Best 10 Wasabi Butter Recipes

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

TUNA TERIYAKI WITH WASABI BUTTER

Steps:

• Place tuna in shallow glass dish. Pour marinade over and turn to coat. Let tuna stand 10 minutes at room temperature, or cover and refrigerate 1 hour. Mix butter, wasabi powder, and chives in small bowl.
• Prepare barbecue (medium heat). Remove tuna from marinade; brush on both sides with oil. Sprinkle with salt and pepper. Grill fish, brushing occasionally with remaining marinade, about 2 minutes per side for medium-rare. Transfer to platter. Top with wasabi butter and serve.

TUNA WITH WASABI LIME BUTTER SAUCE

Steps:

• Arrange tuna steaks in one layer in a shallow dish and lightly brush both sides with oil.
• Spread peppercorns and dill evenly on both sides of tuna and marinate 20 minutes.
• Grill tuna on a oiled rack set about 5-6 inches over glowing coals. 3 minutes on each side for medium-rare fish. (Alternatively, grill tuna in a preheated oiled well-seasoned ridged grill pan).
• Make sauce while tuna marinates:.
• In a heavy saucepan combine scallions, coriander, lime juice, soy sauce and wasabi paste and bring to a boil.
• Reduce heat to low and whisk in butter, 1 piece at a time, lifting pan from heat occasionally to cool mixture and adding each new piece before previous one has melted completely. (Do not allow sauce to simmer. Sauce should not get hot enough to seperate).
• This dish goes well served with garlic mashed potatoes and french green beans.

GINGER MARINATED TUNA WITH WASABI BUTTER

Steps:

• For the butter, mix all ingredients together in a small bowl; cover and refrigerate until ready to serve.
• For the marinade, place all ingredients in blender jar and blend until ingredients are coarsely chopped and blended.
• Wash the tuna steaks under water, pat dry and place in shallow container.
• Pour prepared marinade over tuna and allow to marinate for 30 minutes.
• Preheat grill to medium-high.
• Remove the tuna from marinade, spray lightly with non-stick cooking spray to prevent from sticking to grill.
• Place the steaks on preheated grill and grill until your desired degree of doneness, turning once.
• Top each cooked steak with 1/2 to 1 teaspoon wasabi butter and serve with additional butter on the side.
• Please note that the cook time reflects the 30 minute marinade time.

WASABI BUTTER

Steps:

• In a small bowl, beat all ingredients. Refrigerate up to 1 week or freeze up to 3 months.

STEAMED SUGAR SNAP PEAS WITH WASABI BUTTER

Steps:

• Stir together softened butter and wasabi powder until well combined.
• Microwave sugar snap peas with water, covered, at HIGH 3 to 4 minutes, until crisp-tender. (If using frozen sugar snap peas, microwave without any water).
• Toss with wasabi butter.
• Sprinkle with salt.

VEAL MEDALLIONS WITH A WASABI HERB BUTTER

Steps:

• Combine mustard and thyme leaves in a bowl and add medallions, toss to coat medallions.
• Add oil to a pan and heat, add veal and cook until browned on both sides and tender. You can grill if preferred. Top hot medallions with slices of butter, if they are not hot enough to melt butter, you can just pop them under the grill for a minute or so.
• For The Butter.
• Combine all the ingredients in a bowl, mix well. Spoon butter mixture onto foil, roll up firmly in a log shape, refrigerate until firm.
• I served mine with spicy leek and mushrooms and sweet potato curls.
• The potato curls are really easy to make, taste great and add wonderful colour to a dish. All you do is peel strips with a vegetable peeler, and then deep fry in batches, until they curl and are crisp.
• They also make a great snack, you can make these on there own, season after and you have slightly different tasting homemade chips.

WASABI BUTTER

Steps:

• Let butter soften to room temperature.
• Beat in other ingredients.
• Pack butter into molds or crocks or form balls with a melon baller.
• Chill for at least 3 hours before serving.
• Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.

ASIAN NOODLES WITH WASABI BUTTER SAUCE

Steps:

• 1. Cook noodles according to package directions, adding soy beans and bell pepper to the boiling water when you add the noodles. Drain and set aside.
• 2. Meanwhile, combine broth, butter, soy sauce and wasabi paste in a medium saucepan and set pan over medium heat. Bring to a simmer and whisk to dissolve wasabi paste completely into the broth. Add noodles, soy beans and bell pepper and cook 1 minute to heat through. Stir in cilantro and season to taste with salt and pepper.

TUNA WITH WASABI LIME BUTTER

Steps:

• Brush the steack with oil, sprinkle with dill and pepper. Marinate for 20 minutes. Heat the greill. combine rest of ingredients in a frying pan and cook over a low heat until butter melts. don't cook too long or too hot because the sauce will separate. Grill fish to medium rare. Serve with sauce over fish and rice.