A hint of wasabi’s mustard-horseradish flavor makes the sweet taste of corn pop. It’s just as tasty smeared over cornbread. —Nila Grahl, Gurnee, Illinois
- 1/2 cup butter, softened
- 1 tablespoon chopped green onion (green part only)
- 1-1/2 teaspoons prepared wasabi
- 1/4 teaspoon reduced-sodium soy sauce
- In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months. Yield: 1/2 cup.
Originally published as Wasabi Butter in Taste of Home June/July 2011, p40
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