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+ servings

Wasabi

The wasabi recipe can be used to make sauces or dips. It is very spicy, so it's best to keep it refrigerated. However, if you plan to serve it to others, you can grate the rhizome into a ball and serve it in a sculpted form. As long as it's stored in a container that's air-tight, it will stay fresh for a long time.
5 from 8 votes
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Course: Sauce
Cuisine: Japanese
Diet: Vegan
Keyword: wasabi
CookingStyle: Handcrafted Cooking
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 5 servings
Calories: 3kcal
Author: James Anderson
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Ingredients

From the rhizome

  • Wasabi root

From horseradish (imitation wasabi)

  • 4 teaspoons horseradish grated
  • 1 teaspoon Chinese mustard pounded or pureed
  • A few drops Soy sauce according to taste
  • A few drops vinegar to taste (enhances pungency)
  • 1 cooked anchovy chopped finely (optional)

Instructions

From the fresh rhizome

  • Wash the wasabi rhizome and let it air dry.
    wasabi
  • Peel about ⅓ inch around the end.
    wasabi
  • Grate using a fine grater, or special wasabi sharkskin grater, enough for 1 serving or more.
    wasabi
  • Shape the resulting paste into a ball and let it stand for about 10 minutes for the flavor to develop.
    wasabi
  • Wrap any leftover in a damp paper towel and then with plastic wrap.
  • Note: Wasabi is pungent, so be careful not to get it in your eyes. Also, the flavor quickly deteriorates.

To store wasabi root

  • Wrap it in muslin cloth, leaving the cut end exposed.
  • Immerse the cut end in a little water and refrigerate. Change the water every 3 days. Wasabi will keep this way for about a month.

To make imitation wasabi

  • Combine ingredients thoroughly and adjust the flavor accordingly. Store in an airtight jar and refrigerate.
  • A regular condiment for sushi.

Video

Notes

  • Wasabi's intensity can vary based on its preparation. Always taste and adjust according to your preference. Remember, it's easier to add more than to take away.
  • While wasabi is traditionally paired with sushi, its versatile nature allows it to be used in various dishes. Be adventurous and let your culinary imagination soar.
  • For those new to wasabi, the heat might be intense initially but quickly mellows. Don't be put off by the initial punch; the nuanced flavors are worth the journey.
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Nutrition

Serving: 1serving | Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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