Japanese Wasabi Marinade
photo by PalatablePastime
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1 1⁄2 tablespoons wasabi powder
- 1 tablespoon dry mustard
- 1⁄3 cup Japanese sake
- 1⁄4 cup soy sauce
- 1⁄3 cup rice wine vinegar
- 2 tablespoons grated fresh ginger
- 1⁄2 teaspoon toasted sesame seeds
directions
- Mix together wasabi, mustard and sake until dry ingredients dissolve; add rest of ingredients, mixing well.
- Add marinade to fish or meat, covering all sides, in a ziploc plastic bag, removing as much air as possible (this reduces need for a lot of turning).
- Marinate food for several hours.
- Note: The pungency of the mustard and wasabi is reduced in this marinade. It happens whenever you combine any vinegar/sugar with these powders, as one does with prepared mustard. If you want a "sinus-clearing" effect, make a thick paste of either mustard or wasabi with just a small amount of water, and rub onto food within 30 minutes of eating. I recommend English mustard, as it is the hottest type. Coleman's is a good brand.
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Reviews
-
I used this to marinade beef for shishkabob. It had a good taste but it wasn't near as spicy as It thought it would be. And I used hot mustard, not regular. The only thing different I did was to double the recipe, but doubled it exactly. It was good, like I said, but needs to be kicked up some way, I think.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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