Chocolate and wasabe brownie
Green tea truffles
Chocolate and wasabi brownie
Asian pear pudding
Melon sushi
Banana chawan mushi
Blueberry pancake roll
Shu creams
Mango tempura donuts
Lemon cotton cheesecake
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 4
I must admit the wasabe flavour didn't come through that strongly but maybe I wasn't being brave enough with the quantity I used. This brownie keeps well in the fridge and freezes well also.

350g (12oz) chocolate
250g (1 cup) butter
3 large eggs
250g (1 cup) dark brown sugar
110g (4oz) self raising flour
2 teaspoons wasabi paste
zest of two limes

First of all place the butter and chocolate into a metal or glass bowl and place that over a small pan of simmering water. Allow it to completely melt and then mix it together thoroughly.
Place the eggs, lime zest, wasabe, sugar and flour in a bowl and whisk it together.
When the chocolate is melted whisk it into the egg mixture.
Fill a lined baking tray or cake tin with the mixture and bake the brownie for about 40 minutes in a medium heat oven or until the top is dry and crusted and the mixture is set firm.
Cool and serve in bite sized chunks.
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Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally!

It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.