Wasabi Ginger Sauce Recipes

SEARED TUNA WITH WASABI-BUTTER SAUCE

Seared Tuna with Wasabi-Butter Sauce image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

Steps:

Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g

WASABI SALAD DRESSING

Wasabi Salad Dressing image

Was looking for some new salad dressing that has spunk but unusual enough that you won't find in any store. This definitely meets the need and also goes great with most any meat or fish: tuna, salmon, chicken, shrimp, beef, etc. This stores well in the fridge.

Provided by MishainFL

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup garlic-seasoned rice wine vinegar
⅓ cup honey
2 tablespoons soy sauce
2 tablespoons wasabi paste
1 tablespoon sesame oil
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger

Steps:

Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 13.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.2 g, Sodium 624 mg, Sugar 12.1 g

WASABI GINGER SAUCE

Wasabi Ginger Sauce image

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.

Provided by lazyme

Categories Asian

Time 45m

Yield 2 cups

Number Of Ingredients 12

Ingredients

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

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.

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