Type what you have

Ingredients

• ✓ wasabi powder
• white rice
• water
• iceberg lettuce
• cucumber
• avocado
• imitation crabmeat
• mayonnaise
• soy sauce
• rice wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Ingredients

• ✓ wasabi powder
• pea
• celery
• carrot
• onion
• olive oil
• salt
• onion salt
• garlic powder
• tahini
• rice vinegar
• mustard

Instructions

1. 1 Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
2. 2 Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
3. 3 Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
4. 4 While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
5. 5 Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

By JANAT

Ingredients

• ✓ wasabi powder
• water
• short-grain white rice
• rice wine vinegar
• pickled ginger
• mayonnaise
• soy sauce
• sugar
• sesame oil
• imitation crabmeat
• avocado
• cucumber
• nori

Instructions

1. 1 Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
2. 2 Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
3. 3 Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

By Nicole Berger

Ingredients

• ✓ wasabi powder
• sesame seed
• seasoning salt
• white pepper
• onion powder
• kosher salt
• all-purpose flour
• egg
• milk
• tuna steak
• vegetable oil
• miso soup mix
• soy sauce

Instructions

1. 1 In a shallow bowl, mix together 1/2 cup of sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt and flour; set aside. In a separate bowl, mix together the eggs and milk.
2. 2 Dip tuna steaks in the egg mixture, then dredge in the flour mixture until well coated on both sides. Press on as many extra sesame seeds as possible, so it is well coated. Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry tuna steaks for 2 minutes per side, and immediately remove from heat. The inside of the fish should still be red.
3. 3 To make the soy miso dressing, mix together the miso soup mix and soy sauce. Heat in a small saucepan or microwave, and drizzle over steaks.

By Steve Gold

Ingredients

• ✓ wasabi powder
• cilantro
• ham
• turmeric
• ginger
• hot sauce
• sesame oil
• worcestershire sauce
• lemon juice
• mayonnaise
• pepper
• salt
• garlic
• yellow onion
• olive oil
• mixed vegetable
• red potato

Instructions

1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Ingredients

• ✓ wasabi powder
• vegetable oil
• onion powder
• garlic powder
• black pepper
• salt
• bread crumb
• all-purpose flour
• milk
• egg
• green bean
• vegetable broth
• cayenne pepper
• salt
• horseradish
• milk
• cucumber
• buttermilk ranch dressing

Instructions

1. 1 Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
2. 2 Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
3. 3 Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
4. 4 Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

By Grace Philpot

Ingredients

• ✓ wasabi powder
• water
• mayonnaise

Instructions

1. 1 Mix wasabi powder and water together in a small bowl to form a paste. Let sit for 1 minute, then stir in mayonnaise.

By CHEFJR

Ingredients

• ✓ wasabi powder
• salmon fillet
• mayonnaise
• yukon gold potato chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Place salmon, skin-side down, onto the prepared baking sheet.
3. 3 Mix mayonnaise and wasabi powder together in a small bowl; spread evenly over salmon, then press crushed chips over top.
4. 4 Roast in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By lesleyb

Ingredients

• ✓ wasabi powder
• ahi tuna
• peanut oil
• furikake
• baby green

Instructions

1. 1 Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
2. 2 To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

By Angela Bull Radoff

Ingredients

• ✓ wasabi powder
• garlic
• olive oil
• potato
• butter
• water
• milk
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
3. 3 While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
4. 4 Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

By Heather

Ingredients

• ✓ wasabi powder
• sour cream
• mayonnaise
• jalapeno pepper
• apple cider vinegar
• salt

Instructions

1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Ingredients

• ✓ wasabi powder
• olive oil
• sesame seed
• black pepper
• tuna
• french bread

Instructions

1. 1 Combine olive oil, sesame seeds, wasabi, and black pepper in a bowl. Add tuna and toss until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.

By JOELLEFLYNN

Ingredients

• ✓ wasabi powder
• mustard powder
• salt
• cayenne pepper
• black pepper
• honey
• beer
• ketchup
• worcestershire sauce
• lemon juice
• onion
• cilantro

Instructions

1. 1 In a medium saucepan, combine the mustard powder, wasabi powder, salt, cayenne pepper, ground black pepper, honey and 1/4 cup beer. Mix well, then stir in the ketchup, Worcestershire sauce, lemon juice, onion and cilantro.
2. 2 Place saucepan on the stovetop and bring to a boil over medium high heat. Reduce heat to low and let simmer for at least 1 to 1 1/2 hours. Pour in beer as needed to keep a consistency slightly thinner than ketchup.

By JIM

Ingredients

• ✓ wasabi powder
• ✓ wasabi powder
• ahi tuna
• peanut oil
• nori fumi furikake
• water
• mayonnaise
• chive
• lime juice
• tortilla chip
• avocado
• red onion

Instructions

1. 1 Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
2. 2 Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
3. 3 Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

By Love2Cook

Ingredients

• ✓ wasabi powder
• chickpea
• soy sauce
• olive oil
• lemon juice
• tahini
• garlic
• black pepper

Instructions

1. 1 Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
2. 2 Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
3. 3 Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
4. 4 Cover bowl with plastic wrap and refrigerate at least 1 hour.

By Major Tommy

Ingredients

• ✓ wasabi powder
• mirin
• sake
• soy sauce
• rice wine vinegar
• oyster
• quail egg
• flying fish roe
• lemon

Instructions

1. 1 Whisk together mirin, sake, soy sauce, rice wine vinegar, and wasabi powder in a bowl. Allow mixture to sit at room temperature until sediments sink to the bottom of the bowl, about 2 hours.
2. 2 Shuck oysters; place 2 oysters in each shooter glass.
3. 3 Ladle 2 tablespoons mirin mixture into each glass, without disturbing sediments at the bottom.
4. 4 Crack 1 quail egg into each glass. Top each with 1/8 teaspoon tobiko and garnish with lemon wedges. Serve immediately.

By ChefJackie

Ingredients

• ✓ wasabi powder
• vegetable oil
• all-purpose flour
• garlic powder
• black pepper
• onion powder
• salt
• fried onion
• bread crumb
• milk
• egg
• green bean
• chicken broth
• water
• cayenne pepper
• salt
• white vinegar
• horseradish
• milk
• cucumber
• ranch dressing

Instructions

1. 1 Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.
2. 2 Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.
3. 3 Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.
6. 6 Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.

By KitchenWitch