How to cook wasabi, recipe

Wasabi is a plant that is also called "Japanese eutreme," and its popular name is "Japanese horseradish." Like the usual horseradish, the rhizomes of this plant are used in the preparation of various dishes. More than six hundred years it is used for food, simply grinding on a grater. This root has a very sharp odor that acts on the nasal sinuses. This wasabi is also called "honwasabi". If you consider the root of this vegetable, you can see that the taste is not equally distributed: the upper part has a more acute taste than the lower one. Cooks rub as much root on the grater as required, and the rest is wrapped in a food film and sent to storage in a refrigerator. The wrapped root can still retain its properties for about a month.

Only three to four-year-old roots are used for food. This wasabi can be found only in Japan, it is very expensive, because the conditions for its cultivation are quite complex. Therefore, imitation of wasabi is widely used. The recipe is simple: spice and food coloring are added to horseradish slurry. In this way, an analog of this seasoning is made in many restaurants, since the value of this wasabi is very high and only a few elite establishments can afford to use the root of this plant.

And if there is no usual table horseradish, what do wasabi do? What products are suitable for simulating such an exquisite vegetable?

In cooking, use a seasoning made not from wasabi, but from the daikon. This vegetable is simple in cultivation, and in taste sharpness it resembles the taste of this wasabi. The recipe for making seasoning is simple: the vegetable is ground, dried and turned into powder, paste or tablets, which will later serve as the basis for the preparation of the product. To get a wasabi consistency of gruel, you just need to add a little water to the powder and mix it well, so that a homogeneous mass is obtained. But, since this vegetable is white, not green, like a real wasabi, a dye is used to give the original color.

Let's look at how to cook wasabi at home.

Powdered wasabi and boiled water should be proportional to each other. Gently combine the ingredients, mix thoroughly, and the seasoning is ready.

Fans of something unusual can be pampered with ice cream from wasabi. The recipe for the preparation of ice cream is as follows: combine the five yolks, 100 g of granulated sugar and wasabi powder - 10 g. Gently mix and cook for five to seven minutes in a water bath. Then let the product cool down. Then add 200 g of whipped cream and thoroughly mix all the ingredients. After selecting the desired shape for the future ice cream, pour the resulting mass into it and let it cool for three to four hours. At this time, you can make a biscuit. It does not include wasabi. Recipe for preparation: 125 g butter cream whisk with 70 grams of granulated sugar until a whiteness and uniformity. Gradually add five yolks. Chop the chocolate bar on a water bath and in a thin trickle, enter into the mass. Separately mix the flour (120 g), starch (15 g), baking powder for the dough (5 g). Then mix all the ingredients. For piquancy, you can add ginger juice.

Whisk the egg whites with sugar until a small froth is formed. Pour into the biscuit dough and mix, densely place in the confectionery envelope. Take the shape for the future cake and fill it up one third, then send it to the oven for ten to twelve minutes. Bake at 200 degrees. Put the finished biscuit on a plate. Place the ice cream directly on the biscuit. Decorate the plate with pieces of pineapple, mint leaves and strawberries.

Itadakimas! That is, a pleasant appetite.