Wasabi Pickled Nagaimo
Crisp nagaimo is soaked in a simple wasabi and kombu tea marinade for a refreshing Japanese side dish with a gentle kick. The flavor deepens beautifully after two to three days in the refrigerator.
Wasabi Pickled Nagaimo is one of those wonderfully simple Japanese side dishes that requires almost no cooking. The fresh, crisp texture of nagaimo pairs beautifully with the clean heat of wasabi and the subtle umami of kombu tea.
It is especially good as a small appetizer with sake. After one day, the flavor is light and refreshing, while two to three days of marinating gives the nagaimo a deeper, more savory taste.
What you'll need
- About 300 g nagaimo
- 1½ tsp wasabi paste
- 100 ml water
- 1 tsp kombu tea powder
- 1 dried red chili pepper, optional
How to make it
Add the wasabi paste, water, kombu tea powder and optional dried chili pepper to a resealable bag or airtight container. Mix thoroughly until the wasabi is completely dissolved.
Peel the nagaimo and cut it in half lengthwise and crosswise into large pieces. Add it to the marinade, seal the container and refrigerate for 2 to 3 days.
When ready to serve, remove the nagaimo from the marinade, slice it into bite sized pieces and arrange on a plate.
Tips
- For a lighter flavor, marinate the nagaimo for about one day. For a stronger flavor, leave it for 2 to 3 days.
- Make sure as much of the nagaimo as possible is covered by the marinade so that it seasons evenly.
- The amount of wasabi can be adjusted to taste. Add a little more if you prefer a sharper kick.
What to drink with it
