This is a meal I made a couple of weeks ago. My brother had been visiting a friend in Melbourne and came back raving about kumara (sweet potato) with wasabi. Here's my take on it:
A kumara …
… boiled until soft …
… put through a ricer …
… then mixed to a dough with an egg, a little flour, and some grated wasabi.
Here's my wasabi plant:
This is the bit I picked:
And the root peeled, ready for …
… grating:
I forgot to take a photo of the dough until half of it was already gnocchi …
… or at least half way …
… to being gnocchi:
I cooked them …
… and fried up some mushrooms and zucchini …
… mixed in the drained gnocchi …
… and tossed them around until they were browned and a little crispy on the outside …
… then I ate them:
They were nice, but I couldn't taste the wasabi at all. Maybe it doesn't like being cooked - the kumara my brother had was just mashed with the wasabi added at the last minute.
Cooking the wasabi at high temperatures drives off all the volatiles that give wasabi its flavour. There is an article at wasabi.org that explains the reasons. There are also a lot of wasabi based recipes at www.wasabikitchen.com. Adding wasabi to a dish just before serving is the best way of using it, although there are a few ways of using it in cooking. Some of these recipes are on the wasabi kitchen site. Enjoy.
ReplyDeleteAh. I had a feeling it might be something like that.
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