The wasabi recipe can be used to make sauces or dips. It is very spicy, so it's best to keep it refrigerated. However, if you plan to serve it to others, you can grate the rhizome into a ball and serve it in a sculpted form. As long as it's stored in a container that's air-tight, it will stay fresh for a long time.
Grate using a fine grater, or special wasabi sharkskin grater, enough for 1 serving or more.
Shape the resulting paste into a ball and let it stand for about 10 minutes for the flavor to develop.
Wrap any leftover in a damp paper towel and then with plastic wrap.
Note: Wasabi is pungent, so be careful not to get it in your eyes. Also, the flavor quickly deteriorates.
To store wasabi root
Wrap it in muslin cloth, leaving the cut end exposed.
Immerse the cut end in a little water and refrigerate. Change the water every 3 days. Wasabi will keep this way for about a month.
To make imitation wasabi
Combine ingredients thoroughly and adjust the flavor accordingly. Store in an airtight jar and refrigerate.
A regular condiment for sushi.
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Notes
Wasabi's intensity can vary based on its preparation. Always taste and adjust according to your preference. Remember, it's easier to add more than to take away.
While wasabi is traditionally paired with sushi, its versatile nature allows it to be used in various dishes. Be adventurous and let your culinary imagination soar.
For those new to wasabi, the heat might be intense initially but quickly mellows. Don't be put off by the initial punch; the nuanced flavors are worth the journey.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.