Cooking with Fresh Wasabi

David Padberg, Executive chef at Park Kitchen in Portland, Oregon, demonstrates how to make real Wasabi, and shows some of the excellent foods that it can be used on as a garnish.
Coming next: in the Field-Visit to a Rare Wasabi Farm
Recipes courtesy of Chef David Padberg, Park Kitchen parkkitchen.com/
Wasabi Butter:
for one 4oz stick of salted butter, add one teaspoon grated wasabi. If you want a more heroic potency, add up to one tablespoon.
Wasabi Puree:
A puree of only wasabi leaves is a little too strong for most people. I recommend using equal parts wasabi leaves and spinach leaves. To stabilize the vibrant green pigment, plunge the leaves in boiling salted water for 15 seconds, then transfer into an ice water bath. Once they are cooled, drain the excess water. A good ratio to start with is 3 oz blanched spinach, 3 oz blanched wasabi leaves, and 12 oz vegetable broth or water. To make the work easier on the blender, rough chop the leaves, then add them to the blender with the broth and puree. Once the leaves are spinning in the blender, add 1/2 tsp salt and 1/2 tsp xanthan gum (a vegetable starch available in most grocery and health food stores). Allow the blender enough time to break up the leaves entirely, about three minutes. Pass the puree through a fine sieve and press on the solids to release all the juices. Discard the solid fibers.
Wasabi Leaves:
Make a mixture of two parts granulated sugar and one part salt. Take about one dozen wasabi leaves and/or stems and sprinkle them with the mixture, probably little more than a tablespoon will do. In a stainless steel bowl, crush the leaves with your hands, massaging the mixture into the bruised and ruptured cell walls. Cover with plastic wrap and allow the leaves to macerate with the mixture for about thirty minutes, then rinse in cold water and strain the liquid. Chop the leaves and/or stems and fold into the grain salad or mayonnaise or whatever you want to use with them.
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[@foodfarmerearth]

I agree - I was amazed at how fresh it tasted too!

[@harmandros]

Excellent tutorial, thanks for uploading this video. Please try a gourmet sandwich with slices of boiled chicken breast, small ciabata roll, lettuce, tomato and cucumber, use your wasabi in the spread of mayonnaise or Philadelphia cheese.

[@ShadowWolf9]

Wow this looks delicious

[@ryangis431]

Can you eat wasabi like a stick of celery or a carrot, I don't know the texture of it but it looks like you could eat it like that.

[@foodfarmerearth]

Arno Victor Dorian Technically you could, but it is quite 'hot' (as in spicey) and might be a bit stringy in texture also.

[@TERb8eLi]

+Arno Victor Dorian
LOL your head would most likely explode!

[@jos9072]

So where can i buy this

[@foodfarmerearth]

You could try online. Some markets sell them locally; often they are specialty markets - such as Japanese or Asian food markets.

[@S1RLANC3]

I'll probably never try it on steaks and chicken, do you know why?

[@missnice99]

mmmmmmmmmmmm nam nam like it so thanks

[@user-hs4eo3ep7y]

this is fking genius

[@1spdpd]

Can Wasabi be grown in a warmer climate such as Southern ca?

[@foodfarmerearth]

I don't know of any examples - it may be just too hot and dry for it.

[@1spdpd]

I found out that the ideal temp rang is between 40 and 70. So I am designing a climate control system for the green house (very small to start off with). I am very, very interested in trying this!

[@foodfarmerearth]

Hope it works for you - wasabi is a cool plant!

[@silverlion109]

Hey dude. How's the wasabi farm? Im really interested :)

[@1spdpd]

@ silverlion, I actually have not started it yet. My job keeps me away from home. For now though, I am still entertaining the idea

[@camandbeccawebb]

Love the video but u never cleaned off any of it...

[@Kaydje]

that is some expensive cooking right there :P

[@Keiji99]

This is my chance for top comment...
FUNNY CATCH PHRASE!

[@tiamat2009yt]

broth is not vegetable stock