Wasabi Acebichado Aioli

Name: Wasabi Acebichado Aioli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2½ cups (600 ml)
Cuisine: Latin
Ingredients: 100 g strained lime juice (leche de tigre) Lime Juice; about 2 cloves (10 g) Garlic; about ¾ tsp (5 g) Salt; about 2 yolks (36 g) Egg Yolk; 1 tsp Dijon (5 ml) Dijon Mustard; 16 oz avocado oil (473 ml) Avocado Oil; about 1 jalapeno (15 g) Jalapeno; 1 whole roasted shishito, chopped Shishito; 1 oz blanched cilantro (28 g) Cilantro; 2 oz Kikkoman Wasabi Sauce (56 ml) Kikkoman Wasab

Independent adaptation of a publicly published Nando Chang recipe. Not affiliated with, sponsored by, or endorsed by Nando Chang.

SPREAD · SWORDFISH KATSU & FRIED FISH

In the published recipe, this is the spread for swordfish katsu.

Chang's wasabi acebichado aioli for swordfish katsu.

On the jar

AIOLI

Method: stove
Yield: about 2½ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Lime Juice 97 mlDijon Mustard 5 mlAvocado Oil 473 mlKikkoman Wasab 56 ml

Ingredients

Lime Juice100 g strained lime juice (leche de tigre)
Garlicabout 2 cloves (10 g)
Saltabout ¾ tsp (5 g)
Egg Yolkabout 2 yolks (36 g)
Dijon Mustard1 tsp Dijon (5 ml)
Avocado Oil16 oz avocado oil (473 ml)
Jalapenoabout 1 jalapeno (15 g)
Shishito1 whole roasted shishito, chopped
Cilantro1 oz blanched cilantro (28 g)
Kikkoman Wasab2 oz Kikkoman Wasabi Sauce (56 ml)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Wasabi Acebichado Aioli wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 2 national awards

Salsa Criolla PeruvianNATIONAL AWARD WINNEROn the jar: SALSA CRIOLL
Traditional Leche de TigreNATIONAL AWARD WINNEROn the jar: LECHE DE TIG
Ají Limo Leche de TigreNATIONAL AWARD WINNEROn the jar: AJ LIMO LEC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Peruvian-Nikkei chef in Miami; James Beard Best Chef: South 2025 and Food & Wine Best New Chef 2023.

Adapted from a Nando Chang recipe (Nando Chang / Kikkoman Foodservice swordfish katsu).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nando Chang / Kikkoman Foodservice swordfish katsu (published as “Wasabi Acebichado Aioli”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar