Condiments, Dressings & Sauces > Japan > Wasabi Sauce >
Wasabi Sauce
1⁄4 C wasabi powder
1/4 C of water
1⁄4 C rice vinegar
1 TBS Dijon mustard
1⁄4 C vegetable oil
1⁄2 tsp. salt
Combine wasabi powder, vinegar and mustard in a food processor. Add water, and then slowly pour in vegetable oil in order to form a lightly thickened sauce. Add salt; process for about fifteen seconds. Wasabi Sauce can be kept for up to one month in the refrigerator. Stir before using. Recipe makes about ten servings. Note: Wasabi Sauce is a common accompaniment to sushi rolls; see Easy Sushi Rolls and Shenanchie's Sushi.
Culinary Trivia: Wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish" its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to hot mustard than capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. [Data Source: Wikipedia].
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