Wasabi Ginger Sauce

Vicki Butts (lazyme)


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.


☆☆☆☆☆ 0 votes

2 cups
15 Min
No-Cook or Other


  • 1/2 oz
    fresh ginger, peeled, cut in 1/2-inch or smaller pieces
  • 1 small
    shallot, peeled, cut in 1/2-inch or smaller pieces
  • 1 clove
    gaarlic, peeled
  • 3/4 c
    mirin or rice wine
  • 3/4 c
    low-sodium soy sauce or tamari
  • 1/4 c
    seasoned rice vinegar or wine vinegar
  • 2 Tbsp
    dark molasses
  • 1 1/2 Tbsp
    prepared wasabi paste
  • 1 Tbsp
    brown sugar, packed
  • 1 Tbsp
    toasted sesame oil
  • 1 1/2 tsp
    powdered ginger
  • 1/2 tsp
    freshly ground black pepper

How to Make Wasabi Ginger Sauce


  1. 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.
  2. Unused portions may be refrigerated for up to a week - stir before using.
  3. 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.

Printable Recipe Card

About Wasabi Ginger Sauce

Course/Dish: Marinades
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian
Other Tag: Quick & Easy

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