Sauces and Dressings
Wasabi Ginger Sauce
Makes about 2 cups
Wasabi Ginger Sauce
Makes about 2 cups
If you want this to be a bit spicier, up the wasabi paste to your desired taste.
Ingredients
- 11½-x-1-inch piece fresh ginger, peeled and cut into ½-inch pieces
- 1small shallot, peeled and cut into ½-inch pieces
- 1garlic clove, peeled
- ¾cup mirin (Japanese rice wine)
- ¾cup soy sauce, reduced sodium
- ¼cup rice vinegar
- 2tablespoons molasses
- 1½tablespoons prepared wasabi paste
- 1tablespoon packed light brown sugar
- 1tablespoon sesame oil
- 1½teaspoons ground ginger
- ½teaspoon freshly ground black pepper
Preparation
- 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.
