Wasabi Butter
This Wasabi Butter is an easy way to add a little personality to everything from grilled steaks to seafood and starches!
I love it with our Soy Garlic Steak, but it’s also great with grilled salmon, burgers or even baked potatoes!
For more compound butters, check out our Garlic Rosemary Butter.
Key ingredients
- Salted butter: Choose a good European-style butter (Kerrygold is my favorite). It’s richer, creamier, and packed with flavor. Using unsalted? Just sprinkle in 1/4 teaspoon kosher salt.
- Wasabi paste: Start with 1 teaspoon of wasabi paste and add more as needed. Wasabi pastes vary in heat so it’s important to adjust to taste here.
- Fresh chives: Chives bring a bright, herby pop that balances the heat and cuts through the richness of the butter. Feel free to substitute with parsley or green onions.
Step by step photos
Step 1: Mash the room temperature butter with the chives and wasabi until evenly combined.
Step 2: Plop the butter onto a sheet of parchment paper and form into a log. Refrigerate until set.
Make ahead and storage
This butter will keep well covered in the refrigerator for up to 2 weeks. You can also freeze the wasabi butter in a freezer-safe bag or container for up to 2 months.
Let the butter soften for a few minutes at room temperature before serving.
FAQs
Any good-quality paste works. S&B wasabi paste is my go-to. Heat levels vary, so start with less and add more if you like a stronger kick.
You can, but the butter will lose a bit of its bright, herby pop. Parsley or green onions make great substitutes if chives aren’t available.
Yes, but you really don’t need your butter to be super soft for this recipe. To quickly soften, heat in the microwave at 50% power in 5 second intervals. If you accidentally take it to far, just pop the butter back in the fridge until it solidifies a bit more.
Yes! This makes quite a small log so you can easily double the recipe by maintaining the same ratios.
How to use
- Serve with Grilled Soy Garlic Steaks
- Make a sandwich with Top Round Roast Beef
- Add a pat to Grilled Salmon
- Melt into baked potatoes
Wasabi Butter Recipe
- Total Time: 5 minutes
- Yield: 1/2 cup
- Prep Time: 5 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Japanese
Description
This easy Wasabi Butter adds a bit of heat to grilled meats, seafood and roasted veggies.
Ingredients
- 1/2 cup (113g) salted butter*, room temperature
- 1–3 teaspoons wasabi paste*
- 1 tablespoon finely chopped chives
Instructions
- Make sure your butter is at room temperature so it’s easy to work with.
- In a small bowl, combine the butter, wasabi paste (start with 1 teaspoon and adjust to taste), and 1 tablespoon finely chopped chives. Use a spatula or fork to mash and mix everything together until evenly incorporated.
- Spoon the butter onto the center of a piece of parchment paper. Using the edges of the parchment, roll the butter into a log about 1.5 inches (4 cm) in diameter. Twist the ends of the parchment like a candy wrapper to secure it.
- Place the wrapped butter in the refrigerator for at least 1 hour to firm up. Slice the butter into rounds as needed.
Notes
Butter: If using unsalted butter, add 1/4 teaspoon kosher salt.
Wasabi paste: Wasabi pastes vary in heat and intensity. Start with less and adjust to taste.
Storage: Store wasabi butter in an airtight container in the refrigerator for up to 2 weeks.
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