Prep 5 mins
Cook 0 mins
A nice tangy marinade, great for chops, steaks, swordfish, tempeh, and tuna fillets. I did want to mention to anyone interested that when you add vinegar to things like horseradish (powdered "wasabi"), or dried mustard powder that it takes away much of the bite. If you want the heat of wasabi paste that you are used to with sushi, then serve the fish with wasabi paste, thinned with water.
- 22.18 ml wasabi powder
- 14.79 ml dry mustard
- 78.07 ml Japanese sake
- 59.14 ml soy sauce
- 78.07 ml rice wine vinegar
- 29.58 ml grated fresh ginger
- 2.46 ml toasted sesame seeds
- 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.
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.
This marinade was wonderful. I used it on flanken cut beef ribs that were extra thick. They came out tender and flavorful.
This was excellent. I was already prepared for the fact it would not be sinus-clearing so I wasn't disappointed. I used it on rabbit (not sure if that's allowed in Japanese culture, but it's what I had) and it was very flavorful and tender.