Japanese Wasabi, also called “Japanese Horseradish”, is a perennial and original plant known for its strong and pungent taste, the root of which is used as a condiment in Asian cuisine. But did you know that all parts of the plant (leaves and stems) are also edible?
Recipe: Wheat pearl salad with wasabi:
A refreshing recipe to make to enjoy as a dish or as an accompaniment, ideal for hot summer days! The leaves and stems, both tender and fleshy, have a delicately spicy flavor at the very end of the aftertaste.
To make it you will need: wheat pearls, a little salt, a knob of butter and wasabi leaves.
- First of all, it is worth cooking the pearls of wheat, for this put water in a saucepan, add a little salt and bring to a boil. Pour and then the pearls of wheat and cook respecting the time indicated on the package (usually about minutes).
- Drain them and pour them into a salad bowl, add a knob of butter and leave to cool.
- Meanwhile, wash the wasabi leaves and stems thoroughly. Then gently chop the leaves and stems.
- Then add your cut wasabi leaves and stems to your wheat beads. Mix everything and put it in the fridge.
- To be enjoyed fresh!