Peas with wasabi recipe

Name: Recette Petits pois au wasabi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 200 g de petits pois secs; 2 cuil. à soupe d'huile neutre (tournesol, colza…); 1 cuil. à soupe de pâte de wasabi; 1 cuil. à café de sauce soja; 1 cuil. à café de sucre; 1 pincée de sel; 1/2 cuil. à café de poudre de wasabi (optionnel)

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Portion

Preparation time

10 minutes

Cooking time

35 minutes

In the mood for a crunchy, spicy and terribly addictive snack? These wasabi peas are for you! Coated with a tasty blend of soy sauce, sugar and a tangy touch of wasabi, they offer the perfect balance of crunch and intensity. Baked to an irresistible golden texture, they can be nibbled without moderation as an aperitif or snack. And once you've tried them, you won't be able to stop!

Author:

iRASSHAi

Ingredients

200 g dried peas
2 tbsp. neutral oil (sunflower, rapeseed, etc.)
1 tbsp. wasabi paste
1 tsp. soy sauce
1 tsp. sugar
1 pinch salt
1/2 tsp. wasabi powder (optional)

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Instructions

Start by soaking dried peas in plenty of cold water for 8 hours or overnight. Drain well before use.
Bring a pan of water to the boil, then immerse the peas in it for 5 minutes. Drain and immediately run under cold water to stop the cooking process. Dry carefully with a clean cloth.
In a bowl, mix the oil, soy sauce, sugar and wasabi paste until smooth. Add the peas and mix well to coat evenly.
Preheat your oven to 180°C (fan oven).
Spread the peas out in a single layer on a baking sheet lined with baking paper, so that they brown evenly.
Bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
Once out of the oven, sprinkle the peas with wasabi powder for an even more intense flavour. Leave to cool for a few minutes before serving: they'll crisp up even more!

Recipe notes

Tips :

Store these wasabi peas in an airtight jar to keep their crunchy texture.
For a milder version, reduce the amount of wasabi and add a little more sugar.
You can also use fresh peas (without soaking them first), but be sure to dry them well before cooking.

Crispy wasabi peas are a typically Japanese invention, combining the tradition of crunchy snacks with the power of wasabi. Wasabi, also known as "Japanese horseradish", has been used for centuries in Japanese cuisine, notably to accompany sushi and sashimi. The idea of coating peas with this pungent flavor emerged with the rise of modern snacks in Japan, seeking to offer surprising textures and tastes.

In Japan, wasabi peas are often served in izakayas (Japanese tapas bars) as an accompaniment to drinks. They are also popular on high-speed trains (shinkansen), where they are one of the salty snacks sold to passengers.

Why wasabi?

Wasabi isn't just there for the spiciness! Unlike hot peppers, it provides a sensation of heat that rises to the nose without burning the tongue. This makes it an ideal flavor enhancer, enhancing the slightly sweet, umami taste of peas.

What drinks to enjoy them with?

These wasabi peas are perfect with a refreshing drink to balance out the spiciness:

A Japanese green tea (like sencha or hojicha), for a gourmet break with herbal notes.
A lager or an IPA, whose bitterness softens the wasabi fire.
A dry sakethat enhances the umami of peas while soothing their spiciness.
A Japanese highball(whisky + sparkling water), ideal for a Japanese-style aperitif.

Furikake seasoning with nori seaweed and wasabi ⋅ Urashima Nori ⋅ 50g

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