Homemade Wasabi Sauce Food

WASABI RANCH SAUCE

Steps:

• Mix 3/4 cup ranch dressing, 1/2 cup grated cucumber, the juice of 1/2 lemon and 1 tablespoon wasabi paste. Season with salt.

WASABI MAYONNAISE SAUCE

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

WASABI COCKTAIL SAUCE

Steps:

• Whisk 1 cup ketchup, 2 tablespoons horseradish, 1 tablespoon each soy sauce and rice wine vinegar and 2 teaspoons wasabi paste in a bowl until smooth. Serve with cooked shrimp.

WASABI SWEET HOT DIPPING SAUCE AND DRESSING

Steps:

• Place all ingredients in food processor and whir for at least a minute to mix well.
• Place in small bowl and serve as a dip (with prawns or pot stickers) or as a dressing.
• Is also good as a baked fish marinade or mixed with sour cream to use as a dip for raw veggies.

WASABI GINGER SAUCE

Steps:

• NOTE:.
• Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
• Place ginger, shallot and garlic in blender jar; cover blender jar.
• Set on Low; pulse 5 times.
• Scrape sides of jar; pulse 5 times.
• Add remaining ingredients in order given.
• Blend for 20 seconds.
• Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
• Unused portions may be refrigerated for up to a week - stir before using.
• Tip:.
• As a marinade, use about 1 tablespoon of marinade per portion.
• Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
• When thawed, they will be fully marinated and ready to cook.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

WASABI CREAM SAUCE

Steps:

• In sauce pan on medium heat add butter.
• Stir in cream, lemon juice, shallots and tamari sauce and boil for 4 minutes.
• Remove from heat and let sit for 2 minutes.
• Add wasabi paste and mix well.
• Serve with fish or as a condiment for asian foods.
• Enjoy.

WASABI MAYONNAISE FOR SUSHI CAKE

Steps:

• Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.