If you want this to be a bit spicier, up the wasabi paste to your desired taste.
1 1½-x-1-inch piece fresh ginger, peeled and cut into ½-inch pieces
1 small shallot, peeled and cut into ½-inch pieces
1 garlic clove, peeled
¾ cup mirin (Japanese rice wine)
¾ cup soy sauce, reduced sodium
¼ cup rice vinegar
2 tablespoons molasses
1½ tablespoons prepared wasabi paste
1 tablespoon packed light brown sugar
1 tablespoon sesame oil
1½ teaspoons ground ginger
½ teaspoon freshly ground black pepper
No nutrition information available
1. Put the ginger, shallot and garlic into a blender jar. Pulse on low about 5 times to chop. Scrape down the sides of the jar and pulse a few more times until evenly chopped. Add the remaining ingredients. Blend on Low for 20 to 30 seconds, until completely homogenous.
2. Transfer to a separate container and allow to sit for at least 30 minutes to allow flavors to develop.
3. This may be used immediately after resting, or stored in the refrigerator for up to a week. Bring to room temperature and stir well before using.
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