Wasabi Guacamole With Pickled Ginger Recipes

WASABI GUACAMOLE WITH PICKLED GINGER

Steps:

• Mix 1 teaspoon each wasabi powder and water; set aside 15 minutes. Halve and pit 3 avocados; scoop the flesh into a large bowl and mash with a fork. Add the juice of 2 limes, 2 tablespoons chopped pickled ginger plus 1 tablespoon brine from the jar, 1 finely chopped seeded jalapeno, 3 thinly sliced scallions, 3 tablespoons chopped cilantro and 1 teaspoon kosher salt. Add the wasabi mixture and stir to combine. Season with salt. Serve with rice crackers.

HOMEMADE PICKLED GINGER (GARI)

Steps:

• Cut the ginger into chunks and place them into a bowl. Sprinkle with sea salt, stir to coat and let stand for about 30 minutes. Transfer the ginger to a clean jar.
• In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved. Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
• Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week. You will see that the liquid will change to slightly pinkish in few minutes. Don't be alarmed because it's the reaction of rice vinegar that causes the change. Only quality rice vinegar can do that! Some commercial pickled ginger has red coloring added. Cut pieces of ginger into paper thin slices for serving.

AHI ROLL-UPS WITH WASABI GUACAMOLE AND JAVANESE SAUCE

Steps:

• Cut tuna into 4 (4-ounce) steaks, 2 inches thick.
• Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.
• Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.
• Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.
• On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.
• Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.
• Javanese Dipping Sauce, recipe follows.
• Javanese Dipping Sauce:
• 2 cups mirin
• 1/2 cup rice vinegar
• 1 teaspoon fish sauce
• 2 tablespoons Indonesian sweet soy sauce
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons freshly chopped cilantro leaves
• Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.

WASABI GUACAMOLE

Steps:

• Halve the avocado, remove seed. With a paring knife, crisscross through the flesh; using a teaspoon, scoop out the diced flesh into a medium-sized bowl. Add the lime juice.
• Using a fork or pastry blender, mash the avocado, leaving some texture. Add the wasabi paste, ginger, cilantro, garlic and a pinch of salt (to taste). Mix well.
• Taste and adjust seasoning, adding more wasabi and salt if needed.
• Serve with tortilla chips or deep-fried won ton triangles. Makes about 1 cup.

SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES

Steps:

• Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.