WASABI GINGER SAUCE

Wasabi Ginger Sauce image

Provided by Vicki Butts (lazyme)

Time 15m

Number Of Ingredients 12

1/2 oz fresh ginger, peeled, cut in 1/2-inch or smaller pieces
1 small shallot, peeled, cut in 1/2-inch or smaller pieces
1 clove gaarlic, peeled
3/4 c mirin or rice wine
3/4 c low-sodium soy sauce or tamari
1/4 c seasoned rice vinegar or wine vinegar
2 Tbsp dark molasses
1 1/2 Tbsp prepared wasabi paste
1 Tbsp brown sugar, packed
1 Tbsp toasted sesame oil
1 1/2 tsp powdered ginger
1/2 tsp freshly ground black pepper

Steps:

1. 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.
2. Unused portions may be refrigerated for up to a week - stir before using.
3. 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.