Category Archives: Wasabi Recipes

Wasabi Mayonnaise

Why not make some delicious fresh wasabi mayonnaise for your favourite burger. This may well be an Asian Turkey Burger or for fish lovers on a salmon or tuna burger.  Wasabi mayonnaise can be a sauce for steamed baby bok choy in addition to asparagus spears, crisp-tender cooked sugar snap peas and grilled vegetables. It can also be used on dishes including chicken and pork.

Raw Organic Baby Bok Choy

Baby Bok Choy

Asparagus on rustic wooden background

Asparagus Spears

Wasabi mayonnaise can simply be added to a baked potato and finished off the top with some freshly cut chives and lets not forget the French fries!

How do we make Wasabi Mayonnaise?

Simply just blend the egg, mustard, vinegar, salt and sugar.  After blending add a stream of oil and continue the process until all of the oil is mixed in and becomes emulsified, to produce thick looking mayonnaise.  The exciting part is adding the freshly grated wasabi rhizome obtained from Wasabi Crop. Once added blend the contents for a short time, then transfer to a glass bowl and keep refrigerated until further use. Fantastic you have just made wasabi mayonnaise that will keep for up to 5 days for a delicious accompaniment to your sandwiches.

wasabi-paste.jpeg

Freshly Grated Wasabi Paste

What’s required to make about 300 mL of Wasabi Mayonnaise:

One large ‘organic’ egg

One tablespoon of Dijon mustard

One tablespoon of unseasoned rice vinegar

One tablespoon of kosher or sea salt

One tablespoon of granular sugar

One cup full of 240 mL canola oil

Three tablespoons of Freshly grated Wasabi Paste

Enjoy Fresh Wasabi Rhizomes, Leaves and Stems from Wasabi Crop!

Sofia Kitson

Wasabi Guacamole

This Wasabi Guacamole recipe will produce the wasabi kick! So, to produce this zingy pale green dip which is an alternative to the traditional Guacamole having a combination of avocados, onions, and sea salt.  For this creation, eggs, hot pepper and Worcestershire sauce are added. Moreover, the best ingredient of all is freshly grated wasabi rhizome.

Just buy the following:

Two eggs

Two ripe Hass avocados peeled and chopped

One onion, finely diced

One tomato, finely diced

Three tablespoons of fresh lime juice

One teaspoon of hot pepper sauce

Half teaspoon of Worcestershire sauce

One teaspoon of kosher salt

Quarter teaspoon of ground black pepper

1 teaspoon of freshly grated wasabi rhizome

1 Green onion, thinly sliced

Chopped fresh cilantro

Procedure:

  1. Place two large eggs into a saucepan and cover with water
  2. Cover the saucepan and bring to boil
  3. Once the water is boiling, remove from the heat and let the eggs stand in hot water for at least 15 minutes
  4. Discard the hot water and cool the eggs under cold running water
  5. Proceed to peel and dice the eggs
  6. Mash the avocados in a suitable bowl
  7. Then add the hard boiled eggs followed by the addition of onions, tomatoes, lime juice, pepper and Worcestershire sauce. In addition to salt and pepper followed by freshly grated wasabi rhizome – Wasabi Crop
  8. Mix all the ingredients and add little salt and pepper if required
  9. Place the Guacamole in a suitable serving bowl and finish off by garnishing with green onion and cilantro
  10. Finally, cover and place the Wasabi Guacamole into the refrigerator for at least 1 hour to allow the flavours to form.

 

Enjoy Fresh Wasabi Rhizomes, Leaves and Stems from Wasabi Crop!

Sofia Kitson