Wasabi Cream Dipping Sauce Recipes

WASABI MAYONNAISE SAUCE

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

WASABI - JALAPENO SAUCE

Steps:

• In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

WASABI CREAM SAUCE

Steps:

• In sauce pan on medium heat add butter.
• Stir in cream, lemon juice, shallots and tamari sauce and boil for 4 minutes.
• Remove from heat and let sit for 2 minutes.
• Add wasabi paste and mix well.
• Serve with fish or as a condiment for asian foods.
• Enjoy.

MONGOLIAN KICKIN' WINGS WITH CREAMY WASABI DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
• For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
• In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.
• Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
• Serve the wings with the dipping sauce on the side.

TEMPURA SHRIMP WITH WASABI CREAM DIPPING SAUCE

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.

TUNA WITH WASABI SAUCE

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce.

VERONICA'S WASABI CREAM SAUCE FOR FONDUE

Steps:

• Mix the wasabi powder and water until smooth.
• Add the sour cream and chives/green onions.
• Mix well.
• Taste and add salt if desired.