After I found a jumbo-sized container of Wasabi peas at BJ’s, they have quickly burned their way into my heart, becoming one of my favorite snack foods. They’re easy to eat on the go, and they’re one of the few snacks I like that aren’t completely terrible for me. This recipe is very simple and requires few ingredients, though dehydrating and roasting the peas does take up a pretty chunk of time.
1 pound bag of frozen peas
2 tablespoons of rice vinegar (or white wine vinegar, but preferably )
4-5 teaspoons (depending on taste) of powdered wasabi
1 teaspoon of mustard powder
- Preheat the oven to 225º.
- Defrost the peas by running them under hot water. Drain well. Put them in the warm oven to dehydrate for the next four to five hours, turning the peas with a spatula every 45 minutes or so for even baking.
- When the peas are almost dehydrated (they should still be a bit chewy), remove them from the oven. In a bowl, combine the wasabi, mustard and vinegar to make a marinade.
- Coat the peas in the mixture and return to the oven for about another 60-90 minutes, until they have almost completely dried out and the taste of vinegar has completely burned off.
- Serve right away, or store for up to three days.
Tip: If the peas get too moist again while being stored before serving, you can pop them back into a 225º oven for about 20-30 minutes to restore the proper wasabi pea texture.
Note: These wasabi peas won’t have the pretty, white wasabi coating like the kind you get at the store (but they still taste good). Keep in mind that the finished wasabi peas won’t have the pretty white wasabi coating, but the delicious flavor is still there.