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Wasabi in sushi....by jove its nice!!!

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Dom Tuk | 13:10 Fri 09th Feb 2007 | Food & Drink
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I have recently started eating sushi and even preparing it at home. I love Wasabi and increasingly find its taste and nasal rush slightly addictive. I now want wasabi with almost everything. Is wasabi addiction a well known phenomena??

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forgive my ignorance, but what is wasabi ????????
I agree that its absolutely gorgeous..... especially when mixed into soy sauce.... this can then be drizzled on EVERYTHING!!!!!!!!!!!! Use as you would normally use soya sauce.

Hey, why not marinade some meat or seafood in it? Salmon and chicken would be REEALLLLLLLLYY tasty!!!!!
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marinading aparently takes the kick out of it, hence they come in tubes. exposure to air takes out the kick. but i agree, with soy sauce it is fabulous.
You too ! I am addicted to anything hot, especially habanero chillis, yellow English mustard, and more recently Wasabi, which I have with ham/sausages etc.

thanks boo !!!!!!
x
its very more ish
How you getting on making your own sushi? ...

Useless Tip: - Make sure you wet the knife between each cut.
Wasabi Peas

3 cups dried whole peas
1 1/2 cups mirepoix (diced celery, carrots and onion)
3 tablespoons olive oil
salt to taste
1/4 teaspoon onion salt, or to taste
1/2 teaspoon garlic powder, or to taste

1/4 cup wasabi powder
2 tablespoons tahini (sesame-seed paste)
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
DIRECTIONS
Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the mirepoix, and bring to a boil. Cook until tender, about 1 hour.
Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.
Metric:
500 g dried whole peas
170 g mirepoix (diced celery, carrots and onion)
45 ml olive oil
salt to taste
1 ml onion salt, or to taste
1 g garlic powder, or to taste

20 g wasabi powder
30 g tahini (sesame-seed paste)
30 ml rice vinegar
5 ml Dijon mustard

If you really love wasabi, you may want to double or triple the coating mixture.
Kamikaze Burgers

1 pound lean ground beef
1/4 cup minced onion
2 cloves garlic, minced
salt and pepper to taste
4 hamburger buns
4 tablespoons wasabi paste
4 tablespoons mayonnaise
4 slices Cheddar cheese
In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
Preheat an outdoor grill for medium heat, and lightly oil grate.
Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

Metric:
455 g lean ground beef
40 g minced onion
2 cloves garlic, minced
salt and pepper to taste
4 hamburger buns
60 g wasabi paste
60 ml mayonnaise
4 slices Cheddar cheese


Wasabi Mayonnaise

1/2 tablespoon wasabi powder
1 teaspoon water
3 tablespoons mayonnaise
In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

Metric:
3 g wasabi powder
5 ml water
45 g mayonnaise

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