Wasabi Shu Recipes
WASABI SHUMAI
This is a super dumbed down version of my very favorite part of a good sushi meal. Wasabi shumai is generally a pork dumpling with garlic and wasabi and it is very wasabi heavy. This recipe is very easy but not for a lack of trying. I tried so many things to make the traditional wasabi shumai but could not come up with anything that ended up as crazy intense as wasabi shumai should be. This recipe was born out of whim that paid off big time. It couldn't be easier. I use premade beef meatballs but you can use your favorite recipe.
Provided by LeanneMarie
Categories Meat
Time 20m
Yield 3 dumplings, 1 serving(s)
Number Of Ingredients 3
Steps:
- Wet the edges of the wonton wrapper with your finger.
- Place a small amount of wasabi in the center of the wrapper, rougly the size of a 1/4 inch sphere. (Be very careful not to add too much, a very small amount goes a long way.).
- Place the cooked meatball on top of the wasabi.
- Fold the wonton wraper around the meatball. (I either fold one corner in at a time so that they meet in the center or just gather the sides up to create a purse).
- Steam for 15 minutes or until the wrapper is cooked through.
WASABI-SOY VINAIGRETTE
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
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.
SHRIMP SHUMAI
Steps:
- To make the soy-mustard sauce, combine all the ingredients in a small bowl and mix well. Set aside.
- To make the filling, cut the shrimp into bite-size pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible. You can also use a food processor, which will give it a smooth texture, but I prefer the more coarse texture you get from chopping by hand. Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
- Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well. Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil, and egg white. Finally, mix in the salt, pepper, and potato starch.
- Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
- To assemble the shumai, lay a wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out). Place 1 tablespoon of the filling in the center of the wonton skin. (Soak the spoon in water while you're assembling a shumai. This will make it easier to transfer the filling to the wonton.) Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup. Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup. Wet a finger with water and use it to gently smooth the top of the shumai. Repeat with the remaining wonton skins and filling.
- To cook the shumai, heat a stove-top steamer over high heat, bringing the water to a boil. Brush the bottom of the steamer basket with a small layer of the vegetable oil and add the shumai, leaving 1 inch of space between each. Cover and cook for 3 minutes, then drain the bok choy and add to the steamer. Cover and cook for 3 minutes longer, or until the shumai are cooked through.
- Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture. Top with a pinch of salt. Place each bok choy in the center of 4 small plates and arrange 6 shumai around it. Garnish the plates with a pinch of black sesame seeds and serve with the soy-mustard sauce on the side.
WASABI PEANUTS
I made these with macadamia nuts, but I will also try with peanuts. Good stuff, and much less expensive to make your own than to pay top dollar for someone else to season. Recipe courtesy of www.eatdrinkbetter.com. Serving size is estimated.
Provided by AmyZoe
Categories < 60 Mins
Time 1h
Yield 16 ounces, 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 275.
- Line a baking sheet with greased foil or parchment paper. (I skipped this step, and I baked mine in a glass baking dish without foil or parchment paper).
- Whisk egg white and water together until foamy.
- Add peanuts and toss to coat with the egg-water mixture.
- Transfer to a sieve and toss gently and let drain.
- Stir together wasabi powder, salt, and cornstarch in a large bowl.
- Add peanuts and toss to coat with the wasabi mixture.
- Spread peanuts on a single baking sheet in a single layer and bake 30 minutes.
- Gently stir, and reduce temperature to 200 F and continue baking 20 more minutes.
RACHEL'S WASABI COCKTAIL SAUCE
This is cocktail sauce with a kick. You have to like wasabi to enjoy this. We really make this with double the wasabi, but thought it might be too much for some people. Start with a little and add until you get the flavor you like. If you add too much just increase the ketchup.
Provided by RACHEL1070
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, mix together the brown sugar, wasabi paste, lemon juice and ketchup. Chill until using, or use immediately.
Nutrition Facts : Calories 34 calories, Carbohydrate 8.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 337.8 mg, Sugar 8 g
WASABI MAYONNAISE SAUCE
A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)
Provided by CHEFJR
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 3 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 80.1 mg, Sugar 0.7 g
More about "wasabi shu recipes"
THE HEAT IS ON: 37 HOT WASABI RECIPES - BRIT + CO
From brit.co
Estimated Reading Time 7 mins
- Cucumber Sesame Salad: Let’s ease into this. The cucumbers in this refreshing salad cool down the heat from the soy and wasabi vinaigrette. (via She Wears Many Hats)
- Roasted Asparagus: Before you bake, smear your spears with a lightly heated mixture of soy sauce, sesame oil and wasabi for a bite with a little burn.
- Ginger Wasabi Hummus: Take a dip on the wild side! Dunk pita chips into this dip or spread it on a veggie wrap. The best part about it all? This hummus takes only five minutes to whip up.
- Bloody Mary: There’s no better way to kick up your day than with a brunch cocktail that really packs a punch. Get ready to feel the burn with a wasabi loaded — and rimmed!
- Hand Roll Bowl: If you love sushi, you’ll love this deconstructed shrimp hand roll. Toss wasabi-marinated shrimp into a rice bowl full of all your sushi favorites — avocado, green onions and sliced nori.
- Gingered Green Bean Fries: You can serve these green bean fries up to even your heat-fearing friends. The fries themselves are wasabi-free and only the brave should dunk into the creamy sour cream wasabi dipping sauce.
- Sesame Wasabi Slaw: Consider this your new sandwich topper of choice: Traditional coleslaw is tossed in a soy sauce and wasabi marinade for one spicy, crunchy salad.
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- Edamame Avocado Sandwich: Go green for lunch with this healthy sandwich. Spread a creamy blend of avocado, edamame and wasabi on bread, then add cucumber for crunch.
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2021-11-27 2. If you have some wasabi left over and need to store it, add a small amount of olive oil to the mixture. Stir it in completely. 3. Replace the lid on the container. 4. Place the wasabi in the refrigerator overnight. The longer you store the wasabi, the more the original robust flavor of the wasabi will diminish. 5.
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Views 356K
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REAL WASABI RECIPES - YOUR
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WASABI SYRUP RECIPES ALL YOU NEED IS FOOD
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SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS | RECIPETIN EATS
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HOW TO MAKE RESTAURANT-STYLE WASABI SAUCES AND DIPS AT HOME
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WASABI PASTE MADE IN MINUTES - BELGIAN FOODIE
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From izzycooking.com
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From bhg.com
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From realwasabi.com
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From rasamalaysia.com
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From bbc.co.uk
From bbc.co.uk
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From japanesecooking101.com
From japanesecooking101.com
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From asiancaucasian.com
From asiancaucasian.com
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