Sunday, 2 May 2010

quick "wasabi-mole"


We’re just in the middle of an almost-one-week national holiday, traditionally called “Golden Week”. Delighted!! The premier day kicked off on 28 April in honour of the birthday of the late Showa Emperor, the first couple of days in May follow up as consecutive public holidays. Now, let’s try a small brainwork... this year, adding 3 paid leaves and 2 weekends, we get a total of up to 12 days to be freed from our workaholic life!

In Japan, new life starts in April, and May is a month to grow it. As the hue of trees, woods and mountains is deepening day by day, I’m inspired to cook something green as if St Patrick’s Day were belated on my calendar...

Well, everybody loves Mexican green guacamole (real or Tex-Mexy) and I’d rather say “without guacamole, no Mexican foods”. According to my cookery mantra, guacamole even meets the “easy” trinity; 1.easy to cook, 2.easy to adapt and 3.easy to eat! It’s worth remembering Nigella Lawson once introduced “roquamole”, her gorgeous twist mixing avocado with Roquefort and sour cream. Take this shortcut if you’d missed the program:



Among many variations of guacamole in the world, then “wasabimole” is my little creation - super-speedy to prepare, yet healthier and more pungent with a hint of “wasabi” paste, an acclaimed Japanese condiment. Coupled with peppery watercress in place of the coriander, it brings an early-summer impact to your sharpening taste!

WASABIMOLE

* Serves 2
1 ripe avocado, peeled and stone removed
2 tbsp watercress, roughly chopped
1/2-3/4 tsp wasabi paste
1 tsp soy sauce
Salt, to taste

Garnish:
Shichimi togarashi (available in a Japanese grocery)

1. Mash the avocado flesh with a fork, add all the other ingredients.
2. Put the mixture into a bowl and serve immediately, sprinkled with the shichimi.

Tips:
1. You don’t need to use fresh wasabi. Indeed, the paste in tube (or powder diluted with water) works better for the recipe.

As well as classic guacamole, this goes delicious with anything floury like wheat tortillas, corn tortilla chips, and crunchy toasts. Fresh vegetable sticks and greens will do too. Today, I made a version of quesadilla folded with grated cheddar. Be warned, this is so yum.



FYI, “shichimi togarashi” (or simply “shichimi”) is a Japanese chilli-based condiment. As the word of “shichimi” means “seven tastes”, its blend includes several spices like red chilli pepper, black sansho pepper, dried mikan orange peel, black sesame seeds, poppy seeds, nori (dried seaweed) and hemp seeds. Being available at any grocery and supermarket, shichimi is used to spice up not only hot noodles, but yakitori and other savoury dishes. Also, it’s been a rising flavour for potato crisps/ rice crackers over recent years.

28 comments:

Chow and Chatter said...

wow this is very cool come on give me a guest post!

Love Rebecca

TasteHongKong said...

You also have here another gorgeous twist of guacamole with the addition of wasabi.
Thanks for the shortcut and happy holidays.

the lacquer spoon said...

Dear Rebecca, Yes, the time has come! Anytime should be OK, thank you :)

Dear TasteHongKong, I find wasabi is a versatile condiment and want to explore how to use! Good day from Tokyo amid the long holiday :)

Anncoo said...

Is not easy to get fresh wasabi in Singapore so I always prefer to use the tube one than the powder.
Thanks for holidays.

the lacquer spoon said...

Dear Anncoo, tubed wasabi is fine. In Japan, fresh wasabi is really expensive, priced at 500-2,000JPY per root, so every household and casual eateries use the tube daily :)

Lyndsey said...

Interesting "wasabi-mole" I love getting more ideas how to use wasabi. My husband can handle the heat of wasabi, but not chillies. I love spicy food, so it's nice to beable to make the same thing for both of us.

Carolyn Jung said...

Why I have never thought to add wasabi to guacamole is beyond me. This sounds like a great flavor combo. Am heading to the market to get a few avocados now!

MaryMoh said...

Thanks as sharing with us about Japan. It's always interesting to know more. It's May now....time I grow more too...haha. Love our guacamole. Would be go good as dips for chips.

Robyn said...

I adore guacamole... And I much prefer the sound of wasabimole to roquamole. Yum!

the lacquer spoon said...

Dear Lyndsey, thanks for your comment! Glad to know both of you love wasabi, and now you can try Japanese shichimi powder as well :)


Dear Carolyn, thank you! It’s also good to add a hint of wasabi to mayo for veg sticks and prawn cocktail :)

My Little Space said...

Hi dear, I have some awards for you. Please feel free to pick them up. Thank you!
Regards, Kristy

the lacquer spoon said...

Dear Mary, thanks always! I grow up too... well, that means we need to cook and eat more ;)


Dear Robyn, thank you for the note :) The buttery, creamy texture of guacamole comforts us, right?

the lacquer spoon said...

Dear Kristy, Great news for the awards! I visit your blog soon :)

dinnersanddreams said...

This is a very nice avariation of guacamole. Lucky you and your golden week. Enjoy!

Lazaro Cooks! said...

Saw your profile on Kristy's page. Glad I read your wonderful blog. Look forward to following you here. Cheers!

the lacquer spoon said...

Dear Nisrine, Thanks! It’s been sunny in Tokyo over this week. Enjoying the perfect holiday :)


Dear Lazaro Cooks!, Welcome and thanks for your note! Currently, I’m updating my post around twice a week, but will try to write more :)

Little Inbox said...

Enjoy your holiday. My Japanese customers at work are all enjoying the Golden Week. Envy!

the lacquer spoon said...

Dear Little Inbox, Thank you! Wait a bit more until our life is back to normal next week, pls ;)

Biren said...

That's a cool mole with the wasabi. I'll have to try that.

Thanks for visiting my blog and following. Hope you will visit again soon :)

the lacquer spoon said...

Dear Biren, Thank you for visiting my blog! Looking forward to your post for sure :)

Sonia (Nasi Lemak Lover) said...

Thanks for dropping by my blog. I hope to learn from you the Japanese dishes as my family members are Japanese food lover. I will visit you again to check what you cook the next.

the lacquer spoon said...

Dear Sonia, Thanks for following my blog too! Day by day, I feel happy to find many more people interested in Japanese food :)

Kitchen Butterfly said...

Sounds fantastic. A good one to remember when I whip up my next guacmole

the lacquer spoon said...

Dear Kitchen Butterfly, Thanks! Wasabi is a magic condiment to bring a Japanese breeze over your table, I must say :)

Lady Ren said...

great blog- so nice to meet you. I love your cooking style.

the lacquer spoon said...

Dear Lady Ren, Thank you for stopping by and nice to meet you too! My cooking is relatively easy. Hope I can update more...

pigpigscorner said...

I like the asian twist here! Nice one!

the lacquer spoon said...

- pigpigscorner, thanks! I like such a brain work in the kitchen :)

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