How to dissolve the powder wasabi
Japanese cuisine is hard to imagine without wasabi - seasoning with a unique taste. That it gives the dishes a few deflating the rising sun extraordinary sharpness. European equivalent of wasabi horseradish is considered, however, these two plants together have nothing in common. Freshly grated wasabi - a rarity even for the Japanese, most of this useful seasoning found in a powder form. It is usually served with sushi and used in pickles.
You will need:
wasabi powder; water; soy sauce; sugar; rice vinegar.
Instruction how to dissolve the powder wasabi
Take a glass and pour into it a teaspoon wasabi powder.
Add a little warm water. Many admirers of Japanese cuisine powder is diluted with cold water only, considering that the addition of warm water deprives the seasoning of its unique taste. Quickly stir. It should get a thickish paste, which resembles the clay for consistency.
Put little soy sauce, paste can also add to taste sugar and rice vinegar. If you pour a spoonful of rice vinegar powder, the paste will turn more sharply. Adding soy sauce significantly soften the taste of wasabi. To make the paste more sharpness can put grated horseradish.
Stir the mixture thoroughly. No lumps in it should not be.
Tilt the glass on a plate, wasabi let stand for 10 minutes: the mixture dries out a bit, and its aroma and flavor will be much brighter.
Place the wasabi in a closed gravy boat and serve. Cooked this way the pasta can be served with fish, rice, vegetables, sushi.