Best Wasabi Ginger Sauce Recipes

WASABI GINGER SAUCE

Steps:

• NOTE:.
• Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
• 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.
• Unused portions may be refrigerated for up to a week - stir before using.
• 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.

GUAM "VOLCANO" TUNA (PEPPER-CRUSTED TUNA WITH GINGER-WASABI DIPPING SAUCE)

Steps:

• 1. Prepare the dipping sauce: If you are using powdered wasabi, place it in a mixing bowl and add 1 tablespoon of warm water. Stir to form a paste and let stand for about 5 minutes. If you are using wasabi paste, place it in a mixing bowl. Grate the ginger on a fine grater into the bowl; you should have about 1 tablespoon. Cut the lemon in half and cut a thin slice off one half. Cut the slice in quarters, remove any seeds, and set the lemon quarters aside for garnishing the sauce. Squeeze the juice from the remaining lemon into the bowl, squeezing it through your fingers to catch any seeds. Add the soy sauce, scallion, and chile and stir to mix well. Divide the sauce among 4 small bowls. Float a quarter lemon slice in each bowl. The dipping sauce can be prepared up to 1 hour ahead.
• 2. Prepare the tuna: Place the tuna steaks on a large plate and thickly crust them with cracked peppercorns, pressing the pepper onto the fish on both sides and the edges. Generously season the tuna with Old Bay seasoning and salt. Place the olive oil in a shallow bowl.
• 3. Set up the grill for direct grilling and preheat it to high.
• 4. When ready to cook, brush and oil the grill grate. Dip each piece of tuna in the olive oil on both sides, then arrange it on the hot grate. The dripping oil may and should cause flare-ups-it's supposed to. The flames will help sear the crust. Grill the tuna until it is dark and crusty on the outside but still very rare inside, 2 to 3 minutes per side, turning with tongs. When done the tuna should feel quite soft when poked.
• 5. Transfer the grilled tuna steaks to a cutting board and cut them into 1/4-inch slices. Cut down through the steaks, holding the blade perpendicular to the cutting board. Each slice will have a dark crusty exterior and a blood-rare center. Fan out the slices on a platter or plates. Garnish the tuna with lemon or lime wedges and serve the bowls of dipping sauce alongside.

SPICY NOODLES WITH GINGER-GARLIC SHRIMP AND WASABI SAUCE

Steps:

• In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
• Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
• To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
• A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.

SOY GLAZED TUNA, WASABI MASHED POTATO, SAKE CARROT GINGER SAUCE

Steps:

• For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients.
• For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois.
• For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved.
• Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes.

SEARED ALBACORE TUNA WITH WASABI GINGER SAUCE

Steps:

• Wash and pat dry tuna steaks. Coat steaks with a thin layer of sesame oil. Sprinkle both sides of steaks with the finely ground sea salt,Rub into steaks. Cover both sides comepletly with the toasted sesames. Sear steaks on grill or in a saute pan for several minutes on each side. I prefer the steaks medium rare(1/4 inch on both sides cooked, the interior rare) but the steaks can be cooked to anyone's preference.While the steaks are cooking, prepare the wasabi sauce; Whisk together the wasabi paste, toasted sesame oil, ground ginger and tamari until a thick liqued is formed. When the steaks are done, serve with the wasabi sauce drizzled across the top.

WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE

Steps:

• Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
• Add the vinegar and soy, and whisk well.
• Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
• Season lightly with the Essence.
• Place the panko crumbs in a shallow dish.
• Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
• Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
• MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
• Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
• Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
• Continue whisking until the sauce is smooth.
• Add the soy sauce, salt, to taste, and wasabi.
• Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
• Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
• Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
• Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
• Serve immediately with steamed rice, and pass the remaining sauce at the table.

GYPSY PASTA SALAD WITH WASABI GINGER SAUCE

Steps:

• Wasabi Ginger Sauce: in a separate bowl, mix together the fresh jalapenos, wasabi, horseradish, and powdered ginger.
• Use a small amount of water if necessary.
• This will make your"Wasabi Ginger" sauce.
• Take 3 tablespoons of this sauce.
• Cook Ziti Al dente, drain and Reserve.
• Drain peppers place in food processor until almost liquid.
• Pour into large bowl.
• Add Wasabi Ginger Sauce and Olives.
• Slowly mix in Olive oil.
• Now add pasta and Cheese mix well and Serve.
• Enjoy.

CHICKEN PAILLARDS WITH PANKO AND WASABI-GINGER PAN SAUCE

Steps:

• 1. Heat the oven to 200. Pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper. 2. Add 2 tablespoons oil to each skillet and swirl it around. When it is hot dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.) 3. Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over. 4. Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. Transfer the chicken to a platter and put it in the oven. After removing the chicken from the pan, add 1 tablespoon minced fresh ginger and cook for 1 minute 5. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes. 6. Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the wasabi paste. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken.

WASABI GINGER SAUCE

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.

GINGER WASABI TERIYAKI SAUCE RECIPE

Steps:

• 1. Heat oil in a large skillet. Season diced chicken with salt and pepper and sauté in oil until lightly browned. Add Ginger Wasabi Teriyaki Marinade & Simmer Sauce and simmer for 15-20 minutes. Remove from heat and allow to cool. 2. Remove chicken and whisk the lime juice and sour cream into 1/2 cup of simmer sauce. 3. In a large mixing bowl, combine the cabbage, carrots, cucumber, onion, peanuts and cilantro. Drizzle simmer sauce mixture into salad and toss to incorporate