Soy Wasabi Mayonnaise Recipes

ROOT VEGETABLE SALAD WITH WASABI MAYONNAISE

Steps:

• If your carrot is very thick, halve or quarter vertically to make thin sticks. Make sasagaki cut carrot (shaved carrot) from each stick. See the post for how to do sasagaki cut.
• Boil water in a small saucepan and blanch the carrot pieces for 30-60 seconds (note 4). Drain and cool.
• If you are using frozen shaved burdock, thaw them and drain excess water if necessary. Skip steps 4 and 5.
• If you are using a fresh burdock root, scrape off the skin using the back of the knife, then make sasagaki cut burdock. As you shave the burdock, place the burdock pieces in a bowl filled with water (note 5). Leave them for 5 minutes.
• Boil water in a small saucepan and cook the burdock pieces for a couple of minutes (note 4). Drain and cool.
• Slice the cucumber thinly diagonally, then julienne the sliced cucumber slices lengthwise.
• Mix all the vegetables in a bowl.
• Mix wasabi paste, soy sauce, vinegar and mirin in a small bowl, ensuring that there are no lumps of wasabi paste.
• Add mayonnaise to the bowl and mix well.
• Transfer the wasabi mayonnaise to the bowl of vegetables and mix well to coat every piece of vegetable with the mayonnaise.
• Taste test and adjust with salt if required. Serve as a salad, or in small bowls/plates as appetiser.

WASABI MAYONNAISE SAUCE

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.

WASABI MAYO

Steps:

• Combine wasabi, lemon and lime juices, and 2 teaspoons water in a small bowl. Let stand for 15 minutes.
• Meanwhile, break egg into food processor before turning it on. Slowly add oil, a few drops at a time at first, then in a thin steady stream until mixture is thick, 2 to 3 minutes. Add wasabi mixture, soy sauce, and coriander, and pulse to combine, about 5 seconds. Refrigerate until ready to serve.

ASIAN SALMON WITH WASABI MAYONNAISE

Steps:

• To prepare marinade, combine soy sauce, lemon juice, oil, sugar and garlic in a heavy zip-lock plastic bag. Add salmon and squeeze bag to coat salmon with marinade; seal bag. Let stand for 30 minutes.
• Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
• Remove salmon from marinade; discard marinade. Place salmon, skin side down, on a piece of heavy-duty foil. Trim foil so it is slightly larger than fillet.
• With lid down, cook salmon until fish flakes easily with a fork, about 10 - 12 minutes per inch of thickness. Serve with Wasabi Mayonnaise.

WASABI AIOLI SAUCE

Steps:

• Combine all ingredients in a small mixing bowl, whisk well.
• Chill for 30 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

SOY WASABI MAYONNAISE

Steps:

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

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch the asparagus in 2 batches in a large saucepan of boiling salted water for 1 minute.
• Move to a colander and rinse under cold running water to stop it from cooking.
• Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.
• This dip is also good as a spread for sandwiches and as a topping for cooked veggies! Enjoy!

TUNA SATES WITH WASABI MAYONNAISE

Steps:

• In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
• Prepare grill.
• Thread 2 tuna cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.

WASABI MAYONNAISE

Steps:

• In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.