Best Wasabi Guacamole With Pickled Ginger 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.

SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES

Steps:

• Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.

PICKLED GINGER

Steps:

• Peel the ginger and cut into thin julienne strips. Combine the remaining ingredients, stirring well until the sugar is dissolved. Add the ginger, stir, cover and allow to sit for a half an hour so that the flavors develop. Remove the ginger from the liquid and serve with everything from tradtional Japanese dishes to grilled meats.;

WASABI GUACAMOLE

Steps:

• Halve the avocado, remove seed. With a paring knife, crisscross through the flesh; using a teaspoon, scoop out the diced flesh into a medium-sized bowl. Add the lime juice.
• Using a fork or pastry blender, mash the avocado, leaving some texture. Add the wasabi paste, ginger, cilantro, garlic and a pinch of salt (to taste). Mix well.
• Taste and adjust seasoning, adding more wasabi and salt if needed.
• Serve with tortilla chips or deep-fried won ton triangles. Makes about 1 cup.

WASABI PICKLED CUCUMBERS

Steps:

• Peel the cucumbers and place in a colander. Sprinkle with salt and leave for half and hour to and hour to drain. Massage gently or roll back and forth on cutting board to soften slightly. Don't break up the cucumbers, you just want their texture to be a bit more pliable than usual. Mix salt, sugar, and wasabi in a plastic bag. The salt and sugar may be adjusted to taste. Place the cucumbers in the bag and shake well. Tie the plastic bag closed and leave it in the refrigerator at least four hours or overnight. Rinse the pickles lightly and slice 1/4" to serve.