Fresh Wasabi butter

Recipe: Jay van de Wal

This delicious butter, made with real, fresh wasabi, is easy to make and it also comes with plenty of variations. It is fantastic for accompanying a good bavette (or portobello ”steak”) from the BBQ in the summer. Tip: You'll make this bavette even more delicious if you also coat it with one of our delicious Yakiniku BBQ sauces!

Ingredients

• 150 grams of butter
• 30 grams of fresh wasabi rhizome (note that you need a wasabi grater for this; a standard kitchen grater is unsuitable)
• 1/2 tablespoon of sea salt

Variations: green onions, soy sauce, or rice vinegar.

Preparation

1. Remove the butter from the refrigerator to allow it to soften thoroughly.
2. Grate the wasabi with a wasabi grater and immediately mix it into the softened butter. Be careful, if you wait too long before mixing the wasabi and butter, the flavor of the wasabi will dissipate; so do this immediately.
3. Add some salt and/or the other ingredients.
4. Spoon the butter onto cling film, fold the film closed, hold both ends and roll the butter into a nice tight roll. Place the butter in the refrigerator. When it is hard unwrap it and you can cut nice round slices.
5. You don't have to make the butter into a roll. You can, of course, keep it loose in a bowl in the refrigerator.

Enjoy your meal!