How to make wasabi powder. How to make wasabi from powder, useful properties of the product
Wasabi is served with many Japanese dishes; it has a pungent and pungent taste. It is made from the rhizomes of the wasabi plant; it can be purchased ready-made and in powder form. A small amount of spice is enough and the dish will sparkle with new flavors. The price of the product is quite high, this is due to the fact that the plant grows in small quantities in hard-to-reach regions of Japan. The advantage of wasabi in powder form is that it can be stored for several months.
It is much more profitable to buy a spice in powder form - it has a long shelf life, besides, such a product is more economical, because it lasts for a long time. Now you can cook spicy sauce independently, just before serving.
You can substitute mustard, horseradish, or any other savory sauce for wasabi. Thanks to its beautiful green color, the spice will brighten the dish. Since you are unlikely to find fresh wasabi root in our stores, make a sauce from the powder. To taste, this spice is in no way inferior to the finished product.
The fresh root of the plant takes about 2 years to mature. And alas, it deteriorates very quickly, so you are unlikely to find it fresh. In the form of a powder, the spice is available to everyone, it retains its properties and taste.
How to choose a quality product? Be sure to read the information on the label before purchasing. Some manufacturers add ingredients that shouldn't be in wasabi. A high-quality powder should contain leaves and roots of the plant of the same name. The shelf life of dry spices is 2 years (subject to recommendations). Store wasabi in a closed container, away from sunlight.
How to make wasabi powder? All you need to do is simply dilute it with the correct amount of water. In what proportions? For 1 tsp. wasabi in powder form, you need 1 ½ tsp. water. The liquid must be poured slowly, constantly stirring the powder so that there are no lumps. Choose a small bowl for mixing; it is much more convenient to prepare the sauce in it. By consistency ready-made sauce should resemble not too fatty sour cream. Let the sauce stand for 10-15 minutes to thicken it, place in a saucepan or on a plate. Use boiled water room temperature.
With the addition of rice vinegar
If you want a more interesting taste, we recommend diluting the powder rice vinegar, which can be bought in any supermarket, in the sushi section. For a tablespoon of powder, you need to take 1 tbsp. water at room temperature, 1/2 tsp. vinegar and 1/3 tsp. Sahara. Mix the powder with sugar, then add water and stir. Add rice vinegar, stir again. We serve in 10-15 minutes.
How and where to use wasabi? 
It is best to prepare powdered wasabi just before use, rather than beforehand. Otherwise, it will lose its piquancy and aroma. Bon Appetit!
All fans of Japanese cuisine cannot do without knowledge of how to make wasabi from powder.
Wasabi is a very specific and spicy Japanese condiment.
The wasabi plant grows in the mountains, when it is grown, water from mountain streams constantly passes through the roots of the plant, moisturizing them. For a year, the wasabi root grows in length by only a couple - three centimeters. This slow growth is the reason for the high price of this plant. However, the overpriced does not affect the popularity of the seasoning not only in Japan, but all over the world.
In addition, the root contains a certain amount useful vitamins and minerals. We will return to the useful properties of the product later, but now we want to tell you about how to make wasabi from powder.
In Japan, all parts of the plant are eaten. A hot seasoning is made from the root, and the flowers are used to make tempura. Often, the seasoning is not sold in a ready-to-eat form, but in the form of a powder, from which it is very easy to make a sauce-paste.
In order to make wasabi from powder, we need the following ingredients:
- 1 teaspoon wasabi powder.
- 2 teaspoons of water.
You will need a small glass and a shot glass. The dishes must be dry.
Place the wasabi powder in a glass. Pour water into a glass after boiling it. Unboiled water can ruin the whole flavor of the seasoning.
Very slowly, drop by drop, start adding the water from the glass to the glass. Mix everything thoroughly each time. As a result, you should have a mass that is similar in consistency to soft clay, it's okay if there is excess water left. This amount of wasabi is usually enough for a couple of servings.
Now take a small seasoning saucer and place the cooked pasta on top of it. After 10 minutes, the wasabi will dry slightly and take on a richer aroma. Freshly cooked spicy wasabi has a very pleasant specific aroma.
However, before serving the seasoning to the table, it is advisable to give it a beautiful shape. In Japan, wasabi is served in the form of a leaf, a flower, and sometimes a whole tree. To give a beautiful look, you can include in the composition soy sauce... And you may also need a recipe at home.
So, now that you know how to make wasabi powder, let's get back to the healthy and unique properties of this product.
Now, knowing about the beneficial properties of the seasoning and how to make wasabi from powder, you just have to try this wonderful product.
Our Japanese horseradish is not sweeter!
Legend has it that in the 12th century, the future shogun from Shizuoka liked the unknown burning root. With his light hand, for more than 800 years, first in Japan, and then all over the world, this plant has been used in the form of a seasoning called "Japanese horseradish", or Japanese eutreme.
Japanese Evtrema in everyday life is often called wasabi, meaning the seasoning with this name. As a plant, wasabi is a type of eutrema (Eutrema wasabi or Wasabia japonica) with burning, aromatic rhizomes.
Wasabi not only tears the throat, but also has a powerful antimicrobial effect - it is not in vain that the Japanese flavor dishes with raw fish... In addition, scientists have found many beneficial properties in wasabi, from cancer prevention to caries fighting.
All connoisseurs of East Asian cuisine know that sushi is served with a spicy Japanese sauce wasabi, but not everyone knows that real wasabi can be tasted only in Japan, and even then only in expensive restaurants - because of the difficulties of cultivation, its price is very high (they call it honwasabi - "real wasabi").
In other cases, it is just wasabi - an imitation based on horseradish, dye and mustard. So if you want to know the taste of a vigorous root and all the joy of its real pungency, try to cook it at home. It will turn out no worse than in sushi bars, even better!
Good wasabi
For the preparation of the seasoning, three- and four-year-old roots are used. It turns out that the criterion for real wasabi is considered not only the species and life in the "historical homeland", but also a very complex way of cultivation.
True wasabi is obtained only when it grows in the coastal zone and is washed by cool (10-17 degrees) running water. Such products cost a lot of money. If the plant was cultivated in ordinary beds (which is also practiced), it is no longer considered ideal for making a sauce.
For those who decide to personally prepare this sauce, we will say that there are many recipes for making wasabi at home. Wasabi can be made with fresh root and special powder. Naturally, best sauce made from fresh Japanese horseradish root.
If you become the happy owner of such a root, it is not difficult to prepare a seasoning from it: wash the root, peel it, cut off the protrusions and clean the cavities. After that, rub on a very fine grater.
In fact, according to the correct rub, it is necessary to rub on the skin of a shark, but on a metal grater, according to experts, it turns out completely different. It is advisable to eat the seasoning within 20 minutes, since it quickly deteriorates when grated.
Spicy wasabi with rice vinegar
Ingredients:
- 1 tbsp. l. wasabi powder
- 1/3 tsp Sahara
- 1/3 tsp rice vinegar
- 1.5 tbsp. l. cold water
Preparation:
- Pour wasabi powder and sugar into a suitable bowl.
- Dilute with water, stirring quickly to avoid lumps.
- Then add the rice vinegar and mix well again.
- Transfer the seasoning to a shot glass and flip it onto a plate with the main course or into a separate small saucer. After 10 minutes, serve.
Homemade wasabi with horseradish and lemon juice
Ingredients:
- 1 tsp wasabi powder
- 1 tsp cold water
- 1/3 tsp soy sauce
- 1/2 tsp grated horseradish
- 3 drops of lemon juice
Preparation:
- Add wasabi powder, water, soy sauce to a glass and mix thoroughly.
- Put horseradish in the mixture and add lemon juice... Stir again until smooth.
- Wait 10 minutes for the seasoning to acquire its original aroma and freeze a little.
- After that, serve with Japanese cuisine.
Important! Do not try stirring wasabi in soy sauce - it contradicts Japanese tradition... In the Land of the Rising Sun, they do this: put a drop of wasabi on sushi, and then dip it in soy sauce from the side of the fish. Which we recommend to you too.
Whatever recipe you use, you cannot store ready-made pasta for a long time at home, as its pungency and aroma decrease over time. After 2-3 days, the sauce greatly loses its taste and differs significantly from the freshly prepared one.
As a bonus, we present a recipe that has nothing to do with real wasabi, but for its hot taste and emerald hue, it got the playful name "wasabi in Russian".
Wasabi in Russian
Ingredients:
- 500 g young garlic arrows
- 1/2 tsp salt
- 1.5 tbsp. l. vegetable oil
Preparation:
1. Collected garlic arrows wash thoroughly and remove the tough part. Next, place the arrows on a paper towel to remove excess moisture. Once the arrows are dry, start slicing them at random.
2. Place the chopped arrows in a blender bowl, add salt, a little vegetable oil and grind it all. A beautiful, emerald-colored paste should form.
3. Place the resulting mass in a container and place in the freezer. Such pasta can be stored for a long time and will be a wonderful seasoning for various meat and fish dishes. You can add it to butter.
Now you know how to make wasabi sauce at home. As you can see, there is nothing super complicated in this, it is only problematic to find the right ingredients. But it's still quite real.
You can make wasabi sauce at home by complementing Japanese cuisine homemade, or even experiment with the Russians, why not?
Inspiration, good luck and, of course, bon appetit!
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Wasabi is a perennial plant, from the roots of which the condiment of the same name is made. It is impossible to imagine without her Japanese cuisine, since it was the inhabitants of the Land of the Rising Sun who, more than 600 years ago, were the first to come up with such an original and pungent-tasting additive. Today, you can make wasabi yourself by mixing the powder with essential ingredients.
Wasabi: how to dilute the burning powder?
Photo by Shutterstock
A simple recipe for making wasabi
Before you start making the seasoning, make sure that the wasabi powder container is not damaged. Otherwise, the dish may turn out to be tasteless and even hazardous to health. Also pay attention to the expiration date of the powder. If all conditions are met, start cooking. To prepare wasabi according to this recipe, you will need: - 1 tbsp. l. wasabi powder; - 2 tbsp. l. cold water.
Pour the wasabi powder into a small cup, such as a bowl. Add cold peeled or boiled water and stir thoroughly until smooth. Transfer the resulting mixture to a glass, which then turn onto a plate. This is to ensure that the seasoning looks neat on the platter. Remove the glass, wait 10 minutes until the wasabi dries a little, then serve to sushi, meat, fish or just boiled rice.
Wasabi is not harvested for future use, since after a while the seasoning loses its taste and aroma
Spicy wasabi with rice vinegar
Ingredients: - 1 tbsp. l. wasabi powder; - 1.5 tbsp. l. cold water; - 1/3 tsp Sahara; - 1/3 tsp rice vinegar.
Pour wasabi powder and sugar into a bowl of a suitable size, dilute with water, stirring quickly and thoroughly so that there are no lumps. The consistency of the seasoning should be similar to clay. Then add the rice vinegar and stir well again. Transfer to a shot glass and flip it onto a plate with the main course or a separate small saucer. Serve after 10 minutes.
Wasabi prevents tooth decay. The isothiocyanates in this condiment suppress the bacteria that cause tooth decay. Wasabi is also known to prevent blood clots.