Chicken breast and green beans with mayo-wasabi recipe

Recipe notes

You can also blanch the chicken in a pot of boiling water for 10 to 15 minutes, depending on the thickness of the pieces.

You can, of course, choose to make your own mayonnaise and then add the wasabi!

THE WASABI

Wasabi, sometimes mistakenly called "Japanese mustard", is a root that is finely grated into a paste. It's a well-known condiment that always goes well with raw fish and sushi. Wasabi is pungent on the nose, like mustard, but not on the palate like a chili pepper.

MAYO-WASABI SAUCE

As its name suggests, mayo-wasabi is wasabi mayonnaise, a practical condiment that can be used to season grated carrots, white or red cabbage. This sauce can be used in many recipes, as it goes well with white fish, shrimps, crabmeat, to spice up potato salad, and even lobster for a special day to surprise your guests...

WHAT'S THE DIFFERENCE WITH "KARASHI" SAUCE?

Japanese mustard, different from mayo-wasabi, is called "karashi". It's a yellow, spicy sauce. You can also use it in all kinds of recipes to add a touch of Japanese spiciness!

THE SHISO

Shiso is a food plant widely cultivated in Asia and widely used in Japanese cuisine. Shiso leaves are used in many Japanese dishes, including sashimi.

There are 2 types of shiso in Japan: green and purple. All parts are edible.