Wasabi Soy Vinaigrette Food

WASABI SALAD DRESSING

Steps:

• Mix soy sauce, vinegar, and sugar in a bowl until sugar is dissolved.
• Add sesame oil and wasabi paste; whisk well.
• Chill before using.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

WASABI VINAIGRETTE

Steps:

• In a jar, combine wasabi powder and water. Let stand 5 minutes.
• Add vinegars and whisk to combine.
• Stir in oil and shake well to combine.
• Add parsley and salt (if desired) and shake well before serving.

MIXED SEAFOOD SALAD WITH FRESH WASABI VINAIGRETTE

Steps:

• In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts.

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 SALAD DRESSING

Steps:

• Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

SOBA SALAD WITH SOY-WASABI VINAIGRETTE

Steps:

• Mince garlic; let stand 10 minutes. Cook the noodles according to package directions omitting salt and fat. Drain and rinse noodles under cold water; drain well.
• Steam edamame, peas, and carrots for 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water; drain.
• Combine garlic, rice vinegar, soy sauce, oil and wasabi in a large bowl; stir with a whisk. Add noodles, vegetable mixture and radishes; toss gently to coat. Serve immeditely.

BALSAMIC WASABI VINAIGRETTE

Steps:

• Combine ingredients and whisk together until well blended and sugar is dissolved. Refrigerate until used.

WASABI VINAIGRETTE

Steps:

• Combine ingredients and mix together until well blended.
• Store in the refrigerator for up to 1 week.