How do you use wasabi? You can enjoy wasabi more by mixing it with a variety of foods.
Wasabi and basil go together perfectly. Just mix with mayonnaise and dress with tomatoes, avocado, and soft boiled chicken for a simple and delicious salad.
Why is Wasabi Spicy?
The spicy taste of wasabi is due to an ingredient called allyl isothiocyanate. Here is a summary of why it is spicy and how to reduce the spiciness.
Failure is the Mother of Success
Actually, this recipe was born from a failure. Initially, I was trying to make a grilled fish flavored with wasabi. However, I had an old frying pan and used a small fish called Silakka, which has softer flesh. Naturally, the fish stuck to the pan, and when I tried to flip it over, the flesh was falling apart.
So I took the plunge and switched to fish flakes, which was a great success. The wasabi’s spicy taste was just right, and the flavor was appetizing. The wasabi also covered the smell of the fish, making it very easy to eat. This is a great recipe not only for the dinner table, but also for lunch boxes.
Wasabi Tubes and Weights
Most of the time when you use wasabi, you use wasabi in a tube. However, putting the wasabi from the tube to a tablespoon and using a scale can be time-consuming.
2cm Wasabi Tube = 1g
I actually weighed the wasabi tube and found that 2 cm of wasabi tube is about 1 g. That is, 10 cm of wasabi tube is about 1 teaspoon. That is, about 1 teaspoon for 10 cm.
Surprisingly large, don’t you think? Still, 10 cm is the same as drawing a circle with a diameter of about 3 cm. If you wrap it around a circle or squeeze it out all at once, it will weigh only about 5 grams. Please try to get a feel for it by weighing it once.
Fish Flakes with Wasabi – Salmon, Sardine, Mackerel
- salmon, mackerel, sardine (fish of your choice) 250 g
- black pepper
- wasabi (1 g wasabi for 2 cm) 10 g
- I use Silakka in Finland.
- Place the fish skin-side down in a frying pan, cover with a lid and place over medium heat.
- When the fish is cooked, remove the skin. Fish with thin skin can be left as is.
- On the pan, use a silicone spatula to loosen the fish.
- Add salt, pepper and wasabi and mix well.
- The longer it cooks, the less spicy it becomes.
- Taste and turn off the heat when desired.
- Serve over rice, garnished with wasabi.
- Also pour dashi soup to make it ochazuke.
- For more information on the secret of wasabi'sspiciness and other wasabi recipes, please click here.How to Use Wasabi? Tasty Wasabi Recipes From Scratch!Have you eaten wasabi? Wasabi tastes spicy. So, why is Wasabi spicy? How can we reduce the spiciness? And how to use Wasabi