Best Togarashi Onion Rings With Wasabi Dipping Sauce Recipes

Buttermilk Onion Rings with Grilled Tomato Aioli Dipping Sauce image

Provided by Bobby Flay

Number Of Ingredients 13

1 cup all purpose flour
3 cups buttermilk
Pinch cayenne
Salt
4 large Vidalia onions, peeled and cut crosswise into 3/4-inch slices
4 cups peanut oil
4 cups all purpose flour seasoned with salt and pepper
2 plum tomatoes, grilled, seeds and skin removed and coarsely chopped
2 cups good quality mayonnaise
3 cloves garlic, coarsely chopped
2 tablespoons fresh lime juice
Pinch of cayenne
Salt

Steps:

Combine buttermilk, flour, cayenne and salt in a large bowl until smooth. Soak the onion rings in the batter for 2 hours in the refrigerator. Using side burner. Heat oil in a large saucepan to 375 degrees F. In batches, remove onion rings from batter and dredge in the seasoned flour mixture. Fry for 3 to 4 minutes or until golden brown. Drain on paper towels and season immediately with salt.
For the aioli: place all ingredients in a blender and blend until smooth. Season with cayenne and salt.

Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce image

Provided by Food Network

Categories appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon wasabi paste
Salt and freshly ground black pepper
2 to 3 pounds chicken wing drumettes
1 cup honey
1/2 cup sweet soy sauce
1/3 cup sambal chili sauce
1/4 cup apple cider vinegar
3 tablespoons Sriracha sauce
2 tablespoons chopped fresh ginger
2 tablespoons low-sodium soy sauce
2 tablespoons soy sauce
1 tablespoon chopped garlic
1 tablespoon ground black pepper
1/4 teaspoon salt
Canola oil, for frying

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.

Tempura Shrimp with Wasabi Cream Dipping Sauce image

Provided by Food Network

Categories appetizer

Number Of Ingredients 5

1 (8.2 oz) package SeaPak® Tempura Shrimp
1/3 cup sour cream
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice

Steps:

STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks.
PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes.
SERVE shrimp immediately with cold wasabi cream dipping sauce.
Cook's Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple - use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.