Jk Wasabi Dip Public Recipes
ASPARAGUS WITH WASABI-MAYONNAISE DIP
Categories Mayonnaise Wasabi Asparagus Spring Gourmet
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
- Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
- Serve asparagus with dip.
WASABI DIP
We like to serve this with grilled peppers and toasted baguette. Edited to add: if you're using store bought wasabi paste, be aware that it is MUCH weaker, and if you want it to have a kick, you'll need to add quite a bit more.
Provided by AmandaInOz
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Stir lemon juice and wasabi paste into the sour cream.
- Add crushed garlic and horseradish.
- Season with salt and pepper to taste.
JK WASABI DIP (PUBLIC)
Make and share this JK Wasabi Dip (Public) recipe from Food.com.
Provided by JKfoodlover
Categories < 4 Hours
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- 1. Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by at least 1 inch. Cover the saucepan, and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and dice the eggs.
- 2. Use a fork to mash the avocados in a large bowl. Stir in the hard cooked eggs, onion, tomato, lime juice, pepper sauce, Worcestershire sauce, salt, pepper, and wasabi powder. Mix well; taste, and add additional salt and pepper if necessary.
- 3. Place guacamole in serving bowl, and garnish with green onion and cilantro. Cover, and refrigerate for 1 hour to allow flavors to blend.
Nutrition Facts : Calories 114.5, Fat 5, SaturatedFat 1.6, Cholesterol 186, Sodium 1316.7, Carbohydrate 10.8, Fiber 2, Sugar 4.8, Protein 7.7
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