Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 2
Make your own pickled wasabi (Kizami wasabi shoyu) and add to this healthy fresh wasabi salmon dish (link below). Recipe by Japanese chef, food writer and cookery teacher Yuki Gomi.
Ingredients
- 50g Fresh wasabi root
- 60 ml tamari soy sauce
- 1 tbsp shio (salt) koji if you have it
- 1 piece of dried kombu (kelp) ( 3cm x3cm)
- 1 tbsp sake
- 1 tbsp mirin
Method
- Wash the fresh wasabi and trim the dark or brown part with a knife.
- Grate 1/3 of the wasabi finely and slice the rest of the wasabi finely with a knife.
- Add the soy sauce, sake, mirin, and kombu into a pickling jar and add all the wasabi.
- Keep in the fridge for a day and it will be ready to use.
Use the pickled wasabi in this wonderful recipe by Yuki - Poached Salmon and Oriental Mushroom with Pickled Wasabi Donburi (Rice Bowl)
© Yuki's Kitchen Ltd. 2021
This article was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.
