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.
WASABI SOY DIPPING SAUCE
Make and share this Wasabi Soy Dipping Sauce recipe from Food.com.
Provided by Sara 76
Categories Asian
Time 2m
Yield 3/4 cup
Number Of Ingredients 2
Steps:
- Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!
SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE
Steps:
- Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
- Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
- Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
- With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
- In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.
SALMON WITH SOY-HONEY AND WASABI SAUCES
Steps:
- Marinate salmon:,
- Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
- Preheat broiler.
- Make sauces:
- Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
- Stir together wasabi powder and water in a small bowl.
- Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
- Serve salmon drizzled with sauces.
HONEY, SOY & WASABI DIPPING SAUCE
We recently went out for lunch and had tempura oysters, which were served with a really delicious dipping sauce. I played around a bit, and I think this is as close as I'm going to get to it! It's so good, and goes really well with fish and seafood. It would probably be nice with chicken too.
Provided by Sara 76
Categories Sauces
Time 7m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Whisk all ingredients together in a small saucepan, and bring to the boil.
- Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes.
- Cool slightly.
- Serve with seafood, as a dipping sauce.
SMOKED SALMON SUSHI WITH WASABI DIPPING SAUCES
Wasabi Powder makes homemade sushi possible. With this trio of sauces, you can customize this sushi to the flavor and heat level you prefer. Use different garnishes to add variety.
Provided by Allrecipes Member
Time 1h
Yield 15
Number Of Ingredients 13
Steps:
- Put rice in fine strainer and rinse well under running water until water runs clear; drain. Bring 1 cup water with rinsed rice to boil in a medium saucepan . Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand covered 10 minutes.
- Combine rice vinegar, sugar, and salt; stir to dissolve sugar. Gently mix into cooked rice, partially cover, and cool rice to room temperature.
- To shape sushi rice into ovals: for each, scoop heaping spoonful of rice with a wet "soup spoon" and using wet palm of other hand form firm oval (about 2 1/4 x 1 1/4 inches) by rolling rice in palm with the aid of the spoon. It is easiest to form all (15) sushi ovals first.
- Cut salmon into 15 pieces about 2 x 1 inches each.
- For mild sushi, sprinkle top of each rice oval with wasabi powder and lay a piece of salmon, lengthwise, over rice. Press rice firmly to attach salmon (wet palms, if necessary.) For hotter flavored sushi, omit sprinkling wasabi powder and place a small dab of Wasabi Paste* in center of rice oval before adhering salmon.
- Place sushi, salmon side up, on serving plate. Top each, as desired, with assorted garnishes. Cover and chill, if desired. Serve with Wasabi Paste and Dipping Sauces.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 12 g, Cholesterol 1.3 mg, Fat 1.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 124.5 mg, Sugar 1 g
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.
WASABI AND SOY SAUCE HUMMUS
A healthy hummus, with a sushi-like twist! This is my first ever published recipe, so please be honest and kind in your comments! For my first batch I tried adding a sheet of nori (seaweed). I do not recommend this, unless you REALLY like the flavor of nori, as it completely overpowered the other flavors. Maybe some small slices on top, as a garnish? I've found that this recipe makes a nice condiment on sandwiches, too!
Provided by Major Tommy
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
- Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
- Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
- Cover bowl with plastic wrap and refrigerate at least 1 hour.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 12.9 g, Fat 6.4 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 0.9 g, Sodium 595.9 mg, Sugar 0.3 g
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