Grating wasabi

Grating wasabi for a refreshing tofu dish. That’s a combination of two interesting textures.

A fresh wasabi root. I’ve simple grated it. That’s very different from the product in the tube. More flavored and less strong.

Okra (gombos). They have a huge jelly strength hidden in them. Like this :

Okra tororo : blanched okra, chilled, pasted in the blender. Flavored to taste with grated wasabi and soy sauce.

You can, for instance, serve okra tororo with soba.

Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

In small cubes.

I’ve poured the tororo on the tofu.

Fresh wasabi Spring rolls

Heat wave lunch ! The weather is cooking us. Wasabi is a refreshing spice, ideal for the season.

A root of wasabi.

Dices of wasabi.

Chirimen-jako (small dried fish).

Mixed in with natto and tsuyu sauce.

Inside full veggie Spring rolls.

Served with tomato juice.