Name: Wasabi Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

3

Recipe by lazyme

4

People talking

Join In Now Join the conversation!

Wasabi Ginger Sauce created by mersaydees

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:: 45mins
Yields:
Units:

Nutrition Information

4

People talking

Join In Now Join the conversation!

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

NOTE:.
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.
Tip:.
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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@lazyme

Contributor

@lazyme

Contributor

"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."

Join The Conversation

all

reviews

tweaks

q&a

sort by:

review by Peggy G.

1/7/2018

This is a go to recipe when I make seared scallops or Ahi tuna. Also wonderful with the pot stickers. Love this recipe.
review by Mia in Germany

8/25/2010

Outstanding - DH had them with sushi and was raving. I'll try to sub the soy sauce / tamari somehow so that I can try it, too :D Thanks for posting, Lazyme!!<br/>Made for 1-2-3 Hits.
photo by mersaydees

5/23/2010
review by mersaydees

5/23/2010

Absolutely wonderful! Made as directed and served with potstickers for an outstanding appetizer. Thanks, lazyme! Made for ZWT6.
photo by lazyme

3/8/2007