5 from 2 votes
Homemade Wasabi Paste
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Prep Time
10 mins
Total Time
10 mins
Servings:
1
portion
Course:
Condiments
Cuisine:
Japanese
Ingredients
- 1 wasabi root (hon wasabi)
Instructions
- Wash 1 wasabi root under cold running water and gently scrub to remove any dirt. Remove the stems by hand.
- Use a knife to remove any black parts. (Do not peel completely.)
- Grate using a Japanese style grater (oroshiki/oroshigame) by gently pressing the wasabi root over the spikes and moving in a repetitive circular motion. Grate what you need, don't grate the whole root.
- Transfer to a chopping board.
- Using a sharp knife, cut the wasabi finely using a rocking motion. This will make it smoother and break down any lumps.
- Enjoy with your favourite Japanese sashimi, sushi and noodle dishes!
Cup of Yum
Notes
- Grate how much you need and store the leftover wasabi root using the instructions below.
- Wipe the wasabi root dry, wrap it in dry kitchen paper and store it in a plastic ziplock bag in the refrigerator. If it dries out, rehydrate it by soaking in cold water.
- Once the stems are removed and it's been grated once, keep for up to 2 weeks using the tips above.