Peas in the Pod with Wasabi Dressing and Furikake | Ottolenghi

Sugar snap peas are so sweet tasting at this time of the year. I can’t have enough of them. Notably, they don’t need much other than blanching briefly to bring out their bright vegetable note, and at the same time retaining a delicious crunch. I can eat a whole bag of them. That veggies indulgence; I’m am guilty of it. However, I’ve never thought of grilling them, coat them with a wasabi dressing and sprinkle the umami-filled furikake on top. By the way, I don’t need any convincing when Yotam Ottolenghi puts a stamp of approval on “peas in the pod with wasabi dressing and furikake.” I know they will be fantastic.

Furikake was one of a few memorable takeaways from your trips to Japan. It is a dry Japanese condiment to be sprinkled on top of cooked rice, vegetables, and fish. There are so many varieties, and all appetite inducing. They come in selected mixtures of dried fish, sesame seeds, chopped seaweed, bonito flakes, sugar, salt and sometimes, MSG. In short, it can be a confusing mix. I don’t know how to get started. But, when Ottolenghi puts together his version of furikake with just four ingredients, which I have in the pantry, I’m motivated to get on the bandwagon.

This is a quick and easy recipe, especially in the culinary tendency of Yotam Ottolenghi. Keep in mind that young spring veggies don’t need much manipulations. Meanwhile, it’s time to take the cooking to the outside grill. In the end, there is no better way than for a plate of peas, a 4-ingredient furikake and the carefree grilling to come together and sing in harmony — brilliantly.

Print Recipe

Peas in the pod with wasabi dressing and furikake

Serves: 4

Ingredients

• FOR THE WASABI DRESSING:
• 25g wasabi (or a bit more, to taste, if you like heat)
• ¾ tbsp maple syrup
• 1½ tbsp lemon juice
• 60ml olive oil
• Salt
• FOR THE PEAS:
• 500g peas in the pod (or mangetout or sugar snap peas)
• 1 tbsp vegetable oil
• FOR THE FURIKAKE:
• 2 tbsp sesame seeds, toasted
• 1½ tbsp nori flakes
• ½ tbsp coriander seeds, toasted and lightly crushed
• 1 tsp sea salt flakes

Instructions

1

Turn the grill on high, or set a griddle pan over a high heat and ventilate the kitchen.

2

MAKE THE FURIKAKE: Mix all the furikake ingredients in a small bowl and set aside.

3

MAKE THE WASABI DRESSING: In a bowl large enough to hold all the pea pods, mix all the ingredients for the wasabi dressing with a half-teaspoon of salt and set aside.

4

In another large bowl, toss the pea pods in the oil, to coat, then grill in two or three batches for about four minutes in total, turning them once halfway, so they get grill marks on both sides.

5

Tip the grilled peas into the dressing bowl, toss to coat, then arrange on a large platter and pour over any dressing that’s left in the bowl. Sprinkle half the furikake on top of the peas and serve the rest in a bowl on the side.

Notes

https://www.theguardian.com/food/2021/may/08/yotam-ottolenghi-barbecue-recipes-grilled-peas-wasabi-dressing-furikake-baked-potatoes-onoin-harissa-sauce