They’ve been part of our takeaway orders for generations. We explore the history of Chinese/Australian takeaway classics, including the dim sim, lemon chicken and sweet & sour pork.
If you’re intimidated by wasabi, that’s understandable. Take too much into your mouth at once and it can feel like your head is going to explode. But like a lot of exotic, somewhat rare and spicy foodstuffs, it’s criminally underused. Despite it’s pungency, wasabi has a multitude of uses beyond sitting next to raw fish. Even outside of Japanese food, it’s a versatile ingredient you can use to add some zing to any dish. Don’t believe us? Well here are some of our favourite ways to use wasabi outside of eating it with sushi or sashimi.
Check out this Japanese recipe for Wasabi Chicken with Mashed Potato.
Basting with Wasabi
Mix it with Rice or Noodles
Wasabi adds some spice to this Japanese recipe for Ochazuke.
Sauces and Dressings
And if you’ve ever made your own vinegarette to throw on a salad, then you’ve probably used Dijon or American mustard to add some zing. Wasabi can be used in exactly the same way, marrying the other flavours and helping balance out the salt and acid.
It works wonderfully with mirin and yuzu, and of course your old favourite soy. Prefer something from Southeast Asia? Mix it with some soy and fish sauce and a little ginger and use it as a dipping sauce for spring rolls or over a prawn salad.
Try out this Japanese recipe for homemade Wasabi Mayonnaise.
Sweets and Snacks
Those who prefer sweet Japanese snacks can get stuck into wasabi Kit Kats, though they may be a little bit expensive as they’re only available in certain areas in Japan.
If you’re making your own desserts, it really does work wonderfully with chocolate (think chilli and chocolate), so add some next time your melting some down.