📝 About This Recipe
Experience the addictive crunch and sinus-clearing heat of these classic Japanese-inspired snacks. Originally a staple of 'Otsumami' (bar snacks), these peas are transformed from humble legumes into golden, pungent treasures using a precise double-coating technique. This homemade version offers a far superior texture and a more nuanced heat than store-bought varieties, making them the ultimate conversation starter for your next gathering.
🥗 Ingredients
The Pea Base
- 2 cups Marrowfat peas (dried, soaked overnight and patted bone-dry)
- 1 tablespoon Vegetable oil (neutral flavor like canola or grapeseed)
- 1/2 teaspoon Sea salt (fine grain)
The Pungent Coating
- 3 tablespoons Wasabi powder (high quality Japanese brand)
- 2 tablespoons Rice flour (for extra crispness)
- 1 tablespoon Cornstarch
- 1 teaspoon Granulated sugar (to balance the heat)
- 1 large Egg white (lightly whisked until frothy)
- 1 teaspoon Rice vinegar
- 1/2 teaspoon Dry mustard powder (enhances the nasal kick)
The Finishing Dust
- 1 tablespoon Wasabi powder (for post-bake intensity)
- 1/4 teaspoon Onion powder (for savory depth)
- 1/4 teaspoon Garlic powder
👨🍳 Instructions
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1
Preheat your oven to 275°F (135°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking.
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2
Ensure your soaked peas are incredibly dry. Use a clean kitchen towel to roll them around until every trace of surface moisture is gone; this is the secret to a crunchy snack.
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3
In a medium bowl, toss the dried peas with 1 tablespoon of vegetable oil and 1/2 teaspoon of sea salt until evenly coated.
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4
Spread the peas in a single layer on the prepared baking sheet. Roast for 30 minutes, shaking the pan halfway through, until the peas are firm but not yet browned.
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5
While the peas roast, prepare the coating. In a small bowl, whisk the egg white and rice vinegar until it becomes light and frothy.
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6
In a separate larger bowl, sift together the wasabi powder, rice flour, cornstarch, sugar, and mustard powder to ensure no lumps remain.
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7
Remove the peas from the oven and carefully transfer them into the bowl with the frothy egg white. Toss quickly to coat every pea.
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8
Using a slotted spoon, transfer the wet peas into the bowl with the dry wasabi-flour mixture. Shake the bowl vigorously to dredge the peas.
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9
Sift the peas through a wide-mesh strainer to remove excess flour, then return them to the baking sheet, spreading them out so they don't touch.
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10
Return the peas to the oven and bake for another 15-20 minutes. Watch closely; you want the coating to set and become crisp, but the wasabi can turn bitter if it burns.
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11
While the peas are in their final bake, mix the 'Finishing Dust' ingredients in a small ramekin.
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12
Remove the peas from the oven. While they are still warm and slightly tacky, sprinkle the finishing dust over them and toss gently.
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13
Allow the peas to cool completely on the baking sheet. They will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Use Marrowfat peas specifically as they have the starch content required for that signature 'snap'. If your wasabi powder is old, it will lose its kick; always use a fresh tin for maximum heat. Do not skip the rice flour; it provides a glass-like crunch that all-purpose flour cannot replicate. Store the finished peas in an airtight glass jar immediately after cooling to prevent them from absorbing humidity. If the peas feel soft after cooling, pop them back in a 250°F oven for 5-10 minutes to draw out remaining moisture.
🍽️ Serving Suggestions
Pair with a cold, crisp Japanese Lager or an unfiltered Sake to balance the heat. Serve alongside roasted edamame and rice crackers for a complete Otsumami platter. Crush a handful and use them as a spicy 'crouton' over a chilled cucumber salad. Excellent when served with a ginger-infused gin and tonic. Keep a bowl out during movie night as a low-fat alternative to buttered popcorn.