5 Different Ways Wasabi can be Used (Other than Sushi)
The earliest mention of wasabi is from an archeological site dated 685, indicating the long history of this beloved Japanese condiment. Native to Japan, the wasabi plant is difficult to grow, therefore it is expensive to produce.
Even in Japan, the wasabi in stores contain horseradish, mustard and green food coloring, and true wasabi is only available in upscale restaurants and specialty stores. However, there are wasabi powders and pastes that contain the real thing.
1.Meat/Seafood with Wasabi
It has long been known that wasabi has anti-bacterial properties, which is why it has been used in raw foods such as sushi. It is also used in the dipping sauce for soba noodles, but recently, novel ways of using wasabi are becoming popular.
Tired of chicken teriyaki (health benefits)?
Marinate chicken in sake, salt, pepper and wasabi. Cook the chicken in a pan with oil and the marinade, then add soy sauce when the chicken is done.
Wasabi is also a great accompaniment to steak!
Try these steak sauces:
1.) Salt, water, wasabi;
2.) Soy sauce, mirin, wasabi;
3.) Wasabi, mayonnaise and heavy cream.
Bored with sashimi?
Mix wasabi with soy sauce and add this to slices of avocado and sushi-grade raw salmon. Or you can simply marinate the salmon in the mixture and then grill it.
2.Vegetables with Wasabi
a) When you want a refreshing salad with crunch and a punch, try grating radishes into thin slices. Pour a mixture of wasabi, soy sauce, vinegar, salad oil and pepper and it’s done.
Use the same dressing but add some sugar and pour this on baby spinach.
b) If you like tofu, you can top it with a mixture of diced tomatoes and edamame dressed in vinegar, soy sauce, salt and wasabi.
c) If you want something warm, steam some carrots, potatoes and broccoli. Make a dipping sauce out of mayonnaise, wasabi, soy sauce and enjoy!
3.Starches with Wasabi
One wasabi dish that is becoming mainstream is “wasabi don” or “wasabi rice bowl.” It is simply cooked rice topped with dried bonito fish flakes, wasabi and soy sauce. If you’d rather have pasta, try some wasabi carbonara! A hint of wasabi cuts through the richness of the sauce. The Japanese carbonara recipe calls for cream, and you simply add some wasabi to it. If you want a more “Japanese” pasta, try mixing wasabi, soy sauce, and liquid dashi and mix this with cooked pasta. Top with strands of seaweed.
4.Sauces / Dressings / Dip with Wasabi
Aside from the sauces and dressings above, other ideas include lemon juice and wasabi as a dip for grilled food; yuzu juice, wasabi and extra virgin olive oil as a sauce for carpaccio or as a salad dressing; and plain yogurt, honey, wasabi dressing. You can also try adding wasabi to the classic miso and mayonnaise dip for raw vegetables. Another dip gaining in popularity is the wasabi cream cheese dip which is great for tortilla chips.
5.Sweets / Snacks with Wasabi
Speaking of chips, “Wasabiifu” is a crowd-pleasing snack that plays on the words “wasabi” and “beef.” Available everywhere in Japan, this is a beefy-tasting potato chip with a wasabi kick. Pringles has also released a limited-edition wasabi flavor, and there are wasabi pretzel sticks.
Those who prefer sweet Japanese snacks will enjoy wasabi Kit Kats which are only available in certain areas in Japan.
There are wasabi chocolate bars and wasabi caramel candies too.
If these are hard to come by, you can make your own wasabi cookies! Preheat your oven to 160C (320F). Mix 20g shortening and 10g wasabi. Add 10g sugar, mix until smooth. Add 20g flour and mix. Shape into small balls and bake for 8-10 minutes. To learn more on the health benefits of real wasabi please visit this link.