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10 Wasabi Recipes to Spice Up Your Menu

If you’ve ever tasted wasabi, no doubt it was accompanying sushi or sashimi. Made from a stem of the plant that is part of the same family as mustard and horseradish, this instantly recognisable green paste adds a punch of fiery heat to any dish.

Far from being just an accompaniment to sushi, wasabi is a versatile flavouring that can add an unusual but sophisticated flavour to a simple dish. Try out these 10 recipes to experience all that wasabi has to offer.

1. Wasabi guacamole

Add a fun twist to your usual guacamole by adding some wasabi powder or fresh wasabi paste to the basic ingredients. You may want to add a dash of hot pepper sauce too, to intensify the flavour.

2. Wasabi mayonnaise

A simple mayonnaise can be spiced up with the addition of wasabi. Simply mix egg yolks, white wine vinegar and wasabi powder in a bowl and then beat a few drops of oil into the mixture until all the oil has been blended to a mayonnaise texture.

3. Wasabi devilled eggs

If you like the taste of devilled eggs, you’ll love the added punch that adding wasabi can bring. Simply add wasabi to your mayonnaise mixture and pipe or spoon it into your boiled egg white shells.

4. Spiced beef stir-fry wraps

Once you’ve made your wasabi mayonnaise, you can use it to spice up all kinds of foods for tasty snacks and packed lunches. Add wasabi mayonnaise to strips of shredded beef that have been cooked with cumin and dried chilli flakes, and serve with stir-fried vegetables in a flour tortilla wrap. If you don’t have time to make your own wasabi mayonnaise, simply mix wasabi powder into the shop bought variety.

5. Wasabi-crusted chicken breasts

Combining wasabi powder with a mixture of breadcrumbs makes a perfect spicy crust for chicken breasts. Dip the breasts in beaten egg before coating them in the wasabi breadcrumb mixture and then fry the breasts in hot oil. You can coat each side of the breast for double the effect. Serve the chicken breasts with a sauce made from teriyaki sauce, sake and chicken broth. See the full recipe from Epicurious here.

6. Salmon with honey and wasabi sauce

Oriental flavours seem to bring out the taste of salmon in this easy-to-make dish. All you need is some soy sauce, rice vinegar, fresh ginger, honey and wasabi powder, which you mix up to make a flavoursome sauce that pairs extremely well with salmon. Check out the full recipe here.

7. Wasabi fish, chips and peas

For a unique take on traditional fish and chips, make your batter for the fish with pear cider, and then mash your cooked peas with some wasabi paste. Read the full recipe here.

8. Wasabi Peas

You’ve probably already eaten commercially-made wasabi peas, but it’s really easy to make your own at home. They’re spicy, they’re hot, and they’re totally addictive. All you have to do is mix 4 teaspoons of wasabi powder and 2 teaspoons of Dijon mustard, together with 2 tablespoons each of tahini, olive oil and rice vinegar and coat your peas with the mixture before baking them in the oven until the coating is dry to touch. Read the full recipe here.

9. Smoked trout and wasabi dressing

While wasabi mixes perfectly into mayonnaise, it’s also pairs well with creme fraiche. Mix a quarter teaspoon or more, depending on your taste, into 100 millilitres of Meander Valley Creme Fraiche to make a tasty dressing for smoked trout. The cleanness of the creme fraiche combined with the heat of the wasabi will cut right through the oiliness of the fish.

10. Chilli prawn canapes

If you love the spiciness of chilli, you’ll love the extra heat created by adding a touch of wasabi to the dipping mayonnaise for this classic dish of chilli prawns. Simply marinate the prawns with chilli and lime juice before grilling, and then serve with a big bowl of wasabi mayonnaise. These are delicious when served up with a nice cold beer. Read the full recipe here.

You’re only limited by your imagination

When it comes to using wasabi paste and wasabi powder in your recipes, you’re only limited by your imagination. Replace mustard with wasabi in mashed potatoes, spice up your salad dressings with a teaspoon of the powder, or try it mixed into gravies for an added zing. It’s far more versatile than you think and can easily be added to much more than just sushi and sashimi dishes.