Japan · Appetizers and Sandwiches · Vegetarian
Wasabi Peas
Crunchy slow-roasted peas coated in a sharp wasabi glaze — one of Japan's most addictive snacks. Long oven time gives them their signature crunch. Impossible to stop at one.
375 min 180 kcal 8 serves Advanced🌿Vegetarian🇯🇵Japan★★★★★4.7· 7 reviews
Ingredients
ServingsMetric
- 2 cupdried green peas
- 2 tbspolive oil
- 4 tspwasabi powder
- 2 tbsptahini
- 2 tbsprice vinegar
- 1 tbsptamari or soy sauce
- to tastesalt
Method
- Soak the peas overnight. Drain, then cook according to packet instructions until tender but holding their shape. Drain well and dry thoroughly — moisture is the enemy of crunch.
- Toss the cooked peas with olive oil until fully coated. Spread in a single layer on a baking tray. Roast at 95°C for 5 hours, stirring once or twice, until completely dry and crispy.
- Mix the wasabi powder, tahini, rice vinegar and tamari in a bowl into a smooth paste.
- Toss the hot peas with the wasabi coating immediately — they absorb it better while warm. Spread back on the tray, separating the peas. Raise the oven to 120°C and roast 10 more minutes to set the coating.
- Remove from the oven and cool completely. They will crisp up further as they cool. Store in an airtight container.
FAQ
The key is thorough drying of peas before coating. Raw peas need to be dried in the oven at 50–60°C for at least 2–3 hours, or use already dried peas (sold at specialty stores). If peas are not dried enough, steam from inside softens the wasabi crust. Commercial snacks use specially dehydrated ingredients and deep-frying, which creates a harder texture than home oven-baking.
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Comments (1)
Make this wasabi peas in individual portions for formal occasions, or as one large shared board for casual settings. The recipe works both ways — just adjust the assembly, not the ratios.