Other uses for fresh wasabi

[mille162]

Just got back from Japan, smuggled home some fresh wasabi roots (couldn’t believe how cheap they were compared to what we pay in the US! $10 for a good sized root seemed like stealing it!)

Anyway, I bought to take to my local fav sushi counter (he doesn’t often have fresh in as there’s not much demand from his customers). And was going to use some for wasabi mashed potatoes at home.

Anyone have any favorite/interesting recipes for using fresh wasabi?

 

[panda]

add to:
beurre blanc with yuzu
substitute in horseradish cream, plus juice from grated ginger and chopped chives
lime aioli
tartar sauce with minced red fresno peppers
sesame miso vinaigrette or marinade
honey garlic dip or glaze
deviled eggs
honeydew gazpacho

 

[mille162]

add to:
beurre blanc with yuzu
substitute in horseradish cream, plus juice from grated ginger and chopped chives
lime aioli
tartar sauce with minced red fresno peppers
sesame miso vinaigrette or marinade
honey garlic dip or glaze
deviled eggs
honeydew gazpacho

Deviled eggs and aioli sound like winners to me. Gazpacho sounds good two but haven’t had much luck recently finding good melons...thanks Panda!

I was also thinking of letting a small piece dry out a little so I could shave it with a microplane over noodles the way Scarpetta does it with horseradish over their short rib agnolotti

 

[panda]

hmm, shaved over soba noodles sounds awesome!! or yaki udon. or over pappardelle and ragu

grate it and mix with parm and panko to use as a crust

 

[parbaked]

Instead of drying out a small piece, I'd try freezing a little piece before shaving over soba.

 

[pleue]

Eat it with a hanger steak or something super beefy/iron like. Daikon oroshi + soy as well.
I like it a lot with oysters, grilled or raw.
Good with grilled squid and cooked scallops.
I like it with cooked roasted radishes too, regular or daikon.
It's nice in salad dressings, especially egg yolk based ones.
Good with Chinese style boiled/poached chicken.
Uni spaghetti.
Crab cakes.
Hiyayakko if you have access to good quality tofu.

 

[Keith Sinclair]

I got a product from Japan it is graded frozen block. I cut off a bit it goes well with already mentioned dishes here. I like it with soy sauce or ponzu with sushi. Also good in mash potatoes.
Pretty good quality fresh grated root is best if you can get it. It has a very short shelf life after graded that's why most so called wasabi is made with horseradish.