The perennial plant of wasabi most often meets in Japan. It grows close to water near the clean rivers and mountain streams. In food all parts of wasabi are used: from stalks and flowers cook tempura, turn a root into hot spice of the same name. As wasabi grows slowly and in hard-to-reach spots, traditional Japanese seasoning is often replaced with paste or powder. Powder sauce can be made independently.
It is required to you
- 1 teaspoon of powder of wasabi
- 1-2 teaspoons of water
Instruction
1. Attentively study wasabi powder packing. If its tightness is broken or the expiration date expired, powder can't be used for paste preparation. Depending on the producer, ingredients can differ. But at structure surely there has to be a mix from the ground roots and leaves of the Japanese plant of wasabi. Besides, usually add corn flour and dry mustard to powder. Make sure that you and your guests have no allergy to these products.
2. Take clean small ware. Glasses, small glass glasses, transparent ice-cream bowls and sousny plateaus will approach. The main thing that it was convenient to you to watch density of sauce. Wipe a glass that it completely to dry and degrease.
3. Fill the necessary amount of powder of wasabi in a glass. You store residues of powder in densely closed packing in the dark dry place.
4. Measure the necessary amount of water in other glass. Use only the purified or boiled water. Unboiled water will spoil taste of seasoning and can become the cause of poisoning.
5. Gradually add water to powder. Begin with several drops. Mix. Then add a little more water. Again mix. The consistence of sauce will change. In the beginning it will be as dense sour cream. Then will begin to remind soft clay.
6. Turn a glass on a flat plate. Slightly knock on it and lift up. Leave wasabi on a plate for 10-15 minutes. During this time seasoning will dry up and will gain characteristic aroma. Freshly cooked wasabi very sharp and fragrant.
7. There will be enough turned-out quantity for two portions. Serving sauce to a table, give it the form to the taste. The small ball can be put on edge of a plate or directly in a soy-bean sauce. Very attractively the wasabi which is laid out in the form of a leaf of a tree or a flower looks.