wasabi ginger sauce
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.
prep time
15 Min
cook time
method
No-Cook or Other
yield
2 cups
Ingredients
- 1/2 ounce 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 cup mirin or rice wine
- 3/4 cup low-sodium soy sauce or tamari
- 1/4 cup seasoned rice vinegar or wine vinegar
- 2 tablespoons dark molasses
- 1 1/2 tablespoons prepared wasabi paste
- 1 tablespoon brown sugar, packed
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons powdered ginger
- 1/2 teaspoon freshly ground black pepper
How To Make wasabi ginger sauce
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Step 1Place 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.
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Step 2Unused portions may be refrigerated for up to a week - stir before using.
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Step 3Tip: 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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Discover More
Culture:
Asian
Category:
Marinades
Tag:
#Quick & Easy
Method:
No-Cook or Other
Ingredient:
Spice/Herb/Seasoning
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