Recipes for Fresh Wasabi Root

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon expired fresh wasabi root, grated
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 bamboo skewers, soaked in water

Instructions

1. In a bowl, combine the grated expired fresh wasabi root, lime juice, olive oil, garlic powder, salt, and black pepper.
2. Add the shrimp to the marinade and toss well to coat. Cover and refrigerate for 30 minutes.
3. Preheat the grill to medium-high heat. Thread the marinated shrimp onto the soaked bamboo skewers.
4. Grill the shrimp skewers for about 2-3 minutes per side, or until they turn pink and opaque.
5. Serve the Wasabi Lime Shrimp Skewers hot as an appetizer or main dish.

Ingredients

• 4 salmon fillets
• 2 tablespoons fresh wasabi root, grated
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the grated fresh wasabi root, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic.
3. Season the salmon fillets with salt and pepper.
4. Brush the wasabi glaze generously over the salmon fillets.
5. Place the salmon fillets on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes, or until the salmon is cooked through and the glaze is caramelized.
7. Serve hot and enjoy!

Ingredients

• 4 cups shredded cabbage
• 1/2 cup grated carrot
• 1/4 cup mayonnaise
• 2 tablespoons expired fresh wasabi root, grated
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In a separate small bowl, whisk together the mayonnaise, expired fresh wasabi root, apple cider vinegar, honey, salt, and black pepper.
3. Pour the dressing over the cabbage and carrot mixture. Toss well to combine and coat the vegetables.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, garnish with chopped fresh parsley if desired.
6. Enjoy the Wasabi Coleslaw as a refreshing and spicy side dish.

Ingredients

• 2 cups cooked sushi rice
• 1/4 cup mayonnaise
• 2 teaspoons grated fresh wasabi root
• 1/4 cup chopped green onions
• 1/4 cup panko breadcrumbs
• 1 tablespoon vegetable oil

Instructions

1. In a small bowl, mix together mayonnaise and grated fresh wasabi root.
2. In a large mixing bowl, combine cooked sushi rice, mayonnaise mixture, and chopped green onions. Mix well.
3. Shape the rice mixture into small balls, about the size of a golf ball.
4. In a shallow dish, spread out panko breadcrumbs.
5. Roll each rice ball in the panko breadcrumbs, pressing lightly to coat all sides.
6. Heat vegetable oil in a non-stick skillet over medium heat.
7. Add the coated rice balls to the skillet and cook until golden brown and crispy, about 3-4 minutes per side.
8. Serve the wasabi rice balls as a delicious appetizer or snack.