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: 1 pound
Salt: 2 Tablespoons
Sugar: 6 Tablespoons
Chop the wasabi leaves and stalks into 1-2 inch pieces and bruise them by crunching them into a ball in the palms of your hand. Then put them in a stainless steel bowl or zip lock bag and sprinkle with the salt and sugar. Stir the leaves with the salt and sugar and them to marinate for about 45 minutes. They will begin to soften and purge excess water. Rinse off the leaves and dry them a little. You can store them in a bag in the refrigerator for up to a week.
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