It is difficult to present Japanese cuisine without wasabi – seasoning with unique taste. It gives to a little presnovaty dishes of the Land of the rising sun extraordinary sharpness. Horse-radish is considered the European equivalent of wasabi, however these two plants among themselves have nothing in common. Svezhenaterty wasabi – a big rarity even for Japanese, most often this useful seasoning meets in the form of powder. It is usually given to sushi and applied in a pickles.
It is required to you
- Wasabi powder;
- water;
- soy-bean sauce;
- sugar;
- rice vinegar.
Instruction
1. Take a glass and fill in it powderwasabithe teaspoon.
2. Add a little warm water. Many admirers of Japanese cuisine dissolve powder only with cold water, considering that addition of warm water deprives seasoning of its unique taste. Quickly mix. The ropish paste reminding clay on consistence has to turn out.
3. Put a little soy-bean sauce, it is also possible to add to paste to taste rice vinegar and sugar. If to pour in a spoon of rice vinegar to powder, then paste will turn out more sharply. Addition of a soy-bean sauce considerably will soften taste of wasabi. For giving to paste of bigger sharpness it is possible to put polished horse-radish.
4. Mix mix very carefully. No lumps in it should be.
5. Overturn a glass on a plate, let's wasabi stand 10 minutes: mix will a little dry up, and its aroma and taste will become much brighter.
6. Place wasabi in the closed sauce-boat and give to a table. The paste prepared in this way can be given to fish, rice, vegetables, sushi.