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Charmoula
Melissa Clark
217 ratings with an average rating of 4 out of 5 stars
217
15 minutes
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In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine ¼ cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.
The recipe is nice. However, Harold McGee points out that most "wasabi" sold in the US is really dyed horseradish. Both wasabi and horseradish are mustards, sharing the (defensive) pungent principle allyl isothiocyanate. Genuine wasabi has some flavor compounds that horseradish and English-style mustard lack (and vice versa). But when used diluted in a mixture, as here, I'm not sure that the choice of pungency source makes any difference: go with what's in your pantry/fridge.
you can also get wasabi powder (like dry mustard), that's what i use. some of the brands are wasabi, others are horseradish, others contain both, so read the label and choose what floats your boat :)
Great on a couple of big cucumbers, sliced and salted to drain for 15, and mixed w full vinaigrette. Wonderful but not overwhelming zing from wasabi.
This is so, so easy to make and fabulous. We are addicted!!!!!
Really dislike sesame oil, toasted or regular, so subbed grape seed oil. Fantastic!
A bit too sweet.
This is so, so easy to make and fabulous. We are addicted!!!!!
Poured this over just pink salmon and sticky rice and it was perfect
Unsure why, vinegrette tastes very strongly of toasted sesame oil..thinking of adding more soy sauce, unsure.
Toasted sesame oil has a really strong flavor. My plan for this recipe is to use 1 teaspoon of toasted sesame oil and 2 teaspoons of grapeseed oil. You keep the oil and vinegar in the same proportions that way. I figure I can always add a bit more sesame oil if I think it needs it.
Worst recipe ever!
What happened for you? I was suprised that the water was not listed in the ingredients, but in the directions. Also, possibly I should have used a hotter horse radish...this is very sweet, I just made it so I'll see. Wondering why you hated it.
Great on a couple of big cucumbers, sliced and salted to drain for 15, and mixed w full vinaigrette. Wonderful but not overwhelming zing from wasabi.
The recipe is nice. However, Harold McGee points out that most "wasabi" sold in the US is really dyed horseradish. Both wasabi and horseradish are mustards, sharing the (defensive) pungent principle allyl isothiocyanate. Genuine wasabi has some flavor compounds that horseradish and English-style mustard lack (and vice versa). But when used diluted in a mixture, as here, I'm not sure that the choice of pungency source makes any difference: go with what's in your pantry/fridge.
The actual wasabi root is available in many Asian markets in the US and easy enough to make a paste. Alternatively wasabi paste is also widely available and I believe, if authentic, the paste should be from the actual wasabi root. But as you say, mustard is a good substitute. Just wanted to add that wasabi in the US, is not just dyed horseradish.
you can also get wasabi powder (like dry mustard), that's what i use. some of the brands are wasabi, others are horseradish, others contain both, so read the label and choose what floats your boat :)
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