Homemade Wasabi Paste
https://sudachirecipes.comWhat is wasabi? Where does it come from? How do you make it? Where do you use it? So many questions, and I have all the answers right here plus a list of some of my favorite recipes that use wasabi!
Equipment
Ingredients
- 1 wasabi root (hon wasabi)
Instructions
- Wash 1 wasabi root under cold running water and gently scrub to remove any dirt. Remove the stems by hand.
- Use a knife to remove any black parts. (Do not peel completely.)
- Grate using a Japanese style grater (oroshiki/oroshigame) by gently pressing the wasabi root over the spikes and moving in a repetitive circular motion. Grate what you need, don't grate the whole root.
- Transfer to a chopping board.
- Using a sharp knife, cut the wasabi finely using a rocking motion. This will make it smoother and break down any lumps.
- Enjoy with your favourite Japanese sashimi, sushi and noodle dishes!
Notes
Grate how much you need and store the leftover wasabi root using the instructions below.
Wipe the wasabi root dry, wrap it in dry kitchen paper and store it in a plastic ziplock bag in the refrigerator. If it dries out, rehydrate it by soaking in cold water.
Once the stems are removed and it's been grated once, keep for up to 2 weeks using the tips above.