Fresh Wasabi Root

215
21
Joined May 21, 2013
My husband has very kindly bought me a fresh Wasabi root. Now, what on earth to do with it?!

Goldi
 
2,270
206
Joined Oct 2, 2010
Lucky you, Goldi. Fresh wasabi is very hard to find in Europe. The so called wasabi sold in tubes but also the wasabi powder sold in Europe is nearly all colored horse radish! The taste of wasabi is very similar to horse radish.

Japanese chefs will finely rasp wasabi on shark skin and serve with sushi.

You can add a bit to mayo to give it an extra kick. Other uses? I wouldn't know, sorry.
 
215
21
Joined May 21, 2013
Hi guys

Thank you for replying!

This is what it looks like in it's protective cloth:


Thanks for the links Mike and Ishbel, I'll take a look. Crikey Mike, that's incredible!! I hope he didn't pay anything like that /img/vbsmilies/smilies/eek.gif

Hi Chris, I have had fresh Wasabi before, it is so much nicer than the nasty pre-made stuff we buy over here. I was thinking I might add it to a bit of mash too..

Let the experimenting begin!

Goldi
 
46
10
Joined Oct 29, 2008
As with most of Japanese ingredients, try not to do too much with it. Just eat it. Why would you want to "ruin" a great ingredient by mixing it with other stuff? Japanese use fresh wasabi as a condiment to pretty much everything, not just for sushi and sashimi. I've even had wagyu beef with freshly grated wasabi. Good stuff.
 
215
21
Joined May 21, 2013
I thought I would share my wasabi advertures to date with you. Last night I made Seared scallops with wasabi pea puree & wilted watercress and spinach, It was super easy, very simple but delicious. Here is the recipe if anyone fancies giving it a go.

Recipe from http://www.thewasabicompany.co.uk/recipes which is where the root I have was bought from.

Preparation Time: 10 minutes
Cooking Time: 10 minutes

You will need:
For the wasabi pea puree:
300g peas (fresh podded or frozen)
2-3 sprigs fresh mint
4 tbsp double cream
Salt & freshly ground black pepper
Freshly grated wasabi to taste, about 3 tsp

For the scallops:
6 large king scallops, cut in half through the middle, or 12 smaller queen scallops
25g butter
1 tbsp olive oil

For the wilted watercress:
30g unsalted butter
1 clove garlic, finely sliced
75g watercress

What to do:
Cook the peas in boiling water with the mint sprigs until just tender, about 3-4 minutes. Drain, remove and discard the mint and tip into a food processor. Add the cream and process until smooth. Season to taste with salt and a little freshly ground black pepper and return to the pan. Set over a really low heat to keep warm.

To cook the scallops, melt the butter with the olive oil in a frying pan. When it is sizzling hot, add the scallops and cook for a minute on each side until slightly caramelised and cooked through but still juicy in the middle. Set aside on a warm plate covered in foil.

Remove the peas from the heat. Freshly grate the wasabi and stir though the peas to taste.

For the wilted watercress melt the butter in a large frying pan or wok. Once foaming, turn the heat down low and add the garlic. Stir fry for 30 seconds or so. Add the watercress and stir fry for just a minute until wilted.

To serve, add 3 teaspoons of pea puree spread out onto a warmed plate, topping each with a scallop. Pile the wilted watercress in the middle, drizzling over any butter juices. Eat immediately.
 
2,270
206
Joined Oct 2, 2010
Thanks for posting that interesting link, Goldi. I had no idea it was British grown wasabi. Well, it's still 25£ for the posting alone to Europe.

Lovely recipe, a classic pea puree and scallops, but then with a lovely kick.
 
215
21
Joined May 21, 2013
I know, it's surprising isn't it? They also sell wasabi plants so you can try and grow them yourself, but I think I'll give that one a miss..
 
Top Bottom