Wasabi Bowl
Ingredients: Wasabi Root, Hot Steamed Rice, Katsuobushi (Bonito Flakes), Spring Onion Leaves, chopped, Toasted Nori Seaweed, shredded · 10 min cook time · 400kcal · ~₩12,500
Ingredients
1개 Wasabi Root, 150g Hot Steamed Rice, 10g Katsuobushi (Bonito Flakes), 10g Spring Onion Leaves, chopped, 2g Toasted Nori Seaweed, shredded, 50g Fresh Sashimi, 10ml Soy Sauce, 10ml Dashi Soy Sauce, 100ml Hot Water or Dashi Stock
Instructions
1. Prepare the wasabi root by detaching the leaf stalks one at a time. Scrub the root with a kitchen brush and rinse thoroughly. Trim off remaining stalks, but preserve the slightly raised center area. If a smooth texture is desired, trim off protruding parts on the side. Thinly shave any blackened surface on the portion to be used. Quickly rinse the wasabi and remove water with a paper towel.
2. Using the finest grater possible, grate the wasabi starting from the end with the leaf stalks attached. Grate gently in a circular motion.
3. For the simplest wasabi bowl: Spread bonito flakes on warm rice. Place grated wasabi on top. Drizzle a small amount of soy sauce or dashi soy sauce over the top. Mix lightly and enjoy.
4. For the sashimi wasabi bowl: Spread bonito flakes on warm rice. Top with chopped spring onion leaves and shredded toasted nori seaweed. Arrange your choice of fresh sashimi (e.g., red sea bream, Atlantic salmon, or scallops) on top. Garnish with a generous amount of freshly grated wasabi. Drizzle soy sauce or dashi soy sauce over the top, lightly mix and enjoy.
5. For the Ochazuke wasabi bowl: Spread bonito flakes on another rice bowl. Add chopped spring onion leaves. Place shredded toasted nori seaweed in the center. Place grated wasabi on top of the nori. Pour over a little more dashi soy sauce. Finally, pour hot water or dashi stock over it.
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