How to Make Wasabi sauce

How to Make Wasabi sauce - Снимок экрана 2023 07 06 в 15.47.11
  • 30g fresh wasabi root
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 2 tablespoons mayonnaise
  • Salt to taste
Per serving
Calories: 102 kcal
Proteins: 3 g
Fats: 10 g
Carbohydrates: 2 g
15 minsPrint
  • Peel the fresh wasabi root and grate it finely using a grater or a Japanese sharkskin grater.
  • In a mixing bowl, combine the grated wasabi, soy sauce, rice vinegar, sugar, sesame oil, grated ginger, mayonnaise, and a pinch of salt.
  • Mix all the ingredients together until well combined and the sauce has a smooth consistency. Adjust the salt according to your taste preference.
  • Transfer the wasabi sauce to a serving bowl or container.
  • Allow the sauce to sit for about 10 minutes before serving to let the flavors meld together.

Wasabi sauce is a versatile condiment that can be served with various dishes. It is commonly used as a dipping sauce for sushi, sashimi, and other seafood. It also pairs well with grilled meats, tempura, and vegetables. Additionally, it can be used as a spread for sandwiches or as a flavor enhancer in salad dressings and marinades.

Wasabi sauce is a popular and flavorful condiment originating from Japan. It combines the pungent and spicy taste of fresh wasabi with the tanginess of soy sauce, the sweetness of sugar, and the aromatic flavors of sesame oil and ginger. The addition of mayonnaise gives it a creamy texture and balances out the heat. This sauce adds a zesty kick to dishes and enhances their overall flavor profile.

Facts about the sauce:

  1. Wasabi sauce is often green in color due to the presence of fresh wasabi, which is a vibrant green root vegetable.
  2. Wasabi has natural antimicrobial properties, making the sauce not only delicious but also potentially beneficial for digestion.
  3. The spiciness of wasabi is distinct from that of chili peppers. It produces a sharp, tingling sensation that dissipates quickly without leaving a lingering burn.
  4. Traditionally, wasabi is grated just before use to preserve its flavor and aroma. It loses its potency and taste rapidly once exposed to air, so it is best consumed fresh.
  5. Wasabi is considered a key component in Japanese cuisine and is highly valued for its unique flavor. It is often referred to as “the king of herbs” in Japan.
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