Wasabi Aioli Food

REAL AIOLI

Steps:

• Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.

WASABI AIOLI

Steps:

• Stir all ingredients together and serve.

CRISPY FRIED OYSTERS WITH WASABI AIOLI AND ASIAN PEAR AND ENDIVE SALAD

Steps:

• Add the egg yolks and white wine vinegar to a food processor. With the blade running, gradually add the canola oil, little by little, until the mixture is emulsified. Season with kosher salt. If the aioli is too thick, you can thin it out with a little water, 1 tablespoon at a time. Spoon the aioli into a bowl and set aside. Combine the wasabi powder and a little water in a small bowl. Add to the aioli and stir to combine. Season with kosher salt. Transfer to a pastry bag and set aside.
• To another food processor bowl, add the parsley and pulse to combine. Add the coarse sea salt and process until the parsley is fully incorporated with the salt.
• Toss the endives and pear in a small bowl and set aside.
• Set up a deep-fryer with canola oil and preheat to 350 degrees F. Line a plate with a paper towel.
• Combine the panko and crushed wasabi peas together in a bowl. Add the flour to a second bowl and whole eggs to a third; whisk the eggs with a bit of water. Dredge the oysters in the flour first, then egg, and finally the panko-wasabi mixture. Fry the oysters until crispy, 3 to 4 minutes. Transfer to the paper towel and season immediately with kosher salt.
• To plate, add 3 mounds of parsley salt on the bottom of a rectangular plate. Nestle 3 shells into each salt mound. Pipe 1 dollop of wasabi aioli into each shell. Add a small bit of the endive and pear salad. Top each with a fried oyster. Add 1 more dollop of wasabi aioli. Garnish with crushed wasabi peas.

SEARED HAWAIIAN AHI WITH PINEAPPLE RELISH, CRISPY NORI CAKES, TAT SOI AND WASABI AIOLI

Steps:

• Tuna: Heat oil in skillet on stovetop. When the oil is very hot, place tuna in pan and sear for 1 minute on each side leaving the tuna very rare and pink in the center.
• Rice Cakes: Steam rice in a rice cooker according to manufacturers instructions. Place rice in a large mixing bowl and add salt, mirin, nori, and rice wine vinegar. Place the rice on a sheet pan lined with plastic wrap. With damp hands press the rice into the pan. Cover the rice with plastic wrap and continue to press the rice until you have an even thickness of rice on the sheet pan. Cut the rice into 3 by 3-inch squares. Pan-fry the rice cakes until golden brown on both sides over medium heat on stovetop. Each side should take between 2 and 3 minutes to brown.
• Place the salad on each of 4 plates so that it covers the inner plate. Place the fried rice cake in the center of the plate. Smear some wasabi aioli on the cake and add some ginger. Place the sliced tuna on the cake and drizzle the tuna with wasabi aioli, pineapple relish, and sprouts. Garnish with cilantro sprig.
• Optional: Serve salad with sweet potato shoestrings found at specialty markets. Scatter shoestrings over the salad.
• Slice pineapple lengthwise into 1/4-inch thick pieces. Discard pineapple core. Brush both sides of each piece of pineapple lightly with oil and grill both sides. Dice pineapple into 1/4-inch pieces and mix with red bell pepper, ginger, soy sauce, rice wine vinegar and black pepper.
• Mix mayonnaise, wasabi paste, garlic and water in a bowl until smooth.

WASABI AIOLI

Steps:

• Add water to wasabi powder to make a paste.
• add mayonaise.
• shoyu.
• blend well.
• refregeriate.
• serve as dipping saue for seared ahi tuna salad.

WASABI AIOLI

Steps:

• In a small bowl, combine water and wasabi powder, stirring until smooth.
• Add mayo and ginger and stir to combine.

PINEAPPLE WASABI AIOLI

Steps:

• Mix together it together mayo, sour cream, soy and wasabi.
• Add pineapple juice after it has cooled to room temperature.
• Refrigerate at least 3 hours.
• This is best when made the day before in order to let all the flavors marry and have a good chill.

WASABI AND LIME AIOLI

Steps:

• Mix everything together well.