WASABI-SOY VINAIGRETTE
This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.
Provided by Eric Kim
Categories sauces and gravies
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
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.
JAPANESE WASABI SOY SALMON
Make and share this Japanese Wasabi Soy Salmon recipe from Food.com.
Provided by deinemuse
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
- Remove fish and keep leftover marinade.
- Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
- Add remaining marinade and cook for another 2 minutes or until done.
- Serve with pink sushi ginger, brown rice and vegetables (not included in calories).
Nutrition Facts : Calories 260.9, Fat 11.9, SaturatedFat 1.8, Cholesterol 93.5, Sodium 674.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 34.7
HOMEMADE WASABI SAUCE
A quick and simple sauce that can be used with grilled tuna or as a dip for eggrolls. From Food and Wine, December 1995.
Provided by lazyme
Categories Sauces
Time 10m
Yield 10 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 49.2, Fat 5.5, SaturatedFat 0.7, Sodium 133.1, Carbohydrate 0.1, Fiber 0.1, Protein 0.1
WASABI MAYONNAISE SAUCE
A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)
Provided by CHEFJR
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 80.1 mg, Sugar 0.7 g
JAPANESE WASABI MARINADE
A nice tangy marinade, great for chops, steaks, swordfish, tempeh, and tuna fillets. I did want to mention to anyone interested that when you add vinegar to things like horseradish (powdered "wasabi"), or dried mustard powder that it takes away much of the bite. If you want the heat of wasabi paste that you are used to with sushi, then serve the fish with wasabi paste, thinned with water.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Mix together wasabi, mustard and sake until dry ingredients dissolve; add rest of ingredients, mixing well.
- Add marinade to fish or meat, covering all sides, in a ziploc plastic bag, removing as much air as possible (this reduces need for a lot of turning).
- Marinate food for several hours.
- Note: The pungency of the mustard and wasabi is reduced in this marinade. It happens whenever you combine any vinegar/sugar with these powders, as one does with prepared mustard. If you want a "sinus-clearing" effect, make a thick paste of either mustard or wasabi with just a small amount of water, and rub onto food within 30 minutes of eating. I recommend English mustard, as it is the hottest type. Coleman's is a good brand.
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