Wasabi Ginger Sauce

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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.

serves 2 cups
prep time 15 Min
method 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

  • 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.