Posts filed under CONDIMENTS

Wasabi Vinaigrette

By The Oregonian

These vinaigrettes are delicious on greens or drizzled over steamed vegetables, such as asparagus.

Wasabi Vinaigrette
Add grated fresh wasabi to your favorite vinaigrette (1 teaspoon per cup vinaigrette). Or make one by whisking 2 parts vinegar and/or citrus juice with 3 parts oil and adding grated wasabi to taste.

Asian Vinaigrette
Whisk together 3 teaspoons grated fresh wasabi, 6 teaspoons soy sauce, 1/3 cup rice vinegar, 3/4 cup olive oil. Makes about 1 1/4 cups.

Photo courtesy.

Posted on January 5, 2015 and filed under CONDIMENTS.

Wasabi Mayonnaise

By Chef David Padberg

This is a great all purpose wasabi condiment. The flavors of wasabi are preserved in fat, so it lasts a little longer, and you can put it on anything from hamburgers to potato salad, seafood salads, chicken salad, it goes with everything.

INGREDIENTS

Egg Yolk 1
Canola Oil 1 cup
Rice Vinegar 2 tbsp
Wasabi 2 tbsp
Dijon Mustard 1 tsp
Soy Sauce 1 tbsp

Whisk the egg yolk and Dijon mustard together in a stainless steel bowl. Begin to slowly add the canola oil in a steady stream into the egg yolk while you whisk. Once you begin to emulsify the oil into the yolk, add half of the vinegar, and continue whisking in the remaining oil. Then stir in the other flavorings.

Posted on January 5, 2015 and filed under CONDIMENTS.

Pickled Wasabi Leaves

By Chef David Padberg

This is a simple and fairly common salt pickle in Japan, where the leaves and stems are more readily available. They are quick and easy to prepare, and can be added to other dishes like cooked rice, marinated cucumbers or seafood, such as tuna poke or salmon.

INGREDIENTS

Wasabi Leaves 100 grams
Salt 10 grams
Sugar 30 grams

Bruise the wasabi leaves by crunching them into a ball in the palms of your hand. Then lay them in a stainless steel bowl and sprinkle with the salt and sugar. You can also do this in a zip lock bag if you prefer. Allow the leaves to macerate with the salt and sugar for about 45 minutes. They will begin to soften and purge excess water. Rinse off the leaves and chop them fairly fine, since the leaves are somewhat fibrous and this will make them easier to eat.

Photo courtesy.

Posted on January 5, 2015 and filed under CONDIMENTS.