We are making a Wasabi Bowl using this wasabi root. It’s easy to make and surprisingly delicious. I have savored the deliciousness of wasabi to the fullest. I will finish with Ochazuke.
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Wasabi Bowl Recipe (3 Types of Wasabi Donburi to Enjoy Authentic Wasabi at Its Best)
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| Cook Time | 10 minutes |
| Time for cooking rice is not included in cook time. |
| Servings |
person
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
1 Wasabi Root 150 g Hot Steamed Rice Katsuobushi (Bonito Flakes) Spring Onion Leaves chopped Shredded Nori Seaweed Fresh Sashimi ex. red sea bream, Atlantic salmon and scallops Soy Sauce Dashi Soy Sauce Hot Water or dashi stock
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let's prepare the wasabi root, also known as wasabi stem.
- Detach the leaf stalks one at a time. The wasabi root should be scrubbed with a kitchen brush and rinsed thoroughly beforehand.
- As you approach the center, you will see a slightly raised area.
- Trim off the remaining stalks but this is the freshest and tastiest part, so do not cut it off along with the stalks.
- If you want a smooth texture, trim off the protruding parts on the side. If the texture of the wasabi isn't that important to you, you can grate it as is.
- The blackened surface should also be thinly shaved in the portion to be used.
- Quickly rinse the wasabi and remove the water with a paper towel.
- This time, we ordered the wasabi roots from Daio Wasabi Farm in Nagano Prefecture, but some major supermarkets in Japan also carry them.
- Now, let's grate the wasabi. Using the finest grater possible, grate the wasabi starting from the end with the leaf stalks attached.
- Look at the beautiful young grass color! Grate gently in a circular motion. Grating the wasabi will break down the cells and produce the pungent component.
- Let's make 3 kinds of wasabi bowls. Spread the bonito flakes on the warm rice.
- Place the grated wasabi on top. The elegant aroma and pungency unique to wasabi will kick you in the nose.
- Drizzle a small amount of soy sauce or dashi soy sauce over the wasabi. This is the simplest way to enjoy a wasabi bowl.
- Mix lightly and enjoy. It is just bonito flakes, wasabi, and soy sauce, but it is so delicious that you can easily finish a bowl of rice.
- Now, let's move on to the next delicious version. Grate the wasabi again. The aroma of wasabi peaks about 5 minutes after grating and then diminishes. Therefore, it is better to grate wasabi every time you eat it so that you can enjoy it at its best.
- The next one is a gorgeous wasabi bowl with sashimi on top. Spread the bonito flakes on the warm rice again and top with the chopped spring onion leaves and the shredded toasted nori seaweed.
- The regular way to enjoy a wasabi bowl is to put grated wasabi on top, add dashi soy sauce and mix it lightly with the rice. Today, however, we are going to add fresh sashimi on top.
- Arrange your choice of sashimi such as red sea bream, Atlantic salmon or scallops.
- Garnish with a generous amount of the grated wasabi.
- Drizzle soy sauce or dashi soy sauce over the top, lightly mix and enjoy. This is a gorgeous donburi where you can enjoy a wasabi bowl while tasting fresh sashimi. This is a gorgeous donburi bowl. You can enjoy a wasabi bowl with the taste of fresh sashimi.
- Finally, let's enjoy the dish as Ochazuke. Be delicious! Be delicious! When wasabi is grated gently, it can become creamy, and the pungency can be easily obtained.
- Spread the bonito flakes on top of another rice bowl. Add the chopped spring onion leaves.
- Place the shredded toasted nori seaweed in the center. Place the wasabi on top of the nori.
- Pour over a little more dashi soy sauce this time.
- Finally, pour hot water over it. Bonito flakes are a healthy and nutritious ingredient full of savory umami flavor. Combined with the dashi soy sauce, it will be easy to make delicious Ochazuke.
- Please try authentic wasabi when you come to Japan. Once you try the wasabi bowl, you will be addicted to its deliciousness.
Recipe Notes
The authentic Japanese wasabi also has a hint of sweetness in the refreshing aroma and its pungency. It is not as pungent as packaged wasabi in tubes.
To store the leftover wasabi root, wrap it in a damp paper towel and then plastic wrap, and refrigerate it. Alternatively, soak the wasabi in water, store it in the refrigerator and change the water every day so that it will remain good for about two weeks. However, the flavor will be rapidly lost, so be sure to use it up as soon as possible.
