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Yoshihiro Murata

Wasabi Leaves in Dashi

Hawasabi

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 50 g wasabi leaves
  • 180 ml ichiban dashi
  • 10 ml

Method

  1. Cut the wasabi leaves into bite-size pieces and leave to soak in water.
  2. Place all the other ingredients in a pan, bring to the boil, then transfer into a bowl. Immerse the bowl in ice water to cool.
  3. Blanch the wasabi leaves from (l) in hot water. Drain well, place in the bowl from (2) and cool.

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