Made from the underground stems of a plant mainly grown in Japan, but also in some other part of the world, wasabi is a pale green paste that can pack quite a punch! (Some of the wasabi you’ll see sold in stores or served at restaurants is actually imitation wasabi, made with horseradish and mustard, which has a different kind of tang.) It can also be used fresh, or as a powder.
Wasabi is often associated with sushi, but there are many other ways to embrace the punchy zip of wasabi. Here are some favourites, from spiced-up popcorn to steak skewers, seafood dishes and even a dessert!
Wasabi popcorn with nori
Wasabi peas are not just for snacking on. Crush these nose-hair tingling bombs to a fine powder, combine with icing sugar and use to toss popcorn in for a wasabi smackdown.
Crumbed barramundi burger with lime and black pepper slaw
These crumbed barramundi burgers from Joel Bennetts are a modern twist on the classic fish burger, with a lime and black pepper slaw and a Japanese-inspired wasabi tartare sauce.
Credit: Jiwon KimEpisode of The Cook Up with Adam Liaw. Cooking. 25 minutes. Rated G.
Burgers Are Better!
episode • The Cook Up with Adam Liaw • Cooking • 25mG
Wasabi steak skewers
This 20-minute meal from Jamie Oliver might be fast, but it’s definitely not lacking in flavour! Sesame-crusted, wasabi-flavoured steak skewers are paired with asparagus, snowpeas and bok choi for a fresh and easy meal.
Wasabi steak skewers. Credit: Penguin Michael Joseph / David LoftusWasabi and warrigal greens pesto
Serve this pesto, shared by Bruce Pascoe on The Cook Up, alongside pan–fried barramundi or any other seafood, meat or grilled veggies.
Wasabi and warrigal greens pesto Credit: Adam LiawEpisode of The Cook Up with Adam Liaw. Cooking. 25 minutes. Rated G.
Tasmania
episode • The Cook Up with Adam Liaw • Cooking • 25mG
Lotus root chips with wasabi mayonnaise
In this recipe from Justine Schofield, fresh wasabi brings a herbal zing to the mayonnaise dip for crunchy golden lotus root chips.
Lotus Root Chips with Wasabi Mayonnaise Credit: Justine’s Flavours of FujiSeared scallop, grapefruit and fennel salad
Amina Elshafei, who shared this recipe, explains that the dish was inspired by travels to the north of Italy where they used the local large lemons (also famously used for limoncello) that were preserved and served up sliced with grilled scallops and frisee as a salad. This salad features a miso and grapefruit dressing, which gets extra zip from a little wasabi paste.
Credit: Danielle Abou KaramEpisode of The Cook Up with Adam Liaw. Cooking. 25 minutes. Rated G.
Grapefruit
episode • The Cook Up with Adam Liaw • Cooking • 25mG
Japanese karaage mushrooms with wasabi mayo
Simple but with plenty of texture and flavour, these crunchy, battered mushrooms from Simon Toohey make a great vegan-friendly snack. Serve them up with a quick wasabi sauce, made with Kewpie mayonnaise, wasabi and lemon juice.
Japanese karaage mushrooms with wasabi mayo. Credit: Freshly Picked with Simon TooheyEpisode of Freshly Picked with Simon Toohey. Cooking. 20 minutes. Rated G.
Episode 7
episode • Freshly Picked with Simon Toohey • Cooking • 20mG
Wasabi peanuts
Spice up standard salted nuts with this recipe for wasabi-crusted peanuts. The green shell is made with a combination of beaten egg whites, wasabi powder and wasabi paste.
Crisp-skinned ocean trout with raw pea salsa
Good with fresh or frozen peas, this dish of ocean trout and salsa in a spiced pea soup (which gets some of its flavour from wasabi paste or powder, or grated fresh wasabi) is easy enough for everyday or smart enough for a dinner party.
Credit: Adam LiawEpisode of The Cook Up with Adam Liaw. Cooking. 24 minutes. Rated G.
Peas
episode • The Cook Up with Adam Liaw • Cooking • 24mG
Scallops with kombu butter and lemon
Add a bunch of flavour to half-shell scallops with an umami-rich butter flavoured with kombu, wasabi, thyme, garlic, lemon soy sauce and chilli.
Credit: Danielle Abou KaramWasabi-scented butterscotch sauce with anglaise and ice cream
In this classic case of ‘don’t knock it until you try it’, fresh wasabi brings a grassy hint and subtle bite to this butterscotch sauce, served up by Andrew Ballard on The Cook Up.
Wasabi-scented butterscotch sauce with anglaise and ice cream Credit: Kitti GouldEpisode of The Cook Up with Adam Liaw. Cooking. 24 minutes. Rated G.
Sauce
episode • The Cook Up with Adam Liaw • Cooking • 24mG
MORE WAYS TO USE WASABI
Dining and Cooking