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Wasabi chimichurri

This wasabi chimichurri recipe is super aromatic with a fine, textured taste. In this recipe we use the pickled wasabi stems. The salt of the chicken skin garum is a residual processing product from the chicken skin garum recipe. 

Creation by Michael van der Kroft, restaurant Tres, Rotterdam, the Netherlands.

Makes 450g.

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Allergens and dietary requirements

  • Gluten
  • Vegan

Ingredients

300
g
pickled wasabi stems
60
g
shallot, cut in small brunoise
30
g
wasabi leaves, finely chopped
3
lemon, Meyer, zest
60
g
wasabi oil
as needed
chicken skin garum salt

Scale recipe

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