Over the years we have used wasabi to cook with. This is certainly
not the normal use for wasabi, but it certainly changes the taste
of your food!
The amazing thing about using wasabi in cooking is that you
actually are unable to taste the wasabi. It acts like MSG, but
without the MSG. It brings out the flavour of the food being cooked
without overwhelming it.
The most common use is to produce a sauce that we apply to roast
meats before they are placed in the oven. It produces a wonderful
thick and tasty gravy when used in the manner.
The recipe is dead easy:
2 teaspoons Namida® Wasabi powder mixed to a paste.
1 Heaped tablespoon brown sugar
2 cups tomato sauce or ketchup
1 Tablespoon Soy sauce.
Mix the whole lot together and smear it liberally over your roast.
Add 10mm water to the bottom of the roasting pan. Cover in tin foil
and cook in the oven until the meat is cooked the way you like it.
Jenny then removes the meat and adds some vegetable water to the
meat gravy and then some corn flour to thicken it. Serve as a gravy
with the meat and veges.
Once you have done this once, you won’t go back to your old way of
Namida® wasabi powder at can be purchased by going to http://www.wasabi.co.nz/order-powder.htm. Buy now while stocks last.
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