I have some very strong horseradish and some frozen peas.

[Ptah]

Do any of you have a suggestion on how to make 'wasabi' peas?

[cayugafalls]

1. A recipe from tasting table...

https://www.tastingtable.com/686653/fresh-wasabi-peas-spicy-snack-recipe/

Ingredients
½ cup finely grated fresh wasabi
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons dry mustard powder
1 tablespoon kosher salt
2 cups freeze-dried peas

[Ptah]

4. I guess I'll need to get some freeze-dried peas.

[cayugafalls]

6. See my post below. Wasabi.org

[Kali]

14. leave them open in the freezer for a couple weeks

[Ptah]

15. Why didn't I think of that?

[Kali]

16. some store brands come pretty dried out to begin with

and what is up with frozen corn? almost every brand I have tried is worse than feed corn!

[Ptah]

17. Let's freeze dry some feed cord and make a killing!

[Kali]

20. tamales!

[Ptah]

21. I think I can make us both rich!

"Kali's Tamales!"

You would have a food truck ready to deploy when there is a wreck on I-10!

What could go wrong?

[patphil]

2. First, start out with some real wasabi, not horseradish.

They aren't the same.

https://foodal.com/knowledge/herbs-spices/horseradish-wasabi/

[Ptah]

3. I know they are not the same.

I want to pretend they are 'wasabi' because, reasons.

[cayugafalls]

5. Most 'Wasabi' in the US restaurants is horseradish dyed green.

Real Wasabi is sometimes hard to find.

Here is another recipe from Wasabi.org using frozen peas or fresh peas.

https://wasabi.org/how-to-make-wasabi-peas/

Ingredients
2 cups fresh peas [thawed frozen ones will do at a pinch]
2 Tbsp canola oil
1/4 cup Wasabi paste made from Namida® 100% Pure Wasabi Powder (or horseradish paste)
2 tsp Namida® 100% Pure Wasabi Powder - (is it needed? maybe, but for quick down and delicious...)
1 Tbsp rice vinegar
1 tsp of corn starch
1 tsp water
1/2 tsp mustard powder
1/2 tsp garlic powder
sea salt

Method
1. Preheat the oven to 200 degrees [or use a dehydrator]. Coat a large baking sheet with canola oil.
2. Transfer the peas to the baking sheet and move them around in the oil. Season with sea salt, mustard powder and garlic powder.
3. Bake for 6 hours on the lowest oven setting you have, stirring every 30 minutes, or until the peas are dry. [You can use a dehydrator to do this job, I prefer this method as the heat isn’t so fierce and it produces hotter peas.]
4. In a large bowl, mix together the wasabi paste, rice vinegar, water and corn starch. When the peas are dried out and ready, pour them into the bowl and coat them with the mixture.
5. Pour the peas back onto the baking sheet [or dehydrator] and bake for another 10 – 20 minutes, or until the peas are crisp and completely dry.
6. When peas are completely cool and dry, store in a sealed jar until required.

[Ptah]

7. Thanks for a starting point, cayugafalls.

[cayugafalls]

8. Absolutely, my foodie habits run deep... ;-)

[cayugafalls]

9. oh and add a tiny pinch of sugar to reg vinegar to hack the faux rice vinegar.

[Ptah]

12. Well, I've started. Now waiting for six hours to pass.

Having no mustard powder, I substituted curry powder.

[cayugafalls]

13. That is an acceptable sub. Especially for those of us who like heat.

Dang, now I'm snackish...

[Ptah]

22. Well, I got the peas dried correctly.

The horseradish seems to have been cooked away.
There is no bite in the taste.
Tasty, and I'll keep trying.

[Warpy]

10. I'd save the horseradish to make a sauce for your next roast beef

Beef and horseradish sauce are one of those classic pairings that's too good to miss. The quick and dirty sauce is a bechamel flavored with horseradish and a little brown mustard, one of those 5 minute sauces that packs a punch.

Even frozen peas don't need that much, just heat, toss with butter, add a little salt and pepper and they're done. Or you can do a risi e bisi,, something I do to use up leftover rice in a simple supper.

If you want wasabi peas, get some real wasabi (pro tip: source the root*) and do it with edamame.

Of course, if you're broke or vegan, you're on your own. Been there, done that, made some amazing substitutions and also some disastrous ones.



*It's the only way to know it's wasabi instead of domestic mustard ground fine and colored. Yes, the real thing is different.

[Ptah]

11. I have a lot of horseradish; the roast will not go lacking.

I guess I should have asked for help making fake wasabi.

[Warpy]

18. I did find this

For those who do not have access to fresh Wasabia japonica, a common alternative is a wasabi paste made from a combination of horseradish, mustard, starch, and green food coloring. This is widely available in tubes or as a powder that can be reconstituted with water. In our recipe, the wasabi ingredients:

Horseradish
Mustard powder
Soysauce
Vinegas
Anchovy

https://foodandmeal.com/wasabi

Unfortunately, I didn't see where proportions were given. Maybe they were buried in the wall-o-text, which my nearly blind eyes couldn't cope with.

[Ptah]

19. That looks like a good solution, Warpy.

Thanks.