By Request

BETTY SHIMABUKURO

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Put a tang into
food with wasabi

Wasabi is a blob of green paste -- adore it or ignore it along with your sushi or sashimi. But if that's the only way you know wasabi, you're missing out on a world of possibilities.

Grace Tobita e-mailed for some ideas for using this Japanese condiment. "I only know how to use it on raw fish. I'm sure there are other uses."

For sure. Wasabi is a favored flavor among local chefs, who value the distinctive bite and taste of Asia it adds to their dishes. You'll find it on restaurant menus in dishes from appetizers to desserts, even stirred into French buerre blanc sauces.

For a quick idea, Roy Yamaguchi, in his cookbook "Feasts from Hawaii," suggests mixing wasabi into cocktail sauce for dipping grilled shrimp. Go with 2 tablespoons wasabi dissolved in an equal amount of water; stir that paste into 3/4 cup ketchup mixed with 2 tablespoons prepared horseradish sauce.

The recipes that follow come from chef Alan Wong and Jackie Lau, corporate chef for Yamaguchi's Hawaii restaurants. Wong's is a simple, kicked-up starch, while Lau's wasabi-spiced mochi is an intriguing, refreshing dessert that is sure to impress.

When using wasabi, keep in mind that freshness and brand will affect its volatility. You'll want to make adjustments according to your tolerance level. For more the roots of this intriguing condiment, see Key Ingredient on Page D1.

Wasabi Smashed Potatoes

"Alan Wong's New Wave Luau" (Ten Speed Press, 1999, $35)

1-1/2 pounds russet potatoes, peeled and cubed
2 heads roasted garlic (see notes)
1/2 cup butter, at room temperature
3/4 cup heavy cream, warmed
Salt to taste
1/4 cup grated fresh wasabi or 1/2 cup wasabi paste (see notes)

Boil potatoes in salted water 15 to 20 minutes, or until soft. Drain.

Squeeze garlic cloves out of heads. Place in a bowl with potatoes, then whisk in butter and cream. Whisk rapidly, so potato absorbs the other ingredients well. Season with salt. Beat wasabi into potatoes just before serving. Makes 4 to 5 cups.

Notes: To roast garlic, rub heads with olive oil and sprinkle with salt. Roast at 300 degrees for 1 hour. May be refrigerated up to a week. One head will yield about 3 tablespoons softened garlic. To make wasabi paste, mix hot water into wasabi powder, adding just enough so the paste sticks to the bottom of a bowl. If you're not using it right away, cover it so the pungent fumes (and flavor) don't escape.

Approximate nutritional analysis, per serving (without added salt to taste): 260 calories, 20 g total fat, 12 g saturated fat, 60 mg cholesterol, 130 mg sodium, 19 g carbohydrate, 2.5 g protein.*

Wasabi Mochi with Ginger Syrup

Chef Jackie Lau

1 16-ounce box mochiko (rice flour)
2 cups water
3 tablespoons wasabi powder, made into a paste with hot water
1 cup sugar
1 drop green food coloring
1/4 cup water
Katakuriko (potato starch), for dusting
Vanilla ice cream
>> Syrup:
3 cups water
2-1/4 cups sugar
4 tablespoons candied ginger, finely minced

Mix mochiko in 2 cups water until smooth (add a bit more water if necessary). Line a steamer with a non-terry dishcloth and pour mochiko mixture onto the cloth. Steam 20 minutes.

Meanwhile, combine wasabi paste, sugar, coloring and 1/4 cup water; stir to dissolve, then divide mixture in 3 parts.

In large bowl, combine wasabi mixture with steamed mochiko mixture in 3 parts, mixing well after each addition. Turn onto a flat surface dusted with katakuriko and cool just enough to handle. Knead until smooth (use gloves to protect hands). Roll into a log 1 inch in diameter. Cool, then roll into 3/4-inch balls, dusting with katakuriko. Cover.

To make syrup: Combine water and sugar in a saucepan. Bring to boil over medium heat, then simmer until sugar is dissolved and liquid is clear, about 1 minute. Cool, then stir in candied ginger.

Serve mochi balls over ice cream and pour syrup over the top. Add sliced fruit if desired. Serves 8.

Nutritional information unavailable.

Food Stuffs: Morsels

Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.