Nice recipe for wasabi butter made with fresh wasabi. Easy to make with many possible variations.
Summer time is BBQ time. I set to work with a nice piece of bavette on the Big Green Egg. This time different than usual, namely lacquered with the delicious Yakiniku BBQ sauce, highly recommended!
But this recipe is for wasabi butter that I made with fresh wasabi. It is really easy to make and there are many possible variations.
- 150 gr butter
- 30 gr Fresh wasabi
- 1/2 tbsp sea salt
- spring onions
- Soy sauce
- rice vinegar
Remove the butter from the refrigerator so that it can get soft.
Grate the wasabi with a wasabi grater and mix it immediately with the soft butter. Note, if you wait too long before mixing the wasabi and the butter, the flavor of the wasabi will evaporate.
Add some salt and/or the other ingredients.
Spoon the butter onto cling film, fold the foil, hold both ends and roll the butter into a nice tight roll.
Put the butter in the fridge. When it is hard, unpack it and cut nice round slices.
You don't need to make the butter into a roll. You can ofcourse also store it in a bowl in the fridge.
Enjoy your meal!
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