Wasabi Soy Dipping Sauce Recipes

SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE

Steps:

• Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
• In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

WASABI SOY DIPPING SAUCE

Steps:

• Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!

WASABI AND SOY SAUCE HUMMUS

Steps:

• Combine about 1/2 the chickpeas, soy sauce, olive oil, lemon juice, tahini, wasabi powder, garlic, and black pepper in a blender; blend until smooth, scraping down the sides of the blender bowl with a spatula to assure ingredients fully integrated. Scrape mixture into a bowl.
• Put remaining chickpeas into the blender, reserving 5 to 7 individual beans for later use. Blend until smooth, adding reserved liquid from the cans if moisture is needed to get them smooth; add to the prior batch and stir.
• Make a shallow pool in the center of the hummus with the back of a spoon; garnish with reserved chickpeas and a small amount of olive oil.
• Cover bowl with plastic wrap and refrigerate at least 1 hour.

HONEY, SOY & WASABI DIPPING SAUCE

Steps:

• Whisk all ingredients together in a small saucepan, and bring to the boil.
• Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes.
• Cool slightly.
• Serve with seafood, as a dipping sauce.

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.