A fantastic balance of spicy, sweet, salty and savory flavors
Hate to burst your Japanese bubble, but most of the “wasabi” served in Japanese restaurants in North America is grated horseradish dyed green and mixed with mustard powder and cornstarch. Womp-womp. It still tastes good! It’s just that real green wasabi is hard to cultivate outside of Japan, so western horseradish, which is closely related, pinch hits in most restaurants. The wasabi powder you find in American grocery stores is similar: It’s a mix of horseradish, mustard powder, and maybe a little real wasabi powder. That’s why it’s pale green instead of bright green, as in the photo here.
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Makes:About 3/4 cup
- 2 tablespoons ground mustard
- 2 tablespoons wasabi powder
- 2 tablespoons sesame seeds
- 2 tablespoons Morton coarse kosher salt
- 2 tablespoons granulated sugar
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Mix everything together.
- Store. Keep the rub in a tightly closed container for up to 1 month.
This recipe was reprinted with permission from Fire It Up: More Than 400 Recipes For Grilling Everything by Andrew Schloss and David Joachim (Chronicle Book, 2011).