Wasabi Ginger Sauce

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

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Recipe by lazyme

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.

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READY IN: 45mins

YIELD: 2 cups

UNITS: US

INGREDIENTS

Nutrition

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.

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