wasabi raspberry ketchup – RYU WASABI

wasabi rasberry ketchup

5 - 10 min.

preparation time

30 min.

waiting time

very easy

4 servings

dips

wasabi rasberry ketchup

with the RYU Wasabi Paste

INGREDIENTS

100 g seedless raspberry jam
15 g rice vinegar or white wine vinegar
15 g water
10 g RYU Wasabi paste
½ clove garlic, finely chopped
2 pieces of cloves

INSTRUCTIONS

Bring the raspberry jam to the boil in a pan with the vinegar, water, cloves, a pinch of salt and a finely chopped clove of garlic.
Leave to cool for 30 minutes and fish out the cloves. Then stir in the RYU Wasabi paste.

Tipp

The ketchup goes very well with fried food, cheese and also with game dishes such as roast wild boar. It will keep in the fridge for about a week, but the flavour will reduce over time.

DI Rudolf Schober-Straße 4
7400 Oberwart, AUSTRIA