Wasabi Secret Salad Recipes

Steps:

• In a small bowl combine the water and wasabi powder. Mix until a paste forms. Set aside.
• In another small non-reactive bowl whisk together the vinegar and sugar until the sugar dissolves.
• Whisk in the mayonnaise and oil.
• Add the wasabi paste, salt and pepper. Mix well.
• Important: *Allow mixture to stand 10-15 minutes.*.
• In a large salad bowl, combine the cabbage, carrots, scallions and cilantro if using.
• Just before serving the salad, add the dressing and stir well to combine.
• Garnish with a sprinkle of black sesame seeds, if desired.

Steps:

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

Steps:

• Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
• Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.

Steps:

• Bring a large pot of salted water to a boil. Fill a medium bowl with water and add ice. Add the lobster tails to the boiling water and boil until just cooked through, 5 to 7 minutes. With tongs, transfer the lobster to the ice water; retain the cooking water. When cool, drain the lobster tails, crack the shells, and remove the meat. Quarter the meat and set aside.
• Return the water in the pot to a boil. Add the shrimp, and cook until just done, 3 to 5 minutes. Check the shrimp after 3 minutes; they must not overcook. Drain the shrimp and transfer immediately to the ice water. When cold, drain on paper towels and peel.
• In a small bowl, combine the wasabi, soy sauce, lemon juice, and sugar and whisk to blend. Whisk in the oil to make a light emulsion. In a large bowl, combine the crabmeat, lobster meat, shrimp, mizuna, and tomatoes. Add the dressing, season with the salt and pepper, and toss to blend.
• Divide the salad among 4 plates. Garnish with the daikon sprouts and serve.

Steps:

• Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
• Plating: Serve sandwich with taro chips.
• In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
• In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
• Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.

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.

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.