Ease of Preparation: Easy
Yields: 1½ cups
Ingredients
1 ounce fresh wasabi root, peeled, or 1 tablespoon wasabi powder/paste (15ml)
1 cup heavy sour cream (250ml)
1 teaspoon fresh lemon juice (5ml)
1 tablespoon finely chopped perilla, fresh chives or scallion greens (15ml)
Coarse salt to taste (kosher or sea)
Method
If using fresh wasabi, finely grate it on a ginger grater or a box grater. If using wasabi powder, place it in a bowl with 1 tablespoon cool water. Stir until a thick paste forms, then let sit for 5 minutes.
Placed the cream in a chilled metal bowl. Using a handheld or stand mixer, beat the cream until soft peaks form. Using a spatula, gently fold in the wasabi, lemon juice and perilla. Season with salt and pepper to taste. The sauce should be highly seasoned. Serve immediately or refrigerate, covered, for up to 3 hours.
