One of authentic Japanese food is the famous wasabi. It’s the green stuff, cunningly hiding between the fish and rice in sushi, or discreetly ornating the lavish display of sashimi…
As an authentic Japanese man, I am not proud to admit that I didn’t know anything more about wasabi than this. Now it turns out that this is not food only for secretive accompaniments, but it can serve a delightful dish of its own.
Here’s the recipe:
- Fresh wasabi stalks in flower
- 60 cc of rice vinegar
- 50 grams of sugar
- a pinch of salt
Chop the stalks into an inch length, and put it into a heat-resistant draining basket.
Bring a kettle of water to boil
Pour the boiling water over the wasabi for a few seconds.
(overheating the wasabi ends up losing its distinct flavour.)
Now the fragrance of pungent wasabi sting wofts from the steam. It’s an amazing experience – wasabi in the air… Enjoy!
Meanthile, mix the vinegar with sugar and salt in a bowl,
and put the wasabi and vinegar-mix together. Toss it for a few seconds and put the whole thing away (perhaps in a fridge) and let it rest overnight.
Voir la! the wasabi stalk and flower marinade. Yum.
(a suitable accompaniment for chilled beer… I imagine)
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