Togarashi Onion Rings With Wasabi Dipping Sauce Recipes

TEMPURA SHRIMP WITH WASABI CREAM DIPPING SAUCE

Tempura Shrimp with Wasabi Cream Dipping Sauce image

Provided by Food Network

Number Of Ingredients 5

Ingredients

1 (8.2 oz) package SeaPak® Tempura Shrimp
1/3 cup sour cream
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice

Steps:

STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks.
PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes.
SERVE shrimp immediately with cold wasabi cream dipping sauce.
Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple - use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.

BLOOMIN' ONION DIPPING SAUCE

Bloomin' Onion Dipping Sauce image

Dip those delicious deep fried onions in this awesome concoction!

Provided by KIM

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 10

Number Of Ingredients 6

Ingredients

½ cup sour cream
2 tablespoons ketchup
½ teaspoon seasoned salt
⅛ teaspoon crushed red pepper flakes
1 ½ teaspoons finely grated raw horseradish
¼ teaspoon paprika

Steps:

In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.

Nutrition Facts : Calories 28.3 calories, Carbohydrate 1.4 g, Cholesterol 5.1 mg, Fat 2.4 g, Protein 0.4 g, SaturatedFat 1.5 g, Sodium 85.5 mg, Sugar 0.7 g

TOGARASHI

Togarashi image

My brother owns a Japanese resturant in KC and he gave me a bottle of Nanami Togarashi. So reading up on it on the web I found a recipe to make your own. From the Honolulu Advertiser. This is from the article 3/12/03...Togarashi is the Japanese word for red chili peppers and the generic name for a family of condiments that blend chili pepper with other ingredients. Shichimi or ichimi togarashi is common in island homes and casual Japanese restaurants. Nanami togarashi is a close cousin, with a slightly different formulation featuring citrus peel. The mixtures are sprinkled over noodles, yakitori (grilled dishes) and nabe (one-pot meals) and used in soups and stews. The sharp, hottish flavor and slightly gritty texture of the togarashi mixtures is seen as a great contrast to fatty and fried foods such as unagi (eel), tempura (batter-fried foods) or shabu shabu (meats and other ingredients cooked in bubbling rich broth).

Provided by Charlotte J

Categories Japanese

Time 5m

Yield 5 tablespoons

Number Of Ingredients 7

Ingredients

3 teaspoons sansho or 3 teaspoons black pepper
1 teaspoon green nori seaweed flakes (or laver)
3 teaspoons dried tangerine peel or 3 teaspoons orange peel
3 teaspoons ground red chili pepper
1 teaspoon black sesame seed
1 teaspoon golden sesame seeds or 1 teaspoon poppy seed
2 teaspoons minced garlic

Steps:

Grind the seeds with the sansho and chili powder.
Stir in the nori, peel and garlic.
Store in airtight container in refrigerator; will remain fresh for a month.

Nutrition Facts : Calories 13.4, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 1.5, Fiber 0.7, Sugar 0.1, Protein 0.5

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