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Wasabi soy sauce served next to sushi
Sharp and salty soy dip with the kick of wasabi and toasted sesame

Wasabi Soy Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This dip is the essence of the sushi experience, but also stands its ground as salad dressing. The secret lies in dissolving wasabi (Japanese horseradish) correctly: since wasabi paste can be oil-based, it mixes poorly with water-based soy sauce. Lime juice and sesame oil help bridge this chemical distance, creating a harmonious, spicy-salty emulsion.
🕒 Prep Time 5 mins
⌛ Total Time 5 mins
🍽️ Servings 4 servings
🔥 Calories 50 kcal
🌍 Cuisine Japanese fusion

Ingredients

Equipment Needed

  • Small bowl
  • Small whisk or fork

Allergen Information

⚠️ Soya
⚠️ Sesame seeds
⚠️ Gluten (unless soy sauce is gluten-free)

Instructions

1 ✓

In a small bowl, first mix wasabi paste with lime juice until lump-free.

Tip: It is easier to dissolve thick paste in acidic medium than in salty soy sauce.
2 ✓

Add soy sauce and water, then mix until uniform.

Tip: Water helps prevent salt content being too concentrated, so wasabi aroma stands out better.
3 ✓

Drizzle in sesame oil and mix thoroughly.

Tip: Oil would float to top, so always whisk again before serving (temporary emulsion).
4 ✓

Sprinkle top with toasted sesame seeds for decoration and crunchy texture.

Tip: Toast sesame seeds in a dry pan until golden brown before use.

Recipe FAQ

From powder or paste?
Both are fine. Powder must be mixed with water to a paste before resting. Tube paste is more convenient.
It turned out too strong!
Add a little more water or a drop of honey to dull the strength.

Ingredients

  • 50 ml soy sauce (preferably reduced salt)
  • 10 g wasabi paste
  • 10 ml fresh lime juice
  • 20 ml water
  • 5 ml sesame oil
  • 5 g toasted sesame seeds