Honey Soy Wasabi Dipping Sauce Food

WASABI SAUCE

Steps:

• Combine scallion, coriander, lime juice, soy and wasabi paste to a sauce pan and bring to a boil and then remove from heat and whisk in butter.
• Remove from heat and serve.

HONEY SOY DIPPING SAUCE

Steps:

• Whisk together all ingredients except sesame seeds.
• Cover and chill 1 hour.
• Removed from refrigerator and add sesame seeds.

SALMON WITH SOY-HONEY AND WASABI SAUCES

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

HONEY SOY DIPPING SAUCE (FOR DUMPLINGS OR POTSTICKERS)

Steps:

• Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds.

HONEY, SOY & WASABI DIPPING SAUCE

Steps:

• Whisk all ingredients together in a small saucepan, and bring to the boil.
• Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes.
• Cool slightly.
• Serve with seafood, as a dipping sauce.

SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE

Steps:

• Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
• In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

MONGOLIAN KICKIN' WINGS WITH CREAMY WASABI DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
• For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
• In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.
• Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
• Serve the wings with the dipping sauce on the side.

WASABI AIOLI SAUCE

Steps:

• Combine all ingredients in a small mixing bowl, whisk well.
• Chill for 30 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

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 DIPPING SAUCE

Steps:

• Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!