山葵Wasabi

Recipes

Cooking with wasabi

Wasabi loves fat, salt and coolness. Add it at the end of cooking — heat destroys its aroma. These six recipes use the rhizome and the leaves.

Fresh Grated Wasabi with Sashimi

刺身と本わさび

Fresh Grated Wasabi with Sashimi

The classic. Freshly grated rhizome is sweet, green and gently hot — nothing like the tube.

10 minServes 2

Ingredients

  • 1 fresh wasabi rhizome (about 5 cm used)
  • 200 g sashimi-grade tuna, salmon or yellowtail
  • Good soy sauce
  • Shiso leaves and daikon threads to garnish

Method

  1. Scrub the rhizome under cold water and trim the top leaf nodes with a knife.
  2. Grate the top end in slow circles on a sharkskin grater until you have a teaspoon of paste.
  3. Gather the paste into a small mound and let it rest 2–3 minutes so the heat develops.
  4. Slice the fish, arrange on shiso and daikon, and place the wasabi beside it.
  5. Dab a little wasabi directly onto each slice, then dip the fish side lightly in soy.
Wasabi Soy Dressing

わさび醤油ドレッシング

Wasabi Soy Dressing

A bright, savory dressing for crisp greens, cucumbers, cold tofu or grilled fish.

5 minServes 4

Ingredients

  • 1 tsp grated wasabi
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp honey or mirin
  • 1 tsp toasted sesame seeds

Method

  1. Whisk soy sauce, vinegar, honey and sesame oil in a small jug.
  2. Stir in the wasabi just before serving to keep its aroma fresh.
  3. Pour over salad and finish with sesame seeds.
Wasabi Mashed Potatoes

わさびマッシュポテト

Wasabi Mashed Potatoes

Buttery mash with a clean, fresh heat — a perfect partner for roast beef or salmon.

30 minServes 4

Ingredients

  • 1 kg floury potatoes, peeled and cut
  • 80 g butter
  • 150 ml warm milk or cream
  • 2–3 tsp grated wasabi, to taste
  • Salt and chopped chives

Method

  1. Boil the potatoes in salted water until very tender, about 18 minutes. Drain well.
  2. Mash with butter, then beat in the warm milk until smooth.
  3. Let it cool slightly, then fold in the wasabi — too much heat dulls its flavor.
  4. Season with salt and top with chives.
Steak with Wasabi Butter

わさびバターステーキ

Steak with Wasabi Butter

In Japan, steak is often served with wasabi instead of mustard. This butter melts into it.

25 minServes 2

Ingredients

  • 2 ribeye or sirloin steaks
  • 60 g soft butter
  • 2 tsp grated wasabi
  • 1 tsp chopped parsley
  • Pinch of flaky salt
  • Oil, salt and pepper

Method

  1. Mix butter, wasabi, parsley and flaky salt. Roll into a log and chill for 15 minutes.
  2. Bring steaks to room temperature, season and sear in a hot pan 3–4 minutes per side.
  3. Rest 5 minutes, slice, and top with a disc of wasabi butter.
Wasabi Leaf Tempura

わさびの葉の天ぷら

Wasabi Leaf Tempura

Nothing is wasted: the leaves are peppery and turn wonderfully crisp in a light batter.

20 minServes 2

Ingredients

  • 8–10 wasabi leaves with short stems
  • 100 g cake flour
  • 1 egg yolk
  • 170 ml ice-cold sparkling water
  • Neutral oil for frying
  • Salt and lemon wedges

Method

  1. Heat oil to 170 °C. Wash and thoroughly dry the leaves.
  2. Mix yolk and ice water, then stir in the flour briefly — lumps are fine.
  3. Dip each leaf on one side only and fry 40–60 seconds until crisp.
  4. Drain on paper and serve immediately with salt and lemon.
Wasabi Ice Cream

わさびアイス

Wasabi Ice Cream

A sweet, creamy start followed by a gentle wasabi lift — a favorite in Izu and Azumino.

20 min + freezingServes 6

Ingredients

  • 300 ml cream
  • 200 ml whole milk
  • 4 egg yolks
  • 100 g sugar
  • 2–3 tsp freshly grated wasabi

Method

  1. Heat milk and cream until steaming. Whisk yolks with sugar.
  2. Pour the hot milk onto the yolks, return to the pan and stir until it coats a spoon (82 °C).
  3. Cool completely, then whisk in the wasabi.
  4. Churn in an ice-cream maker and freeze for 3 hours before serving.