California Farm Wasabi Horseradish Paste

Name: How to cook California Farm Wasabi Horseradish Paste - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Wasabi Horseradish Paste

Horse radish roots and wasabi plants are the same plant family, and store bought wasabi paste is quite often spiced up green colored horse radish. You can make the real wasabi paste economically from vinegar and 100% pure dried wasabi powder. Home made wasabi paste stores well in the fridge in an airtight glass jar. Horse radish cream from dairy stays fresh for two weeks, or a few months if made with coconut cream. Wasabi cream sauce is made fresh, very economically, from young horse radish in fall with cream and wasabi powder. Keep pure wasabi powder in airtight container in freezer.

Ingredient

Food ration :

2 people

Cooking time :

5 minutes

1/4 teaspoon

real wasabi in dried powder form, 1 gram

2 Tsp

rice vinegar

1/2 Tsp

wasabi powder, 2 grams

2 Tbs

horse radish cream sauce

fresh fall harvest horse radish root, half a pound, grated coarsely, makes 1/2 cup

1/2 cup

fresh heavy dairy cream or coconut cream

1 Tbs

honey, warmed

1 Tbs

fresh lemon juice

Cooking instructions

* Step 1

For pure wasabi paste such as used with sashimi or sushi dishes, put teaspoon of rice vinegar in dish, add knife point of pure wasabi powder, stir till smooth. Taste, add more powder till wasabi is your preferred thickness. Natural pure wasabi is light green. Caution: this pure wasabi is many times hotter than restaurant wasabi or store bought wasabi. You can find your preferred spice level by adding water.

* Step 2

For wasabi cream, use small knife to mix 2 Tsp rice vinegar with 1/2 Tsp pure wasabi powder, when smooth, mix into horse radish cream till smooth. Taste to find your preferred spicyness. Keep wasabi cream in jar in fridge, stays fresh two weeks.

* Step 3

To make fresh horse radish cream: Warm honey till liquid, mix with lemon juice, stir into heavy cream. Peel and grate horse radish root with coarse grater, put in food processor. While running, drizzle cream mix in till the cream sauce has the consistency you want.store in fridge. Dairy cream based horse radish is fresh in fridge for two weeks, coconut cream based is fresh for a few months.