Wasabi Ae Broccoli With Wasabi Sauce Food

BROCCOLI WITH WHITE SAUCE

Steps:

• Place broccoli stem end down in boiling salted water. The heads should not be in the water. Cook uncovered 10-20 minutes.
• Turn broccoli so that the entire broccoli is under water, cooking another 5 minutes. Drain.
• To make white sauce - melt butter and add flour, gradually blend in milk stirring constantly.
• Reduce heat and cook an additional 3 minutes. Serve over broccoli.

WASABI-AE (BROCCOLI WITH WASABI SAUCE )

Steps:

• Bring the water and salt to a boil. Cook the broccoli until it's crisp-tender and still a bright green in color. Drain, and refresh very briefly with cold running water. (Note: you can skip this step if you're not in a hurry and have time to cool the broccoli.).
• In the meantime, mix together all the remaining ingredients except the wasabi in a small pan, and stir over a low heat until the sugar is melted. Let cool, and add the wasabi, reserving 1/2 tsp or so. Mix well until the wasabi is dissolved.
• Pour the sauce over the broccoli and mix well. Serve at room temperature or chilled, optionally with a little additional wasabi on the side for people to mix into the broccoli as they eat it (if they really like wasabi).

BROCCOLI AND WASABI DIP

Steps:

• Cut the broccoli into florets and cook in boiling salted water until tender. Refresh under cold running water and drain well.
• Peel and finely dice the onion.
• Melt the butter in a small frying pan, add the diced onion and cook over a low heat until soft but not coloured.
• Place the drained broccoli, cooked onion and cheese in a food processor. Blend until smooth.
• Add the salt, wasabi powder and lemon juice. Blend until well mixed, then check the seasoning.
• Cover and refrigerate until ready to serve.

HOMEMADE WASABI SAUCE

Steps:

• In a food processor, combine the wasabi powder, vinegar, and mustard.
• Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
• Add the salt and process briefly.
• The sauce can be refrigerated for up to 1 month.
• Shake or stir before using.

BLACK AND BLUE TUNA WITH WASABI SAUCE

Steps:

• In a small saucepan, over medium heat, combine the wine, vinegar and shallots.
• Simmer until reduced to about 2 T. of liquid.
• Strain through a fine-mesh strainer, return the liquid to the pan, discard the shallots.
• Whisk in the wasabi and soy sauce.
• Over low heat, gradually whisk in the butter, on piece at a time, allowing the mixture to emulify.
• Do not let the mixture boil.
• When all the butter has been mixed in, remove from heat, pour into a small bowl and set aside.
• Brush the tuna steaks with a little oil.
• Either pan sear or BBQ to desired doneness.
• 3 minutes per side will leave a rare center.
• 5 minutes per side will be "pink".
• Watch closely, though.
• Serve with the sauce.

BROCCOLI WITH WASABI SAUCE

Steps:

• Bring the water and salt to a boil. Cook the broccoli until it's crisp-tender and still a bright green in color. Drain, and refresh very briefly with cold running water. (Note: you can skip this step if you're not in a hurry and have time to cool the broccoli.).
• In the meantime, mix together all the remaining ingredients except the wasabi in a small pan, and stir over a low heat until the sugar is melted.
• Let cool, and add the wasabi, reserving 1/2 tsp or so. Mix well until the wasabi is dissolved.
• Pour the sauce over the broccoli and mix well.
• Serve at room temperature or chilled, optionally with a little additional wasabi on the side for people to mix into the broccoli as they eat it (if they really like wasabi).