Rating: 2.5 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 6

A spicy choice for snack food when you need to crunch on something. Great to put out at a party or have next to you at your computer. If you really love wasabi, you may wish to double or triple the coating mixture.

Recipe Summary

cook:
6 hrs
total:
6 hrs
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.

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  • Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.

  • Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.

  • While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.

  • Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

Nutrition Facts

370 calories; protein 17.6g; carbohydrates 64.6g; fat 10.8g; sodium 126mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
05/10/2011
I don't understand the poor reviews on this snack... maybe the reviewers were expecting a side dish of soft cooked peas?? If so this is NOT a side dish type pea... the peas are cooked until completely dehydrated (thus they are hard and crunchy) and meant to be eaten alone as a snack (they also make great additions to salads). The prep and cooking is a little long but these are a great snack and you can make a bunch and freeze some for later. You also CANNOT just put wasabi on peas and dehydrate them and get the same thing... you have to add in other ingredients to get a "dough" that will stick to the peas. I skipped the mirepoix part but followed the rest of the recipe and I thought these were great. Next time I will add a little more wasabi as I like my wasabi peas very hot. Read More
(39)

Most helpful critical review

Rating: 1 stars
10/09/2006
I believe this is a classic case of over-complicating a simple idea. Wasabi Peas are not a complex creation: Wasabi Peas Roasting/Dehydrating = Yum. Never overcomplicate when the simpler idea is better. Read More
(62)
12 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 6
Rating: 1 stars
10/09/2006
I believe this is a classic case of over-complicating a simple idea. Wasabi Peas are not a complex creation: Wasabi Peas Roasting/Dehydrating = Yum. Never overcomplicate when the simpler idea is better. Read More
(62)
Rating: 4 stars
05/10/2011
I don't understand the poor reviews on this snack... maybe the reviewers were expecting a side dish of soft cooked peas?? If so this is NOT a side dish type pea... the peas are cooked until completely dehydrated (thus they are hard and crunchy) and meant to be eaten alone as a snack (they also make great additions to salads). The prep and cooking is a little long but these are a great snack and you can make a bunch and freeze some for later. You also CANNOT just put wasabi on peas and dehydrate them and get the same thing... you have to add in other ingredients to get a "dough" that will stick to the peas. I skipped the mirepoix part but followed the rest of the recipe and I thought these were great. Next time I will add a little more wasabi as I like my wasabi peas very hot. Read More
(39)
Rating: 1 stars
09/29/2005
This was the most disappointing waste of time and resources - tastes nothing like they should - I followed the recipe to the most minute detail. Still want to try to make these but they ended up dry hard and tasteless. Read More
(27)
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Rating: 1 stars
05/07/2006
I wonder if the chef made an error in this recipe. I agree with the previous reviewer. This recipe was a great big disappointment and a waste of a lot of time. I followed the instructions closely and got a pile of tasteless peas. Read More
(11)
Rating: 5 stars
12/22/2008
This recipe is absolutly amazing the peas are delicious & have just the right amount of spice. I highly recommend that you try this amazing snack. I highly recommend that the previous reviewers also try this incredible snack since it's clear they have never made these Wasabi Green Peas before but I know they'll love them when they do. Read More
(8)
Rating: 4 stars
02/20/2013
I made it without the MIREPOIX which I looked up how to make. (It is basically 50% onion and 25 % each of carrot and celery. It is used more in different types of soup stocks as a base.)....Everything else worked great together. I LOVE the recipe without the Mirepoix mixture. THANKS for sharing it with us!! Read More
(7)
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Rating: 2 stars
08/10/2009
I love wasabi peas but was not crazy about the recipe. It didnt seem worth the effort when the store bought ones taste much better. But it is kind of cool to be able to make them for yourself. Read More
(6)
Rating: 5 stars
01/06/2010
This is an excellent and versatile recipe! Very tasty. Read More
(3)
Rating: 4 stars
11/18/2017
I made this a couple of weeks ago as written minus the Mirepoix. They turned out fine for me except for a couple of things. I did think they needed more wasabi which is an easy fix but the main problem I had was with the appearance. After so much cook time there was basically no green left in the peas. It looked like a cookie sheet fully of bunny turds. I was talking to a lady at work that makes them all of the time and she suggested a couple of things so I thought I'd try again. She said she never soaks the peas overnight or cooks them for an hour. Instead she basically starts at step 4 in this recipe. She gets the paste together and then gently mixes the freeze dried peas in until they are coated in the paste. She then only bakes them for one hour. I tried again with her method and not only did they come out better but they were way less time consuming. It's hard to give a fair rating on this one. They do work as written but they work better simplified. You be the judge... Read More
(3)