Best Somen Noodle Sushi With Wasabi Oil And Soy Syrup Recipes

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SOY WASABI MAYONNAISE



Soy Wasabi Mayonnaise image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup homemade or store-bought mayonnaise
2 tablespoons lime juice
2 teaspoons soy sauce
1 teaspoon wasabi paste
1 teaspoon grated ginger

Steps:

  • In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.

WASABI OIL



Wasabi Oil image

Provided by Ming Tsai

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

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

Steps:

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

SUKIYAKI



Sukiyaki image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 15

1/2 cup soy sauce
2 tablespoons sugar
1 cup soup stock
1/4 cup mirin
1 pound thinly sliced beef meat
1/4 cup sugar
2 medium onions, sliced
4 ounces yam noodles (shirataki)
1 cup sliced bamboo shoots
2 stalks celery, sliced
1 cup soaked, rinsed and sliced shiitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions, cut into 2-inch lengths
2 leaves Napa cabbage, sliced
2 tablespoons oil

Steps:

  • Mix soy sauce, sugar, stock, and mirin together in a bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
  • Add oil to the skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to a boil and cook for 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve on small plates.

SOY SYRUP



Soy Syrup image

Provided by Ming Tsai

Time 35m

Yield 4 servings

Number Of Ingredients 3

2 cups thin soy sauce
1/2 cup brown sugar
1 lime juiced

Steps:

  • Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

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