Wasabi Peas

Green spheres with a gravel-like texture that snap sharply under the teeth. The wasabi heat is dry and immediate, hitting the nose while the pea finishes with an earthy note.

• Prep: 15 min
• Cook: 55 min
• Difficulty: Medium
• Calories: 341
• Protein: 8 g
• Carbs: 62 g
• Fat: 5 g

Ingredients

• 400 g Green peas ( shelled )
• 2 tbsp wasabi ( preferably powder )
• 1 tbsp Corn starch
• 1 tsp White sugar
• 1 tbsp Sunflower oil
• 1 tsp Rice vinegar
• 1 pinch Gray sea salt
• 250 g Dried marrowfat peas ( soaked for 12 hours )

Instructions

1. Soaking and blanching

   Soak the marrowfat peas for 12 hours in cold water. Rinse, then cook in boiling salted water for 20 minutes, adding the green peas for the last 2 minutes. Drain and pat dry thoroughly in a clean cloth until the surface is perfectly dry.

2. Slow roasting

   Spread all the peas on a tray without overlapping. Bake at 130°C. The goal is to remove all water: the peas must become hard as wood and sound 'dry' when shaking the tray.

3. Prepare the coating

   Mix the wasabi, cornstarch, sugar, rice vinegar, and oil in a bowl. You will get a thick, sticky paste that should coat evenly.

4. Coating and final drying

   Toss the hot peas into the wasabi mixture, stirring vigorously to separate them. Return to the tray and bake for 5 minutes at 150°C to set the crust. It should be matte and crunchy.

Chef's tips

• If the peas are still slightly soft in the center after the first bake, extend the drying time at a low temperature. A damp pea will soften the coating within an hour.
• Cornstarch is key to making the wasabi stick to the smooth surface of the pea.

Storage

Store in an airtight glass jar away from moisture for up to 2 weeks.