Crisp Wasabi Greens, Dicon Radish, Napa Cabbage with a Wasabi Vinaigrette. The fresh intensity of the Wasabi Greens with the suttle overtones of sesame and rice vinegar combined with the nasal felt strength in perfect balance of the fresh wasabi that lingered on my tongue just long enough to keep me wondering if I had finally arrived and if so could I remember how much of what ingredient I used in the wasabi vinaigrette I had just prepared, would I ever be able to duplicate the perfect balance of flavors I so selfishly prepared for myself with out sharing, the answer my friends is yes, yes I did remember the exact amount of ingredients that make this Wasabi Vinaigrette tossed with mentioned ingredients to become a Slaw that works so perfect with Roasted Hoisin Duck. So here it be, Wasabi Vinaigrette.
Ingredients:
2 tbsp Olive Oil
1/2 tsp Roasted Sesame Oil
1 tbsp Rice Wine Vinegar
1 tbsp Bokbunja Joo(black raspberry wine)
1 tbsp fresh grated Wasabi (adjust if using powdered)
1 tsp fresh grated ginger or pickled ginger
1tsp Low Sodium Soy Sauce
Combine all the ingredients and chill before tossing with the slaw. Speaking of the Slaw I will offer it in my next post and since I mentioned the Hoisin Duck I might as well do the whole gastronomical experience but first I want to make mention of the Bokbunja Joo, this is a Korean Black Raspberry Wine that is often served chilled as a dessert wine. It is a bit sweet and packs 16% to 20% alcohol, it does very well in marinades as I will exhibit here, with the duck, in the very near future.
Fun fact, in Korean Medicine it is said that Bokbunja Joo increases sexual stamina as well (something to think about). With this said I will return, until then "Think Good Thoughts & Smile".
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