You will need
- Wasabi powder;
- water;
- soy sauce;
- sugar;
- rice vinegar.
Instruction
1
Take a glass and pour a teaspoon of powder wasabi.
2
Add a little warm water. Many fans of Japanese food diluted the powder with cold water only, believing that adding warm water strips the seasoning its unique flavor. Stir quickly. Should be a thickish paste, resembling the consistency of clay.
3
Put a little soy sauce, as the pasta can taste add the rice vinegar and sugar. If you pour the powder in a spoon of rice vinegar, the pasta will turn out sharper. The addition of soy sauce significantly soften the taste of wasabi. To give the pasta more spice you can put the grated horseradish.
4
Stir the mixture very carefully. No lumps it should not be.
5
Tilt the glass on a plate, give wasabi to stand for 10 minutes: the mixture is a little dry, and its flavor and taste will become much brighter.
6
Place wasabi in a closed bowl and serve. Cooked this way the pasta can be served with fish, rice, vegetables, sushi.
Note
Never dilute wasabi powder for the future, because it can not withstand long-term storage. Prepare as much as you want to your dish.
The shelf life of the powder wasabi is practically unlimited, provided it is stored in tightly closed containers.
Dilution of the powder in water, the aroma of seasonings may cause burning of mucous membranes of the nose, so it's best to protect it with a gauze bandage and do not bend low over the tank.
The shelf life of the powder wasabi is practically unlimited, provided it is stored in tightly closed containers.
Dilution of the powder in water, the aroma of seasonings may cause burning of mucous membranes of the nose, so it's best to protect it with a gauze bandage and do not bend low over the tank.
Useful advice
The consistency of wasabi, you can choose according to your taste. If you want to get a creamy sauce, just add a little more water.
To the sauce add a little milk or cream – this will make it taste sweeter.
At the time of mixing, you can pour a teaspoon of juice of radish or daikon. It "revived" the properties of spices and the final taste of wasabi powder will not differ from the taste of freshly grated wasabi.
To the sauce add a little milk or cream – this will make it taste sweeter.
At the time of mixing, you can pour a teaspoon of juice of radish or daikon. It "revived" the properties of spices and the final taste of wasabi powder will not differ from the taste of freshly grated wasabi.