Wasabi

 Wasabi Key facts Eye-wateringly pungent, wasabi should be eaten in very small quantities, and is a classic accompaniment to sushi. Not surprisingly, most wasabi is produced in Japan and either grated or made into a paste.

Ground from the cousin of our horseradish and called wasabi root in Japan, it is mixed with cold water just like mustard.

Although its main use is as a condiment for sushi (delicious), it is also brilliant mixed into creamed horseradish to give it back its kick.

Just use a ΒΌ teaspoon of wasabi powder to 2 tablespoons of creamed horseradish.If you have problems tracking down wasabi and other Japanese ingredients, try www.clearspring.co.uk

 
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Tempura with Prawns, Shiitake Mushrooms and Aubergine with a Dipping Sauce Serves 2 as a first course, or as a main course served with rice

Tempura with Prawns, Shiitake Mushrooms and Aubergine with a Dipping Sauce

This is designed for beginners, just to get the feel of making tempura and the practice. There are, of course, many different types of ingredient that can be used, such as squid, whitebait, chillies, pieces of green pepper, baby scallops, onion rings

 
 
 

 

 




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