Wasabi, or the Japanese horseradish is fast gaining popularity as an alternative to mustard in India. Usually available as a paste in Japan, one can also buy a powder form that can be made into a paste by adding water. The powder, of course, stays fresh a lot longer but if you don’t get it, buy the paste. It comes in a tube like that of toothpaste and will stay around six months in your fridge. Other than a staple for sashimi and sushi, there are few other uses for wasabi if eating fish raw is not something you would like to indulge in.
The good thing about the wasabi (the horseradish root is grated to make the paste) is that its heat — it’s like a really hot mustard that goes straight to your sinuses — stays for a relatively short time and hardly leaves any burning aftertastes. A word for purists though — Most wasabi pastes and powders available in supermarkets do not contain the real thing as cultivating Japanese horseradish is tough and expensive.
Wasabi mashed potatoes
Ingredients:
6 to 8 potatoes (skinned)
4 tbsp full cream
50 gm butter
2 tsp wasabi paste
Salt and pepper to taste
Method:
Boil the potatoes till they are tender but not overcooked. Put the potatoes in lukewarm salted water. Once the water starts boiling, reduce to a simmer and cook for around 20 minutes. In a pan, melt the butter, add the cream and mix. Add the wasabi and whisk to dissolve. Season with salt and pepper. Once the potatoes are cooked, drain the water and mash the potatoes thoroughly till they are smooth (lumpy mashed potatoes do not work with this recipe) and fold in the melted butter/wasabi/cream mixture slowly. Serve hot.