I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do – in this snack/salad you can temper the taste to your own preferences.
It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.
The idea came from one of my loved books – Jam Today Too, by Tod Davies. A treasure trove of easy to make dishes with at-hand ingredients.
Zucchini or Radish with Soy and Wasabi
Slice 1 or 2 fresh zucchini (or red or white radish) thinly – a mandoline is good for this.
In a bowl, put enough soy sauce to coat the zucchini, not drown it. Add a splash of mirin and enough wasabi to suit your taste buds. Mix well. Add the zucchini slices, mix until they are coated, and leave to chill for 30 mins.
Eat with chopsticks (or fingers) sitting on the front porch on a sunny summer evening, or serve as a side to a meal. Delicious.
recipe notes and alternatives
If you have left over soy-wasabi after making the salad with zucchini, reuse it the following day with sliced radishes.