📝 About This Recipe
This sophisticated condiment bridges the gap between creamy Western textures and the sharp, invigorating heat of traditional Japanese horseradish. Our recipe balances the richness of egg yolks and oil with a bright citrus lift and a multilayered umami finish. It is a versatile powerhouse, offering a sinus-clearing kick that mellows into a silky, lingering finish perfect for elevating any dish.
🥗 Ingredients
The Creamy Base
- 1 Large Egg Yolk (at room temperature for better emulsion)
- 1 cup Neutral Oil (Grapeseed or Avocado oil works best)
- 2 tablespoons Kewpie Mayonnaise (for added richness and MSG-driven umami)
The Wasabi Component
- 2 tablespoons Wasabi Powder (high quality Japanese brand)
- 1 tablespoon Cold Water (to hydrate the powder and activate heat)
- 1 teaspoon Prepared Wasabi Paste (from a tube for vibrant green color)
Seasoning & Brightness
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Fresh Lime Juice (strained)
- 1/2 teaspoon Light Soy Sauce (for depth of color and salt)
- 1/2 teaspoon Honey (to balance the sharp heat)
- 1/4 teaspoon Fine Sea Salt (or to taste)
- 1/8 teaspoon Garlic Powder (just a hint for savoriness)
👨🍳 Instructions
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1
In a small ceramic bowl, combine the wasabi powder and cold water. Stir until a thick paste forms, then cover and let it sit for 5 minutes to allow the volatile oils to fully activate their heat.
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2
Select a medium-sized glass mixing bowl. Place a damp kitchen towel underneath the bowl to create a 'nest'—this prevents the bowl from sliding while you whisk with one hand and pour with the other.
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3
Add the room-temperature egg yolk to the bowl along with the rice vinegar and lime juice. Whisk vigorously until the mixture is slightly frothy and pale yellow.
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4
Begin adding the neutral oil drop by drop. This is the most critical stage of the emulsion; do not rush it.
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5
Once the mixture begins to thicken and look like a heavy cream, you can start adding the oil in a very thin, steady stream while whisking constantly.
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6
Continue whisking until all the oil is incorporated and you have a thick, glossy mayonnaise base.
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7
Gently fold in the 2 tablespoons of Kewpie mayonnaise. This adds a specific Japanese flavor profile and a smoother mouthfeel.
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8
Incorporate the hydrated wasabi paste and the extra teaspoon of tube wasabi into the mayo. Whisk until the color is a uniform, pale mint green.
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9
Add the honey, light soy sauce, garlic powder, and sea salt. Stir well to ensure the seasonings are evenly distributed.
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10
Taste the mixture. If you desire more heat, add another half-teaspoon of wasabi paste. If it's too sharp, add a tiny bit more honey.
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11
Transfer the mayo to a clean glass jar and seal tightly. Refrigerate for at least 30 minutes before serving to let the flavors meld.
💡 Chef's Tips
Always use cold water to hydrate wasabi powder, as hot water will kill the enzymes that create the heat. If your emulsion breaks (separates), whisk a fresh egg yolk in a clean bowl and slowly whisk the broken mixture into it. For a lighter version, you can substitute half of the oil-based mayo with Greek yogurt, though it will be less traditional. Store in the coldest part of your refrigerator; it will stay fresh for up to 5-7 days. Use a high-quality neutral oil like grapeseed; olive oil is too flavorful and will clash with the delicate wasabi.
🍽️ Serving Suggestions
Serve as a dipping sauce for crispy rock shrimp tempura or calamari. Spread generously on a seared Ahi tuna burger or a smoked salmon bagel. Drizzle over a poke bowl featuring fresh salmon, edamame, and pickled ginger. Use as a sophisticated dip for chilled asparagus spears or cucumber crudités. Pair with a crisp, dry Riesling or a cold Japanese Lager to cut through the richness.