📝 About This Recipe
Originating from the lush, spring-fed mountains of Shizuoka, Wasabi-zuke is a sophisticated Japanese relish that marries the sharp, sinus-clearing heat of fresh wasabi with the sweet, boozy depth of fermented sake lees (kasu). This traditional Izakaya staple offers a complex profile of umami and pungency, acting as both a palate cleanser and a bold accompaniment. It is a true delicacy for those who appreciate the 'nasal kick' of authentic wasabi and the creamy texture of premium rice ferment.
🥗 Ingredients
The Wasabi Base
- 150 grams Fresh Wasabi Rhizome (finely chopped or grated)
- 100 grams Wasabi Stems and Leaves (finely chopped for texture)
- 1 tablespoon Sea Salt (for drawing out moisture)
The Sake Kasu Pickling Bed
- 300 grams Sake Kasu (Sake Lees) (high-quality, soft paste type)
- 2 tablespoons Junmai Sake (to soften the lees)
- 3 tablespoons Mirin (authentic hon-mirin preferred)
- 2 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 1 teaspoon Light Soy Sauce (Usukuchi) (for a hint of salt and umami)
Flavor Enhancers
- 1 tablespoon Wasabi Powder (optional, for extra kick)
- 1 small pack Katsuobushi (Bonito Flakes) (finely ground)
👨🍳 Instructions
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1
Begin by thoroughly washing the fresh wasabi rhizome, stems, and leaves under cold running water to remove any grit.
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2
Finely chop the wasabi stems and leaves into 2-3mm pieces. For the rhizome, you can either finely dice it for crunch or grate it for a smoother, more pungent texture.
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3
Place the chopped wasabi parts into a bowl and sprinkle with the sea salt. Massage the salt in for 1-2 minutes until the greens begin to wilt and release moisture.
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4
Place the salted wasabi in a fine-mesh sieve over a bowl and let it sit for 15-20 minutes. Squeeze firmly with your hands to remove as much liquid as possible; this prevents the final pickle from becoming watery.
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5
In a small saucepan over very low heat, combine the sake kasu, sake, mirin, and sugar. Stir constantly until the mixture becomes a smooth, pliable paste.
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6
Remove the paste from the heat and stir in the light soy sauce and ground katsuobushi. Let the mixture cool completely to room temperature.
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7
Once the sake lees mixture is cool, fold in the squeezed wasabi pieces and the optional wasabi powder (if using for extra heat).
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8
Mix thoroughly with a spatula until the wasabi is evenly distributed throughout the creamy sake lees.
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9
Transfer the mixture into a sterilized glass jar, pressing down to remove any air pockets.
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10
Wipe the rim of the jar clean, seal tightly, and place in the refrigerator.
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11
Allow the flavors to mature for at least 48 hours. The initial harshness of the alcohol will mellow, and the wasabi flavor will permeate the paste.
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12
Before serving, give it a quick stir. The flavor is best within the first week but will keep for up to 3 weeks.
💡 Chef's Tips
If your sake kasu is very hard or dry, steam it for 5 minutes before mixing to make it workable. Never boil the mixture; high heat will destroy the delicate volatile oils that give wasabi its characteristic heat. For the best results, use 'Shizuoaka' wasabi if available, as it is prized for its balance of sweetness and spice. If you cannot find fresh wasabi, you can substitute with high-quality frozen grated wasabi, but ensure it is thoroughly drained. Adjust the sugar levels based on the sweetness of your sake lees; some brands are much sweeter than others.
🍽️ Serving Suggestions
Serve a dollop atop a thick slice of premium Kamaboko (steamed fish cake) for the classic Izakaya experience. Pair with a chilled, dry Junmai Ginjo sake to complement the fermented notes of the dish. Use it as a sophisticated condiment for grilled fatty meats like Wagyu beef or pork belly to cut through the richness. Spread a thin layer over warm steamed rice and top with a few drops of soy sauce for a simple, pungent treat. Accompany with crispy vegetable tempura to add a creamy, spicy contrast to the fried batter.