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:
- 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
- Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
- 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.
- Unused portions may be refrigerated for up to a week - stir before using.
- 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.
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