Wasabi Ginger Sauce Recipes

WASABI GINGER SAUCE

Wasabi Ginger Sauce image

A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.

Provided by lazyme

Categories Asian

Time 45m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1/2 ounce fresh ginger, peeled, cut in 1/2-inch pieces
1 small shallot, peeled, cut in 1/2-inch pieces (1/2 ounce)
1 garlic clove, peeled
3/4 cup mirin or 3/4 cup rice wine
3/4 cup low sodium soy sauce or 3/4 cup tamari
1/4 cup seasoned rice vinegar or 1/4 cup wine vinegar
2 tablespoons dark molasses
1 1/2 tablespoons wasabi paste, prepared
1 tablespoon brown sugar, packed
1 tablespoon sesame oil (toasted sesame oil)
1 1/2 teaspoons powdered ginger
1/2 teaspoon fresh ground black pepper

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.

AHI KATSU WITH WASABI GINGER BUTTER SAUCE

Ahi Katsu With Wasabi Ginger Butter Sauce image

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette!

Provided by Busters friend

Categories Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces ahi
4 nori
1 bunch spinach, stemmed and diced
2 cups panko breadcrumbs (Janese breadcrumbs)
2 eggs
1 ounce water
1 cup flour
1 quart vegetable oil
salt, to taste
black pepper, to taste
1 shallot, chopped
1 inch ginger, chopped
1 tablespoon wasabi
1/4 cup rice vinegar
1 ounce heavy cream
1 ounce shoyu
4 ounces unsalted butter, cut into 1 ounce cubes

Steps:

For the Wasabi Ginger Butter Sauce:.
Put shallot, ginger, wasabi and rice vinegar in sauce pan on medium high heat and allow vinegar to reduce to about 1 tablespoon. Add cream and reduce by one half. Add shoyu and turn heat to low. Whisk in butter cubes one at a time until incorporated. Remove from heat.
For the Tuna:.
Cut ahi into pieces as long as a nori wrapper and 1 inch thick. Spread nori sheets out. Line with spinach. Place one piece of ahi on each sheet. Season with salt and pepper. Top again with spinach. Roll and seal with water.
Beat eggs with water and flour. Consistency should be the same as pancake batter. Put flour in one plate and panko in another. Roll wrapped ahi into flour, then into batter mixture and then into the panko breading making sure all parts are covered. Deep fry in hot oil. Turn constantly to allow even browning. Remove and slice.
Place about 1 ounce of Wasabi-ginger Sauce on plate. Slice ahi rolls into pieces and arrange on sauce.

Nutrition Facts : Calories 2629.1, Fat 252.6, SaturatedFat 46.8, Cholesterol 198.6, Sodium 929.7, Carbohydrate 67.6, Fiber 5.2, Sugar 4.1, Protein 30.3

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