wasabi

Roast Beef Tenderloin with Wasabi-Garlic Cream recipe | Epicurious.com

heavy whipping cream

garlic cloves, pressed

beef

olive oil

salt

sugar

Deze loaded papadum met mango, paprika en rivierkreeftjes is echt heerlijk! En ontzettend makkelijk om te maken. Lekker als voorgerecht.

Loaded papadums met mango, paprika en rivierkreeftjes

papadums (met koriandersmaak, Patak’s)

rode puntpaprika

mango

rivierkreeftjes

bosuitjes (alleen het groene deel)

eetlepels mayonaise

eetlepel limoensap

theelepel wasabipasta

zoete chilisaus (of srirachasaus)

theelepel sesamzaad (om te garneren)

Leg op ieder bord alvast een papadum.

Schil de mango en snijd het vruchtvlees in dunne plakjes of reepjes. Snijd de puntpaprika in ringen (verwijder de zaadjes en zaadlijsten). Beleg hier de papadums mee. Verdeel de rivierkreeftjes ook over de papadums

Maak een dressing van de mayonaise, het limoensap en de wasabipasta. Doe dit in een plastic zakje en knip een klein hoekje af. Drizzle hiermee de dressing over de papadums. Verdeel ook wat druppels zoete chilisaus over de papdums.

Snijd de bosuitjes in schuine ringetjes en strooi dit samen met het sesamzaad over de loaded papadums om te garneren.

The nuoc cham is spicy, sweet, sour, and somewhat funky; when you add coconut milk, some of the fire is toned out and replaced with a rich creaminess. Since the nuoc cham contains a fair amount of fish sauce, it makes a sensible companion to seafood. Here, we&#39;ve used shrimp, though flaked poached fish would be welcome, too. The fast-to-cook rice noodles will loop around whatever protein you&#39;ve chosen, catching the sauce and hiding kernels of corn and little sweet peas. The dressing recipe adapted from Ali Slagle and Alexandra Stafford via Bon Appétit.

Vietnamese-ish Rice Noodle Salad with Shrimp, Peas, and Corn 

fish sauce

lime zest

lime juice

garlic clove, sliced

coconut milk,

grapeseed or olive oil

Thai chiles, thinly sliced

rice noodles

corn kernels

peas (frozen peas are fine)

Lime wedges,

Bean sprouts,

peeled, deveined, cooked shrimp (boil, broil, sauté)

Wasabi peas, for serving (optional)

Fresh basil and mint,

In a jar, mix the sugar, fish sauce, lime zest, and lime juice with a fork or whisk until the sugar is completely dissolved. Add the garlic and chilies and a few grinds of black pepper, and let everything hang out for around 30 minutes. Taste and adjust sugar and lime juice. This will keep in an airtight jar in the fridge for up to 1 week. 

Whisk in the coconut milk, then drizzle in the oil, whisking to emulsify. Taste and adjust. 

For the coconut nuoc cham: 

Place the rice noodles, corn, and peas in a large bowl. Bring a kettle of water to a boil, then pour the hot water over the rice noodles. Let this sit, stirring occasionally, for 10 to 15 minutes, until the noodles are tender. Drain, rinse with cold water, and drain well.

Mix the noodles and vegetables with the coconut nuoc cham. Mix in the shrimp, then top with the bean sprouts, wasabi peas, and fresh herbs. Serve with lime wedges. 

For the salad:

Cold, nutty soba noodles pair perfectly with a soy sauce and mirin dipping sauce.

Classic Cold Soba Recipe

dashi

soy sauce

mirin

soba

Accompaniments

wasabi,

and finely chopped green onions

nori,

Bring dashi, soy sauce, mirin, and sugar to gentle boil over medium heat.  Remove from heat and allow to cool.

Set out 4 serving plates. Divide equally among plates: dab of wasabi, grated daikon, and scallions.  

In the meantime, bring 2-quart pot of water to boil over high heat and add soba.  Return water to boil and cook the noodles until tender but firm, 3 to 5 minutes.  Have ready a large bowl or pot ready with ice water. Use strainer to remove soba from pot.  Place soba into ice water and chill until noodles are cold.  Drain noodles. 

Make mound with noodles on each plate.  Pour dipping sauce into individual little bowls to serve alongside noodles.  

To eat, stir some daikon, wasabi, and green onion into dipping sauce.  Take some noodles with chopsticks and dip.  

Melt-in-your-mouth Wasabi Seared Tuna with a spicy dipping sauce is the perfect appetizer for entertaining!

Wasabi Seared Tuna

sized, thick sushi-grade ahi tuna tuna

canola oil (divided)

Salt & pepper

wasabi peas

black sesame seeds

Wasabi paste

rice vinegar

ginger

red pepper flakes

green onion

Pat the tuna steaks with a paper towel to remove any moisture. Brush the tuna with canola oil all over and salt and pepper each side.

Pulse the wasabi peas in a small food processor until it forms a course powder. Place the peas in a shallow dish for dredging such as a pie pan and mix in some black sesame seeds.  Dredge the tuna steaks on all sides in the wasabi peas powder to coat.

Heat a medium cast iron skillet on high heat. Add about 1 tablespoon of canola oil. Sear the tuna for 3 minutes on first side and 2 minutes on second side until nicely seared on the outside and rare on the inside. Make sure to sear the sides as well. Take out of the skillet and let rest on a cutting board for 5 minutes. Slice thinly against the grain and serve with the dipping sauce and a dollop of wasabi paste.

This was beyond amazing and so easy to make. A total hit at a party!!!!

This looks amazing! I’m definitely trying this one next time I entertain!

Where can i find Wasabi peas in the produce or grocery  spot?

https://www.youtube.com/watch?v=Ne2jwu3W8bI

This starter dish is made to impress! The wasabi peas are not at all spicy, but give the tuna a pretty outside color and nice texture. It’s always a big hit with my dinner guests!
GET THE RECIPE: https://www.asiancaucasian.com/wasabi-seared-tuna/

In 2011, Alex Witchel got this recipe from the chef Tadashi Ono, who made it for a pairing with rose Champagne, during an interview with the restaurateur Rita Jammet. “The burger was its own eureka,” she wrote. “Half beef, half pork, it stayed uncannily moist despite being cooked through. Perfection.” Mrs. Jammet agreed. “The rosé has a little more fruit,” she said. “It picks up the sweet from the ketchup, while the bubbles and acidity cut through the fat of the meat.” So there you have your wine pairing, if you’re interested. The burger goes beautifully with beer as well.

Japanese Burgers With Wasabi Ketchup

ketchup

wasabi paste

panko or other dry bread crumbs

milk

sirloin

pork

white onion

pepper

Sesame oil,

brioche buns,

Prepare the wasabi ketchup: Whisk together the ketchup, soy sauce and wasabi paste.

Make the burgers: Prepare a grill for medium heat. In a large mixing bowl, combine the bread crumbs and milk and let rest 2 to 3 minutes. Add the sirloin, pork, onion, soy sauce, salt and pepper. Knead the meat until it becomes sticky and binds together; divide into 4 parts.

Lightly dab your hands with sesame oil. Using your palms, roll each part of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2-inch-thick patty. Make a shallow indentation across the center of the patty with the side of your hand, to keep it from puffing while it grills.

For the wasabi ketchup

Grill the burgers, flipping twice, until browned and cooked through, with no pink in the middle, about 10 minutes. (Alternatively, they may be broiled or sautéed.) Let rest for 2 minutes. Serve on buns, topped with some wasabi ketchup.

For the burgers

This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it’s been sitting in the fridge, as it wants to separate.

Wasabi-Soy Vinaigrette

garlic cloves, finely grated

sesame oil

wasabi paste,

In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.

Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

Add some serious kick to your dinner with this punchy wasabi dressing that'll lift your noodle-game to new levels.

Broccolini and soba noodle salad with wasabi dressing and ginger salt

eggs

broccolini, sliced lengthways

(120 grams) frozen podded edamame, thawed

peanut oil

tsp wasabi paste

tbs sea salt flakes

tsp very finely chopped ginger

soba noodles,

avocado, sliced

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977445562001&=domain=del

5348771529001-5977445562001

This easy Japanese inspired side dish is also easy on a budget!

Wild rice salad with wasabi dressing

pkt Sunrice wild rice blend

milliliters (3 cups) Massel vegetable liquid stock

Lebanese cucumbers, ends trimmed, finely chopped

red capsicum, halved, deseeded, finely chopped

green shallots, ends trimmed, thinly sliced

milliliters (1/4 cup) soy sauce

tbsp sesame oil

coriander leaves

A healthy meal you can enjoy for breakfast, lunch or dinner, that crushes hunger pangs and takes a good photo too!

Egg Buddha Bowls Recipe

pumpkin

cooking oil spray

onion

white wine vinegar

water

quinoa

broccolini

carrot large finely shredded

beetroot grated peeled

avocado large sliced

salt and pepper

vegetable oil

tbs rice wine vinegar

tsp sesame oil

tsp honey

tsp wasabi paste *to taste

You haven't had wasabi peas until you've had them with fresh wasabi. Get the recipe on Tasting Table.

Wasabi Peas Recipe

½ cup finely grated fresh wasabi

dry mustard powder

freeze-dried peas

Preheat the oven to 225 F, and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk together the wasabi, mirin, rice vinegar, mustard powder and salt.

Add the freeze-dried peas, and toss to coat. Stir the mixture gently so that all the peas are fully coated with the paste but not broken up. Arrange the coated peas on the prepared baking sheet, making sure that no peas are touching.

Bake until dry, 60 minutes. Let cool completely, then transfer to a bowl and serve.

Cucumbers With Wasabi And Rice Vinegar Recipe by by Maggie Ruggiero. Browse recipes by occasion, ingredients, cuisine, festivals and more..

Cucumbers With Wasabi And Rice Vinegar Recipe

cucumbers (about 5)

wasabi powder

rice vinegar (not seasoned)

adjustable-blade slicer

These Healthy Roasted Wasabi Chickpeas will satisfy a craving for a crunchy, salty snack while increasing your plant-based protein and fiber for the day.  They are fantastic on their own or as a salad topper or any other dish you would like a bit of crunch added to.

Healthy Roasted Wasabi Chickpeas

can chickpeas, or 1.5 cups pre-cooked from dry beans

wasabi powder, separated

extra virgin olive oil

Inspired by the desire to make use of some leftover wasabi paste, this is the kind of chicken salad that’s sure to become a go-to recipe. The best advice here is to make a large batch, and save it for multiple meals. Equally delicious cold or at room temperature, this salad is especially good in a sandwich, tucked into soft potato rolls. Embrace the wasabi and think of it as a hot mustard; you can even dial it back, starting with less, then adding more to taste. Lime juice lends a mellow acidity that rounds out the dressing.

Chicken and Celery Salad With Wasabi-Tahini Dressing

chicken breasts (about 1 pound total)

Kosher salt

lime juice,

tahini

garlic cloves, grated

celery ribs, celery leaves

Sesame seeds,

In a medium pot, cover chicken breasts with about 2 inches of water, and season with 2 tablespoons kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, about 20 minutes. Once the chicken is cooked, remove it from the pot and let cool.

While the chicken cools, make the dressing: In a medium bowl, whisk together lime juice, tahini, wasabi paste, garlic, sugar and 1/4 cup water until smooth. Season to taste with salt.

Cut celery into 2-inch segments, then cut segments lengthwise into matchsticks and place in a large bowl.

Using two forks or hands, shred the chicken into bite-size pieces and transfer to the bowl with the celery.

Pour dressing over the chicken and celery and toss to coat. Top with celery leaves and sesame seeds, and serve with lime wedges.

Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option

Veggie okonomiyaki

plain flour

spring onions

pak choi

Savoy cabbage

red chilli

½ tbsp low-salt soy sauce

½ tbsp rapeseed oil

mayonnaise

lime

sushi ginger (optional)

(optional)

Whisk together the eggs, flour and milk until smooth. Add half the spring onions, the pak choi, cabbage, chilli and soy sauce. Heat the oil in a small frying pan and pour in the batter. Cook, covered, over a medium heat for 7-8 mins. Flip the okonomiyaki into a second frying pan, then return it to the heat and cook for a further 7-8 mins until a skewer inserted into it comes out clean.

Mix the mayonnaise and lime juice together in a small bowl. Transfer the okonomiyaki to a plate, then drizzle over the lime mayo and top with the extra chilli and spring onion and the sushi ginger, if using. Serve with the wasabi on the side, if you like.

Top 16 wasabi recipes from across the web

The most viewed wasabi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roast Beef Tenderloin with Wasabi-G...

Loaded papadums met mango, paprika ...

Vietnamese-ish Rice Noodle Salad wi...

Classic Cold Soba Recipe

Wasabi Seared Tuna

Japanese Burgers With Wasabi Ketchu...

Wasabi-Soy Vinaigrette

Broccolini and soba noodle salad wi...

Wild rice salad with wasabi dressin...

Egg Buddha Bowls Recipe

Wasabi Peas Recipe

Cucumbers With Wasabi And Rice Vine...

Healthy Roasted Wasabi Chickpeas

Chicken and Celery Salad With Wasab...

Veggie okonomiyaki

Wasabi Chicken with Wasabi Mashed P...

Top 16 wasabi recipes from across the web

The most viewed wasabi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast Beef Tenderloin with Wasabi-G...

Loaded papadums met mango, paprika ...

Vietnamese-ish Rice Noodle Salad wi...

Classic Cold Soba Recipe

Wasabi Seared Tuna

Japanese Burgers With Wasabi Ketchu...

Wasabi-Soy Vinaigrette

Broccolini and soba noodle salad wi...

Wild rice salad with wasabi dressin...

Egg Buddha Bowls Recipe

Wasabi Peas Recipe

Cucumbers With Wasabi And Rice Vine...

Healthy Roasted Wasabi Chickpeas

Chicken and Celery Salad With Wasab...

Veggie okonomiyaki

Wasabi Chicken with Wasabi Mashed P...

The most viewed wasabi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine