1 1/2 tablespoons
rice wine vinegar
grated fresh ginger
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.