Wasabi Ranch Sauce Recipes

HOMEMADE WASABI SAUCE

Steps:

• In a food processor, combine the wasabi powder, vinegar, and mustard.
• Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
• Add the salt and process briefly.
• The sauce can be refrigerated for up to 1 month.
• Shake or stir before using.

WASABI RANCH SAUCE

Steps:

• Mix 3/4 cup ranch dressing, 1/2 cup grated cucumber, the juice of 1/2 lemon and 1 tablespoon wasabi paste. Season with salt.

FRIED GREEN BEANS AND WASABI RANCH

Steps:

• Combine the sour cream, buttermilk, wasabi, chives and season with salt and pepper. Reserve.
• Bring a few inches of water to a boil, salt it and cook the green beans, 2 minutes. Remove, cold shock in an ice bath, drain and dry on a kitchen towel.
• Meanwhile, heat a few inches of oil over medium to medium-high heat. Combine 1 cup water, the flour, baking powder, onion, garlic and eggs in a bowl to form a batter. Dip the beans in the batter, a dozen at a time, and fry them up in batches. Cool on a cooling rack. Sprinkle with salt while hot.
• Serve the fried beans with the wasabi dipper.

WASABI CUCUMBER RANCH DRESSING

Steps:

• Get Blending! After chopping your veggies, add all the above ingredients to a food processor or blender and pulse until smooth.
• The dressing will thicken after spending a little time in the fridge and you can also add 1-2 tablespoons of greek yogurt to thicken immediately. I like my dressings a bit more runny since they cover more ground (aka veggies!) that way. Enjoy!

CHILI'S SHANGHAI WINGS AND WASABI RANCH DRESSING

Steps:

• Slice each chicken breast into 6 pieces. Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes. Preheat 4 to 8 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees. GINGER-CITRUS SAUCE: As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit. WASABI-RANCH DRESSING: Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done. When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the Ginger-citrus Sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with Wasabi-ranch Dressing on the side.