Some good ketchup, some minced onion and this:
Just about the perfect condiment for a simple meal centered around some nice shrimp.
(No, it’s not real wasabi–or not mostly–but it is good, and makes for just the right zing in a sauce for the shrimp. Next: garlic stir-fry using some of this “wasabi” sauce, shrimp and lots n lots of minced garlic!)
You can keep it, Lucy buys little wasabi pea looking things and pops them in her mouth while watching a movie. I gave them a try and decided to keep my tongue in tact for other more bland items.
Oh, yeh! Those “Wasabi” peas are great stuff! Son&Heir and I can each go through a can of those things (apiece) in no time. Like candy. 😉 I do kind of wonder what the REAL stuff tastes like on its own, though.
yum! HAPPY MOTHERS DAY!! (hugsss) to da lady of da house David..:)
Thanks, Angel, and back atcha!
I tried Gold’s Wasabi Sauce. Big mistake. They add sugar and about 20 other ingredients not one of which is wasabi.
The best cocktail sauce is what I make myself with horse-radish, lemon-juice, tomato sauce, and very finely ground red pepper.
Well, you’re certainly right about the contents of the so-called “wasabi” sauce you sampled, Bernie, but as an ingredient in a quick cocktail sauce, it’s better than just half good. That’s sometimes the problem with on-the-fly recipes though: going with whatever is on hand results in multiple compromises, but if the end result is decent, then it’s num-num time. The Beaver brand “Wasabi Horseradish” sauce does at least list “Grated horseradish and wasabi roots” at its primary (first listed) ingredient, which does redeem the ketchup a bit, IMO, even though it also loists about 20 other ingredients ranging from mustard seed down to some dyes and, lastly, ginger. 🙂