Watercress has quite peppery taste. The pepperiness becomes quite mild when blanched, and crunchy texture and the flavour go well with Wasabi sauce. I love this dish. But my family seems to enjoy it very little. Wasabi is a tricky ingredient to use. OK… you will enjoy this dish only if you like Wasabi.
2 to 3 Servings
Watercress 1 bunch *140 to 150g
Wasabi Paste 1 to 2 teaspoons
Dashi Stock 1 tablespoon (OR a pinch of Dashi Powder and Water 1 tablespoon)
Soy Sauce 2 to 3 teaspoons
Mirin 2 teaspoons
Extra Wasabi Paste
- Blanch Watercress in boiling salted water very quickly. Basically you put the Watercress into the boiling water root side first and as soon as whole of them went into the water, remove. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water.
- Cut into 5cm length.
- Mix Dashi Sock, Soy Sauce, Mirin and Wasabi in a large bowl. Add the Water cress and mix to combine well.
- Serve with extra Wasabi paste on top or side, so that you can make the flavour even stronger as you eat.