Wasabi Oil Recipes

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HOMEMADE WASABI SAUCE



Homemade Wasabi Sauce image

A quick and simple sauce that can be used with grilled tuna or as a dip for eggrolls. From Food and Wine, December 1995.

Provided by lazyme

Categories     Sauces

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

1/4 cup wasabi powder
1/4 cup rice vinegar
1 tablespoon Dijon mustard
1/4 cup vegetable oil
1/2 teaspoon salt

Steps:

  • In a food processor, combine the wasabi powder, vinegar, and mustard.
  • Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
  • Add the salt and process briefly.
  • The sauce can be refrigerated for up to 1 month.
  • Shake or stir before using.

Nutrition Facts : Calories 49.2, Fat 5.5, SaturatedFat 0.7, Sodium 133.1, Carbohydrate 0.1, Fiber 0.1, Protein 0.1

WASABI OIL



Wasabi Oil image

Make and share this Wasabi Oil recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Japanese

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

1/2 cup wasabi powder
1 tablespoon mirin
1 teaspoon sugar
1/2 cup water
1/2 cup canola oil

Steps:

  • whisk wasabi, mirin and sugar.
  • Add water until a loose puree is achieved.
  • Whisk in oil. For extra spicy flavours, use less oil.

Nutrition Facts : Calories 1974.3, Fat 218, SaturatedFat 15.5, Sodium 188.8, Carbohydrate 10.2, Sugar 8.8, Protein 0.1

WASABI-SOY VINAIGRETTE



Wasabi-Soy Vinaigrette image

This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it's been sitting in the fridge, as it wants to separate.

Provided by Eric Kim

Categories     sauces and gravies

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

2 large garlic cloves, finely grated
2 tablespoons granulated sugar
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons wasabi paste, plus more to taste

Steps:

  • In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
  • Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

GRILLED CHICKEN BREAST SKEWERS WITH WASABI



Grilled Chicken Breast Skewers With Wasabi image

Wasabi's subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers. Serve as part of a yakitori spread.

Provided by Harris Salat

Time 35m

Yield Makes 12 skewers

Number Of Ingredients 4

¼ cup wasabi
1 Tbsp. plus 1 tsp. vegetable oil
3 boneless, skinless chicken breasts (about 1 pound), cut into 1-inch cubes
Salt

Steps:

  • Mix the wasabi and vegetable oil in a bowl; set aside.
  • Skewer the cubes of chicken (about 3 pieces per portion) so the chicken covers about 4 inches of skewer. Lightly season all sides with salt.
  • Preheat a grill to medium-hot. Grill chicken breast skewers for about 3 minutes, turning once. Brush a thick layer of the wasabi mixture on top of the chicken. Grill for about 2 minutes more, turning once, and brushing on more wasabi. The chicken meat will turn white when ready. Serve immediately.

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