Best 6 Wasabi Ginger Sauce Recipes

WASABI GINGER SAUCE

Steps:

• NOTE:.
• Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
• Place ginger, shallot and garlic in blender jar; cover blender jar.
• Set on Low; pulse 5 times.
• Scrape sides of jar; pulse 5 times.
• Add remaining ingredients in order given.
• Blend for 20 seconds.
• Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
• Unused portions may be refrigerated for up to a week - stir before using.
• Tip:.
• As a marinade, use about 1 tablespoon of marinade per portion.
• Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
• When thawed, they will be fully marinated and ready to cook.

SEARED ALBACORE TUNA WITH WASABI GINGER SAUCE

Steps:

• Wash and pat dry tuna steaks. Coat steaks with a thin layer of sesame oil. Sprinkle both sides of steaks with the finely ground sea salt,Rub into steaks. Cover both sides comepletly with the toasted sesames. Sear steaks on grill or in a saute pan for several minutes on each side. I prefer the steaks medium rare(1/4 inch on both sides cooked, the interior rare) but the steaks can be cooked to anyone's preference.While the steaks are cooking, prepare the wasabi sauce; Whisk together the wasabi paste, toasted sesame oil, ground ginger and tamari until a thick liqued is formed. When the steaks are done, serve with the wasabi sauce drizzled across the top.

SOY GLAZED TUNA, WASABI MASHED POTATO, SAKE CARROT GINGER SAUCE

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.

SPICY NOODLES WITH GINGER-GARLIC SHRIMP AND WASABI SAUCE

Steps:

• In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
• Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
• To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
• A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.

GYPSY PASTA SALAD WITH WASABI GINGER SAUCE

Steps:

• Wasabi Ginger Sauce: in a separate bowl, mix together the fresh jalapenos, wasabi, horseradish, and powdered ginger.
• Use a small amount of water if necessary.
• This will make your"Wasabi Ginger" sauce.
• Take 3 tablespoons of this sauce.
• Cook Ziti Al dente, drain and Reserve.
• Drain peppers place in food processor until almost liquid.
• Pour into large bowl.
• Add Wasabi Ginger Sauce and Olives.
• Slowly mix in Olive oil.
• Now add pasta and Cheese mix well and Serve.
• Enjoy.

WASABI GINGER SAUCE

Steps:

• 1. Place ginger, shallot and garlic in blender jar; cover blender jar. Set on Low; pulse 5 times. Scrape sides of jar; pulse 5 times. Add remaining ingredients in order given. Blend for 20 seconds. Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
• 2. Unused portions may be refrigerated for up to a week - stir before using.
• 3. Tip: As a marinade, use about 1 tablespoon of marinade per portion. Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen. When thawed, they will be fully marinated and ready to cook.