The Wasabi Store
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.
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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.
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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