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.

• Ready In: 45 mins
• Yields: 2 cups

Ingredients

• 1⁄2 ounce fresh ginger, peeled, cut in 1/2-inch pieces
• 1  small shallot, peeled, cut in 1/2-inch pieces (1/2 ounce)
• 1  garlic clove, peeled
• 3⁄4 cup mirin or 3⁄4 cup rice wine
• 3⁄4 cup low sodium soy sauce or 3⁄4 cup tamari
• 1⁄4 cup seasoned rice vinegar or 1⁄4 cup wine vinegar
• 2  tablespoons dark molasses
• 1 1⁄2 tablespoons wasabi paste, prepared
• 1  tablespoon brown sugar, packed
• 1  tablespoon  sesame oil (toasted sesame oil)
• 1 1⁄2 teaspoons powdered ginger
• 1⁄2 teaspoon fresh ground black pepper

Directions

1. NOTE:.
2. Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
3. Place ginger, shallot and garlic in blender jar; cover blender jar.
4. Set on Low; pulse 5 times.
5. Scrape sides of jar; pulse 5 times.
6. Add remaining ingredients in order given.
7. Blend for 20 seconds.
8. Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
9. Unused portions may be refrigerated for up to a week - stir before using.
10. Tip:.
11. As a marinade, use about 1 tablespoon of marinade per portion.
12. 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.
13. When thawed, they will be fully marinated and ready to cook.