Wasabi is a natural thickener and the same amount of wasabi powder needed to season the sauce thickens the sauce sufficiently to spoon onto a plate.

Wasabi Sauce Recipe 

(makes 1 cup/250ml)

2 Tablespoons/30ml/18g wasabi powder* (see notes)
1/2 teaspoon/2ml kosher salt
1 cup/250ml half and half or light cream** (see notes)
1 teaspoon/5ml freshly squeezed lemon juice.

Mix the wasabi powder, salt and cream in a pan until dissolved. Over low heat, whisk constantly until the sauce simmers and slightly thickens. Remove from heat and whisk in the lemon juice. This sauce is best when made and served immediately.

Notes:
* Most “wasabi” powder is a combination of powdered horseradish, mustard, and other ingredients. 100% pure wasabi powder is rare, expensive and will not thicken quite as well as the above-mentioned type.
**We used almond milk and it worked though a little thin so decrease the amount of milk if using a dairy alternative.