• Home
  • Asian
  • Zesty Wasabi Ginger Sauce Recipe: A Perfect Fusion of Spicy and Tangy Flavors
0 0
Zesty Wasabi Ginger Sauce Recipe: A Perfect Fusion of Spicy and Tangy Flavors

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 ounce fresh ginger, peeled, cut in 1/2-inch pieces
1 small shallot, peeled, cut in 1/2-inch pieces (1/2 ounce)
1 garlic clove, peeled
3/4 cup mirin or 3/4 cup rice wine
3/4 cup low sodium soy sauce or 3/4 cup tamari
1/4 cup seasoned rice vinegar or 1/4 cup wine vinegar
2 tablespoons dark molasses
1 1/2 tablespoons wasabi paste, prepared
1 tablespoon brown sugar, packed
1 tablespoon sesame oil (toasted sesame oil)
1 1/2 teaspoons powdered ginger
1/2 teaspoon fresh ground black pepper

Nutritional information

256
Calories
63 g
Calories From Fat
7 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
3743.4 mg
Sodium
39.3 g
Carbs
1.3 g
Dietary Fiber
20.9 g
Sugars
5.9 g
Protein
464g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Zesty Wasabi Ginger Sauce Recipe: A Perfect Fusion of Spicy and Tangy Flavors

Features:
    Cuisine:

      This is a go to recipe when I make seared scallops or Ahi tuna. Also wonderful with the pot stickers. Love this recipe.

      • 65 min
      • Serves 3
      • Easy

      Ingredients

      Directions

      Share

      Wasabi Ginger Sauce, A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads From the Cuisinart Electric Fondue Pot cookbook , This is a go to recipe when I make seared scallops or Ahi tuna Also wonderful with the pot stickers Love this recipe , Outstanding – DH had them with sushi and was raving I’ll try to sub the soy sauce / tamari somehow so that I can try it, too 😀 Thanks for posting, Lazyme!!Made for 1-2-3 Hits


      Discover ground-breaking new supplements!    SHOP & SAVE


       

      Steps

      1
      Done

      Note:.

      2
      Done

      Mirin or Rice Wine, and Wasabi Paste Are Available in Asian Markets or Gourmet/Ethnic Foods Section of Grocery Stores.

      3
      Done

      Place Ginger, Shallot and Garlic in Blender Jar; Cover Blender Jar.

      4
      Done

      Set on Low; Pulse 5 Times.

      5
      Done

      Scrape Sides of Jar; Pulse 5 Times.

      6
      Done

      Add Remaining Ingredients in Order Given.

      7
      Done

      Blend For 20 Seconds.

      8
      Done

      Transfer to a Resealable Container and Let Stand For 30 Minutes Before Using, to Allow Flavors to Develop.

      9
      Done

      Unused Portions May Be Refrigerated For Up to a Week - Stir Before Using.

      10
      Done

      Tip:.

      11
      Done

      as a Marinade, Use About 1 Tablespoon of Marinade Per Portion.

      12
      Done

      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.

      13
      Done

      When Thawed, They Will Be Fully Marinated and Ready to Cook.

      Avatar Of Deborah Flores

      Deborah Flores

      Taco truck maestro serving up authentic and mouthwatering Mexican street food.

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      Garlic Beef Enchiladas
      previous
      Garlic Beef Enchiladas
      Baked Fettuccine
      next
      Baked Fettuccine
      Garlic Beef Enchiladas
      previous
      Garlic Beef Enchiladas
      Baked Fettuccine
      next
      Baked Fettuccine

      Add Your Comment

      16 + seventeen =