Wasabi Ginger Sauce Food

WASABI GINGER SAUCE

Wasabi Ginger Sauce image

A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.

Provided by lazyme

Categories Asian

Time 45m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1/2 ounce fresh ginger, peeled, cut in 1/2-inch pieces
1 small shallot, peeled, cut in 1/2-inch pieces (1/2 ounce)
1 garlic clove, peeled
3/4 cup mirin or 3/4 cup rice wine
3/4 cup low sodium soy sauce or 3/4 cup tamari
1/4 cup seasoned rice vinegar or 1/4 cup wine vinegar
2 tablespoons dark molasses
1 1/2 tablespoons wasabi paste, prepared
1 tablespoon brown sugar, packed
1 tablespoon sesame oil (toasted sesame oil)
1 1/2 teaspoons powdered ginger
1/2 teaspoon fresh ground black pepper

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 SAUCE

Wasabi Sauce image

Make and share this Wasabi Sauce recipe from Food.com.

Provided by Miraklegirl

Categories Sauces

Time 7m

Yield 1/4 cup

Number Of Ingredients 6

Ingredients

2 thinly sliced scallions
1 teaspoon of minced fresh coriander
2 tablespoons fresh lime juice
3 tablespoons soy sauce
1 1/2 tablespoons wasabi
6 tablespoons unsalted butter

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.

Nutrition Facts : Calories 2641.4, Fat 277, SaturatedFat 175.1, Cholesterol 732.7, Sodium 12125.4, Carbohydrate 31, Fiber 5.4, Sugar 8.7, Protein 28.3

WASABI GINGER SAUCE

Wasabi Ginger Sauce image

A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.

Provided by Vicki Butts (lazyme)

Categories Marinades

Time 15m

Number Of Ingredients 12

Ingredients

1/2 oz fresh ginger, peeled, cut in 1/2-inch or smaller pieces
1 small shallot, peeled, cut in 1/2-inch or smaller pieces
1 clove gaarlic, peeled
3/4 c mirin or rice wine
3/4 c low-sodium soy sauce or tamari
1/4 c seasoned rice vinegar or wine vinegar
2 Tbsp dark molasses
1 1/2 Tbsp prepared wasabi paste
1 Tbsp brown sugar, packed
1 Tbsp toasted sesame oil
1 1/2 tsp powdered ginger
1/2 tsp freshly ground black pepper

Steps:

1. 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.
2. Unused portions may be refrigerated for up to a week - stir before using.
3. 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.

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