Adding-a-little-bit-of-Wasabi |ちょい足しわさび [choitashi wasabi]

Choitashi Wasabi can make your usual dishes change to Japanese dishes!

Wasabi-015🇯🇵｜わさび [wasabi]

In Japanese, “choitashi” means “adding-a-little-bit” of an unexpected seasoning or ingredient to a standard dish for a better taste or a different taste. The addition of wasabi in the pictures above is not actually "choitashi" because these are usual combinations in Japan. However, these combinations might be “choitashi” for you if they are not familiar!

Today, I will introduce some ideas for choitashi wasabi at home.

What kind of dishes do Japanese people add wasabi to?

You may already know some of the Japanese dishes above. [Left to Right] Yakitori, Sushi, cold Tofu, cold dipping Soba noodles, etc.

Real wasabi (If you want to know more about real wasabi, check my instagram out!):

Commercial wasabi:

Then, let’s expand “choitashi” for people who live outside of Japan!

Idea 1. Steak

Try your normal steak sprinkled with some salt and a little Wasabi on the top. If your steak is rich and fatty (like Japanese Kobe beef (Wagyu)), cut your steak thick (Photo). If not, I recommend slicing it thinner than normal (Photo). The point is to cook so the outside is a little crispy and the inside is perfect. Nice salt like Maldon sea salt flakes and 100% Japanese wasabi (check out Kokomi’s favorite below!) are preferable if you can find them!

Chateau Briand

Normal steak

Idea 2. Dip

Just mix wasabi and mayonnaise (wasabi:mayo = 1:4). This dipping sauce is a good match with fried potatoes, sliced vegetables, and also roasted salmon and chicken/turkey.

Idea 3. Salad Dressing

Put vinegar (1T to 1.5T) and wasabi (1t) in a bowl, mix and add soy sauce (0.5t), sugar (0.25t) and salt (0.25t). Add oil (3T) little-by-little while whisking.

Idea 4. Tuna Tartare

If you find fresh Tuna, try to make this easy and tasty appetizer!

There are 4 steps;

I. Making topping

II. Making dressing

III. Making tartare

VI. Finishing: assembly and serving

Then, let’s start cooking!

I. Make topping - Crispy Shallots

Shallow-fry finely chopped shallots after coating with AP flour and fry until golden brown and crispy; then season with salt.

II. Make Dressing

Mixing ingredients (A) well.

III. Make Tartare - Tuna & Avocado

Fresh Tuna: cut into a small dice, toss in extra virgin olive oil, and add salt and pepper to taste.

Ripe avocado: peel and finely dice, toss with salt and pepper to taste.

VI. Finishing - Assemble and Serving

Add the avocado and then the tuna to a 3-inch circular form (if you don't have one, cut an old plastic soda or water bottle after washing), and then top with the fried shallots and chopped Japanese Shiso leaves (optional). Lift off the form. Drizzle the sauce around the tuna. Serve with chips.

📌 Cannot irresistible Wasabi Power

Wasabi is said to have an antibacterial effect on bacteria, such as E. coli.

Recently, products utilizing the antibacterial action of wasabi have been developed, such as Wasabi-containing-film to prevent food from spoiling in bento/lunch boxes.

📌 Ask Kokomi - frequently asked questions about “wasabi” at Sushi restaurants in Japan-

Q1: What is the role of wasabi in sushi?

Sushi is more delicious with wasabi! - wasabi also has an antibacterial effect and reduces fishy odors. Surprisingly, people ate sushi with wasabi in the Edo period (1804-1830), and even during the Muromachi period (1336-1573) - its use as a condiment “choitashi” has been happening for many years!.

Q2: Should I put wasabi directly on raw fish or mix it in soy sauce?

In sushi restaurants in Japan, neither. Basically, wasabi is already added between the raw fish and the sushi rice by the sushi chef.

However, if wasabi is provided on the side. I recommend putting it directly on the fish (especially, if you love wasabi!). That way, you can experience the wasabi flavor and spaciness directly. If you add wasabi to soy sauce, it may reduce the wasabi flavor because soy sauce is also a strong taste.

Q3: Can I request extra wasabi at a sushi restaurant?

You should tell the sushi chef if you cannot eat wasabi, but it is probably better not to request extra wasabi at a nice sushi restaurant (probably OK at a conveyor-belt or inexpensive sushi restaurant).

Most 1st-class sushi chefs in Japan prepare each piece of sushi after thinking a lot about the balance of flavors - sushi rice, wasabi, and fish - and his experience with customers. They usually adjust the amount of wasabi depending on the type of fish, etc.

Also, it is said that some 1st-class sushi chefs sometimes use kneaded wasabi, which has a weaker flavor, so you can better enjoy the original taste of the fresh fish. (If you want to know more about different types of wasabi, check out my instagram of August 27, 2020!)

📌 Kokomi‘s Favorite

There are a few different kinds of wasabi products in my kitchen, and I choose the wasabi depending on the dish. For steak, grilled chicken and sashimi/sushi, I prefer to use a wasabi product produced from 100% wasabi (no added horseradish) as it is very flavorful!

The following product is a 100% wasabi product.

“おろし本わさび/Oroshi Hon-wasabi” (カメヤ/Kameya)

https://kameya-foods.co.jp/en/