Soy Wasabi Glaze Recipes

Steps:

• For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients.
• For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois.
• For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved.
• Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes.

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

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).

Steps:

• The first step is to make your pea pureé (or "Oh yum, mushee peas!" as my dad said). Boil about 4 handfuls of frozen peas in salted water until they start floating on the surface. While you're waiting, chop up a handful of fresh mint. When the peas are done, drain them and either mash them by hand or use one of these handy whizzers. Pop in a chunk of butter & a splash of double cream. Mix it all together & pop to one side, somewhere warm. Now you'll want to make your sauce. In a little saucepan over a medium heat combine your butter, lemon, soy & wasabi. Make sure the butter's cold when it goes in or the glaze wont work properly. Keep mixing it until you have a nice, glossy, rich sauce & put to one side (somewhere warm again). Get a heavy based frying pan really nice & hot, so it's just starting to smoke. While it's heating up, drizzle your tuna in olive oil and rub it all over. Sprinkle with salt n pepper on both sides. When the pan's ready, place your steaks in there gently. Leave to fry on each side for about 1-2mins, depending how rare you like your fish. Pop a scoop of peas in the middle of your plate and gently place the tuna on top. Give your sauce one last stir, and pour over the top.

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.