Pickled wasabi leaves. Wasabi's original wasabi dish that captiv
I made pickled wasabi that can be left and eaten for a long time from May to June.
6 serving
Within 20 minutes
사계절밥상
Ingredients
  • Wasabi
    1kg
  • Soy sauce
    400ml
  • Korean style soy sauce
    100ml
  • Water
    700ml
  • plum extract
    400ml
  • Vinegar
    60ml
  • Sea tangle
  • Shiitake mushroom
    1handful
Video
Cooking Steps
STEP 1/7
Cut the wasabi leaves with a little stem left.
*Don't throw away the stems after cutting them.
STEP 2/7
Put 2 to 3 drops of vinegar in running water and wash them one by one and drain them.
*There is more soil between the leaves and stems than you think, so wash them thoroughly.
STEP 3/7
Wash the cut stems clean and drain.
STEP 4/7
Put soy sauce, soy sauce, water, plum extract, vinegar, kelp, and shiitake in it and boil it for another 5 minutes to cool it down.
STEP 5/7
Put wasabi leaves in a container, add the stems and cool pickles, and store them at room temperature.
STEP 6/7
After 3 days, boil the sauce and pour it.
STEP 7/7
When the wasabi leaves are seasoned, you can start eating it a week later.
I added a little bit of soy sauce in the sauce and plum extract instead of sugar to add a rich and deep taste. The wasabi leaves are a little spicy, so I didn't put in chili peppers and garlic.
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