Wasabi is a relative newcomer to our culinary lineup. Mixed with soy sauce and served as an accompaniment to sushi and sashimi, it may be an even more familiar ethnic ingredient than chipotle chilis, the favorite of Mexican food buffs.
The Japanese version of horseradish, wasabi is made from the root of an Asian plant. It has a sharp, pungent, fiery flavor. It’s available in specialty and Asian markets as paste in a tube and powder in small tins. The powder is mixed with water to form a smooth paste, much like dry mustard.
Side by side, the prepared paste tastes slightly sharper and stronger than the paste made from the powder. The prepared paste, my preference as a flavor enhancer, also is more deeply colored. Some specialty produce markets carry fresh wasabi, which can be grated like horseradish.
Wasabi is versatile. Consider the following recipes for fresh salmon burgers with wasabi sauce and pickled ginger, wasabi double-baked potatoes and wasabi Bloody Mary. As with all sharp seasonings, it’s best to start with small quantities, then add more as you taste.
FRESH SALMON BURGERS WITH WASABI SAUCE AND PICKLED GINGER
Preparation time: 25 minutes
Chilling time: 2 hours
Cooking time: 5 minutes
Yield: 4 servings
Fresh tuna also would work well in these burgers. Ask your fishmonger to remove the skin and dark flesh of the salmon. Make the wasabi sauce as sharp as your taste allows; the contrast is great on the burger. The leftover sauce is a great spread on sandwiches or dip with crudites. Serve the burgers with coleslaw.
1 1/4 pound fresh salmon, skin removed, coarsely chopped (see note)
1 small clove garlic, minced
1/4 cup thinly sliced green onions, white and green parts
1 tablespoon drained seasoned sliced pickled ginger, plus more for serving
2 to 3 teaspoons wasabi paste
1/4 teaspoon Asian sesame oil
3/4 teaspoon each: sugar, oyster sauce
1/4 teaspoon each: kosher salt, freshly ground black pepper
1 large egg white
2 teaspoons butter or vegetable oil
4 hamburger buns, toasted
nonstick vegetable oil spray
wasabi sauce (recipe follows)
pickled ginger
1. Place salmon in small bowl. Place garlic, onion, ginger, wasabi paste, oil, sugar, oyster sauce, salt and pepper in mini-processor or blender. Process until minced. Add egg white. Pulse processor until just mixed; add to salmon. Mix until well combined. Divide into 4 equal portions; shape into patties, about 1/3 inch thick. Wrap each separately in plastic. Chill at least 2 hours.
2. Just before serving, heat butter in large nonstick skillet over medium heat. Cook patties until lightly browned on each side, about 4-5 minutes total. They should be slightly pink in center.
3. Meanwhile, lightly spray cut sides of bun with vegetable spray. Place, cut side down, on hot griddle to toast, about 1 minute.
4. To serve, spread about 1/2 tablespoon sauce on each toasted warm bun. Place patties on 4 halves. Top with pickled ginger, close bun. Serve immediately, passing extra sauce and ginger.
Note: To chop salmon in food processor, partially freeze until almost firm, cut into 1-inch squares, chop in 2 batches using pulse on/off motion with great restraint.
Nutrition information per serving:
Calories ……….. 465 Fat ………… 20 g Sat. fat ……… 4 g
Cal. / fat ……… 40% Chol. …….. 129 mg Sodium …….. 578 mg
Carb. …………. 24 g Protein …….. 43 g Fiber ………… 2 g
Nutritional analysis by Jodie Shield
WASABI SAUCE
Preparation time: 5 minutes
Yield: 8 servings
1/2 cup light mayonnaise
1 tablespoon wasabi paste
2 teaspoons honey
Combine ingredients in small bowl. Taste; adjust wasabi. Can be made a few days ahead and refrigerated.
Nutrition information per serving:
Calories ………… 51 Fat …………. 5 g Sat. fat ……… 1 g
Cal. / fat ……… 80% Chol. ………. 5 mg Sodium …….. 105 mg
Carb. ………….. 3 g Protein ……… 0 g Fiber ………… 0 g
Nutritional analysis by Jodie Shield
WASABI DOUBLE-BAKED POTATOES
Preparation time: 20 minutes
Cooking time: 1 hour 25 minutes
Yield: 4 servings
Serve these potatoes with any simply broiled or roasted meat or poultry.
2 large russet potatoes, scrubbed
Nonstick vegetable oil spray
1 tablespoon butter
1 teaspoon minced garlic
1/3 cup thinly sliced green onions, white and green parts
4 to 5 teaspoons wasabi paste
6 tablespoons light sour cream
3/4 teaspoon coarse salt
freshly ground pepper
1 1/4 cups grated sharp cheddar cheese
1. Heat oven to 400 degrees. Lightly spray potatoes with nonstick vegetable oil. Bake until tender, about 1 hour. Alternatively, microwave on high power (100 percent) for 6 minutes, then bake in 400-degree oven until tender and skins are crisp, about 15 minutes more.
2. When cool enough to handle, split potatoes lengthwise and scoop out flesh, leaving about 1/4-inch shell. Put potato flesh in bowl; set aside.
3. Meanwhile, melt butter in small skillet over medium heat. Add garlic and green onions; cook 30 seconds. Transfer to potatoes along with wasabi paste, sour cream, salt, pepper and 1/2 cup of the cheese. Mash ingredients together, using fork. Taste; adjust seasoning.
4. Divide mixture between 4 shells, mounding slightly. Sprinkle evenly with remaining cheese. Use hands to gently press cheese in place. Place single layer on baking sheet. Can be made a few hours ahead and kept at room temperature.
5. Bake in 375-degree oven until just lightly browned, about 25 minutes. Serve hot.
Nutrition information per serving:
Calories ………… 260 Fat ………… 17 g Sat. fat …….. 11 g
Cal. / fat ………. 57% Chol. ……… 52 mg Sodium …….. 623 mg
Carb. ………….. 16 g Protein …….. 12 g Fiber ………… 2 g
Nutritional analysis by Jodie Shield
WASABI BLOODY MARY
Preparation time: 8 minutes
Yield: 3-4 servings
Here, two spicy ingredients are used–wasabi as well as hot sauce. Taste as you go; it’s an adventure.
3 1/2 cups tomato juice
4 teaspoons each: tomato paste, fresh lime juice
2 to 3 teaspoons wasabi paste
1 1/2 tablespoons Worcestershire sauce
2 drops hot sauce
1/4 teaspoon celery salt
freshly ground black pepper
vodka, optional
4 each: lime wedges, celery ribs with greens
1. Combine tomato juice, tomato paste, lime juice, wasabi paste, Worcestershire sauce, hot sauce, celery salt and pepper in small pitcher, using less wasabi and hot sauce at first. Taste; adjust spiciness to your taste. Chill several hours.
2. To serve, stir well, add vodka, if using, taste and adjust seasoning. Serve chilled over ice with a wedge of lime and celery rib.
Nutrition information per serving:
Calories ……….. 48 Fat …………. 2 g Sat. fat …….. 0 g
Cal. / fat ……… 3% Chol. ………. 0 mg Sodium ……. 966 mg
Carb. ………… 12 g Protein ……… 2 g Fiber …………. g
Nutritional analysis by Jodie Shield
