root and the classic recipe will be prepared.
But, as you understand, if shark skin can be replaced with a fine grater, then finding the root in our country is very problematic. Wasabi powder comes to the rescue.
It couldn’t be easier to prepare from powder, just dilute with warm water to the desired consistency. At least the taste will be sharper and brighter than wasabi from a tube.
Wasabi from horseradish leaves
This appetizer made from horseradish leaves, a la wasabi, is very similar to horseradish leaves. The recipe is adapted for you and me, not wasabi of course, but like a spicy fire snack. Try to take young leaves.
Composition:
- Horseradish leaves
- Vegetable oil
- Lemon juice
- Salt
- Sugar
How to cook:
- We peel the horseradish leaves from the petiole, you can leave the veins, cut them so that they fit in a blender.
- Place all the ingredients in a blender and puree until smooth.
- Done!
Wasabi from horseradish leaves is not as sharp as from the root and the color is more beautiful. You can add it not only to rolls and sushi, but also to cottage cheese, it will be an excellent spread on bread. You can also pass everything through a meat grinder; in a blender, the sauce will be more homogeneous.
Wasabi sauce with condensed milk recipe
You won’t believe it, but the Japanese have come up with another great wasabi-based sauce. It is simply wildly popular in fish restaurants. And I want this sauce with condensed milk and wasabi.
Composition:
- Wasabi powder – 1 tsp. with a slide
- Condensed milk – 1 tbsp. l.
- Lemon zest – 0.5 tsp.
- Lemon juice – 0.5 tbsp. l.
- Mayonnaise – 2 tbsp. l.
- Warm water
- Salt to taste
How to do:
- First of all, prepare the wasabi. We dilute a teaspoon of wasabi with warm water until it becomes plasticine.
- Break off half of the resulting ball and dissolve it in a tablespoon of condensed milk.
- Add lemon zest and lemon juice and stir.
- Now stir in the mayonnaise and add more salt if necessary.
- Wasabi sauce with condensed milk is ready!
First, try to do it in exactly these proportions. Try it and understand what you are missing in the sauce or maybe something is too much. After all, everyone’s wasabi has different pungency and mayonnaise has different saltiness. Some people like it more sour or sweeter, you can adjust this to your liking.
By the way, you can use wasabi ready from a tube or left over from rolls. And lemon can be replaced with lime. It is advisable to take Korean mayonnaise KENKO, its taste is softer and more delicate.
But in principle, you can make homemade mayonnaise yourself. Be sure to make this sauce, it is a very interesting option for seafood. Shrimp in wasabi sauce with condensed milk are especially good.
