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Wasabi (Japanese horseradish) leaf stem stir fry in butter

Servings: 2
Preparation time: 1 minutes.
Cooking time: 6-7 minutes.
Total time: 8 minutes.

Staying in Japan for two and half years; we found new flavour and fell in love too for them. As we enjoyed ‘Nihon Ryori (Japanese food)’, fruits and vegetables available there, Wasabi stem is one of them.

Wasabi, often use in Japanese cuisine as a sharp, pungent condiment for sushi and sashimi, is derived from the root-like stem of the Wasabia japonica plant. This plant flourished in the cool, running waters of mountain streams in Japan. Although the rhizome (or the wasabi root) is most commonly used, the stems and leaves are also edible and provide a milder but equally distinct flavour profile.

Using the wasabi stem in Indian cuisine is my creative adaptation. The leaf stem is less pungent in taste than wasabi rhizome; cooking in butter makes flavourful and delicious too.

Ingredients:

Wasabi leaf stem: 1 bunch (~150 gm)
Cumin: ¼ teaspoon
Coriander powder: ½ teaspoon
Chilli powder: ¼ teaspoon
Turmeric powder: 1 pinch
Cumin powder: ½ teaspoon
Salt: ¼ teaspoon (as per taste)
Butter: 1 tablespoon
Cooking oil: 1 teaspoon

Preparation:

Cut wasabi leaf stem into 1 inch pieces, keep aside.

Method:

Take a nonstick pan/fry pan. Heat butter and oil, Put cumin and sputter it for few seconds; Add chopped wasabi stem cook on medium low flame with lid on till it get 50% done, stir in between to avoid the burn from bottom.
Lower the flame; add salt and all spices powder, continue to cook till it is done. Put off the flame, transfer into serving bowl. Decorate with green coriander.
‘Wasabi stem stir fry in Butter’ is ready to be served.