Recipes using wasabi
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NEW Hot Potato Salad

Barbequed Onions and Wasabi

Grilled Spiced Potatoes

Easy Tomato Salad

Rice Salad with Wasabi Dressing

Tempura Green beans, Yellow beans and Tofu

Wasabi Tofu Soup

Soba Noodle Sushi

Kappa Maki (Cucumber Roll)

Pickled Daikon Sushi

Tempura Wasabi Crisps

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Hot Potato Salad

Serves many

Boiling Potatoes - Cubed - 1 Kg (2.2 lbs).
Namida® Wasabi powder - 2 tsp
Tub of Sour Cream
Onion - finely chopped
Fresh parsley - chopped
Fresh Mint - chopped
Grated cheese - tasty
butter - for cooking

1) Make up Namida® Wasabi powder with cold water into a stiff paste. Cover and put aside for 5 minutes to allow flavour to develop.
2) Mix with tub of Sour cream and put aside.
3) Peel and cube potatoes. Cook in salted water until just soft. Drain and put aside.
4) In same pot fry a finely chopped onion in butter.
5) Add drained potatoes back into pot.
6) Mix sour cream and wasabi mix into drained potatoes.
7) Add lots of well chopped parsley and mint.
8) Place into serving bowl, ensuring all ingredients are well mixed.
9) Grated cheese can be sprinkled over top.

Recipe supplied by Ann Newnham - Caterer - NZ

Barbequed Onions and Wasabi

Serves many

Onions - thinly sliced.
Namida® Wasabi paste made with Namida® wasabi powder

1) Slice or dice the amount of onions that you would normally use for the meal you are preparing.
2) Heat some oil in a skillet, fry pan or on the barbeque, or just heat the pan (preferred method).
3) Throw in the onions, add a teaspoon of Namida® Wasabi paste per cup of onion.
4) Stir the paste into the onions while they are cooking. Eventually the paste will disappear and cook the onions until they are at the point where you like them.
5) Serve with whatever you like.

Note: This method can be used to add flavour to any vegetable that you would cook by this method. This would include Hash Browns, cabbage, kumara, parsnips, and carrots.

Grilled Spiced Potatoes

Serves many

Whole potatoes - skins on.
Namida® Wasabi paste made with Namida® wasabi powder
Namida® Wasabi & Ginger paste
Namida® Wasabi & Chilli paste
Namida® Wasabi Soy Sauce

1) Wash as many potatoes as you think you are going to need.
2) Microwave potatoes until half done.
3) Make three cuts across each potato, deep, but not all the way through.
4) Sprinkle each potato with oil.
5) Sprinkle with spices of choice (seasoned salt, onion, black pepper, etc.) over each potato and on the skin.

6) Fill each slit with slices of cheddar cheese, or fresh sliced garlic, or wasabi & ginger paste, or wasabi & chilli paste, or hot wasabi paste, or wasabi soy sauce, or hot peppers of choice.

7) Wrap each potato in individual pieces of foil. Put on grill with indirect heat and close the lid (if your grill has one).

Note: Takes about half an hour to cook, poke with a fork to be sure. If you keep them away from the direct heat source they can stay on longer, or put them on the top rack.

Easy Tomato Salad

Serves many

Sliced Tomatoes - Salad Type (Beefsteak are great).
Namida® Infused Vinegar
Extra Virgin Olive Oil
Shallots or Spring onions

1) Slice as many tomatoes as you think you are going to need.
2) Arrange the slices in a flat dish. (We use a quiche dish)
3) Thinly slice the shallots or spring onions.
4) Sprinkle the sliced shallots or onions over the top of the tomato slices.
5) Pour the wasabi infused vinegar over the tomatoes, leave 10 minutes.

6) Pour some olive oil onto the mixture to suit your taste. Optional.

7) Serve either by itself as an appetiser or as part of the main meal.

Note: This dish is a real favourite in our house, and is based on a recipe that my French and Flemish relatives use. The wasabi vinegar adds a significant other flavour dimension that will impress your family and guests.

Rice Salad with Wasabi Dressing

Wasabi Dressing
3 Spring onions (Scallions)
1 Sweet red bell pepper
1 small Cucumber; peeled
2 cups Cooked white or brown rice

1) Thinly slice spring onions.
2) Core, seed and dice red pepper into small pieces.
3) Cut the cucumber in half lengthwise and scoop out seeds. Can remove part or all of skin if desired.
4) Cut cucumber crosswise thinly into crescent shaped slices.
5) Add vegetables and rice to dressing and toss well.

Tempura Green Beans, Yellow Beans And Tofu

Serves 6

1 1/2 cups all purpose flour
1/2 cup cornstarch
2 tsp ground ginger
1 tsp salt
1/4 tsp ground black pepper
1 3/4 cups ice water
1 14 oz (400 gm) package firm tofu
Vegetable oil (for frying)
24 yellow wax beans, trimmed
24 thin green beans, trimmed

1) Combine first 5 ingredients for the batter in the blender.
2) Add 1 3/4 cups ice water and blend until smooth.
3) Transfer batter to shallow dish.
4) Cut tofu horizontally into 1/2 inch (12 mm) wide slices.
5) Cut each slice into 1/2 inch (12 mm) wide logs.
6) Arrange tofu in single layer on several layers of paper towels.
7) Cover with paper towels.
8) Let stand 1 hour.

9) Pour enough oil into heavy large Dutch oven to reach depth of 3" (75 mm).
10) Heat oil to 375 deg F (180 deg C).
11) Working in batches, dip beans into batter, shake off excess and add to oil.
12) Fry until golden, stirring often, about 3 minutes per batch.
13) Using slotted spoon, transfer to paper towels; drain.
14) Repeat with tofu and batter.

Serve beans and tofu with sauce.

Wasabi Tofu Soup

Serves 6

For the broth:
6 cups water
1 Tbsp cooking oil
2 Tbsp ginger, minced
1 Tbsp garlic, minced
2 Tbsp cooking wine
2 tsp salt
4 Tbsp soy sauce
2 tsp Namida® Wasabi paste made with Namida® wasabi powder

Soup Ingredients:
1/2 lb. (225 gms) deep fried tofu
1 block frozen tofu (see instructions below)
1/2 Cup fresh mushrooms, sliced
1/2 cup snow peas
1/2 cup cabbage, cut in 1/4 inch (6 mm) squares
1 cup rice noodles

1 Tbsp sesame oil
2 spring onions (scallions), finely chopped
Dipping Sauce

1) To prepare the tofu, first freeze overnight, then thaw it out.
2) Squeeze out excess water.
3) Cut into 2 inch (50 mm) squares.
4) Combine the dipping sauce ingredients.
5) Divide into six dipping bowls.
6) Heat oil in a small cooking pan.
7) Sauté ginger and garlic until the garlic is brown.
8) Place the ginger, garlic and remaining broth ingredients in a large pot.
9) Bring to a rolling boil.
10) Add the soup ingredients to the broth.
11) Bring back to a boil.
12) Reduce heat to medium low and cover.
13) Simmer for approximately twenty minutes.
14) Garnish with sesame oil and spring onions.
15) Serve hot into serving bowls with dipping sauce.

Soba Noodle Sushi

Serves 8 -10

1/2 pound (225 gm) soba noodles, blanched al dente
1/4 cup finely sliced spring onions (scallions), green part only
2 Tbsp light soy sauce
1 Tbsp rice wine vinegar
2 Tbsp wasabi oil (recipe follows)
1/4 cup pickled ginger, finely chopped
10 sheets of nori
1 cucumber, peeled and finely julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
Spring Onions (Scallions)
1/4 cup toasted sesame seeds
Wasabi Oil
Soy Syrup

1) In a large mixing bowl, combine soba noodles, spring onions (scallions), soy sauce, rice wine vinegar, wasabi oil, and pickled ginger.
2) Taste for seasoning.
3) On a sushi mat, place one sheet of nori, shiny side down.
4) On the bottom third of the nori, place a thin layer of the noodle mixture.
5) Place some cucumber and peppers on top.
6) Roll tightly.
7) Moisten the top edge of the nori with water to seal the sushi roll closed.
8) Slice and arrange sushi on a white platter.
9) Drizzle it with wasabi oil and soy syrup.
10) Garnish with spring onions (scallions) and sesame seeds.

Tempura Wasabi Crisps

Makes Lots

1 125ml Jar Wasabi root in Sake.
1 60ml Jar Namida® Wasabi Mayonnaise.
vegetable oil, for frying
For Batter
1 large egg 
100g (4 oz) plain flour sifted
150 ml (¼ pint)cold water 

1) Thinly slice wasabi root.
2) Drink Sake or serve with crisps .
To make the batter.
1) Lightly beat the egg until the yolk is broken and starting to blend with the white.
2) Stir in the flour and the water, until just combined, do not over mix the batter; there should be a few lumps in the mixture.
3) Set the batter bowl in a larger bowl filled with ice cubes or crushed ice.

To cook the crisps.
1) Heat about 12 cm (4") of vegetable oil in a deep heavy based pan to a temperature of 180°C/350°F or until a cube of bread browns in 30 seconds.
2) Dip the thinly sliced wasabi root into the batter and then carefully slip them into the hot oil.
3) Fry the crisps five at a time for about 30 seconds until the batter is golden and very crisp. [They normally float when cooked.].
4) Drain on kitchen paper, and keep warm while frying the remaining crisps.
5) Serve at once with the Namida® Wasabi Mayonnaise.


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Last update: 23rd Decenber 2016
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