Wasabi Soy Drizzle

Ingredients
1 cup Low Sodium Soy Sauce
1 tsp Wasabi paste made with Namida® Wasabi Powder
1 Tbs dry sherry
1 Tbs sugar
1 tsp cornstarch

Method
1) Place top 4 items on stove on medium high, do not boil.
2) Mix 1 teaspoon each water and cornstarch into a paste.
3) Bring soy mixture to simmer; cook for 2-3 minutes.
4) Add cornstarch mixture and stir 1 minute.

Serve sauce at room temperature, store refrigerated.

Suggested recipe: Peppercorn Crusted Salmon With Wasabi Soy Drizzle

Wasabi Mayonnaise

Ingredients
1/2 cup Freshly squeezed lemon juice
2 whole eggs + 2 egg yolks
2 tsp Namida® Wasabi Powder
1/2 tsp salt
Crushed garlic (optional)
2 1/2 cups olive oil

Method
1) Mix Namida® wasabi powder with water to make a stiff paste. Cover and set aside for 5 minutes.
2) Blend all ingredients (except olive oil) in food processor at high speed.
3) Turn speed down to medium, then add olive oil by drizzling in steady stream. Mixture should be quite thick.

This can be kept in the fridge in a covered jar for about a week. It may need shaking or stirring before using.

Recipe supplied by Ann Newnham - Caterer - NZ

Simple Spicy Sauce

Ingredients
1/2 cup Namida® Wasabi Soy Sauce
2 Tbs Apricot Jam
1/2 cup Cream Cheese

Method
1) Combine all 3 ingredients.
2) Slowly heat through until all the cream cheese has melted. Stir continuously.

Serve over Wasabi Ginger Chicken with Barbequed Onions and Wasabi.

Expresso Wasabi Marinade

Ingredients
1 Short Black coffee
1 Clove Shallot - finely chopped
1 teaspoon brown sugar or honey
1 teaspoon Namida® Wasabi Paste made from Namida® wasabi powder

Method
1) Put the short black in a pot.
2) Add the shallot and brown sugar.
3) Heat mixture to reduce to a syrup consistency. Stir continuously
4) Remove from heat. Add Namida® Wasabi paste, and mix well.
5) Allow to cool.
6) Brush on meat or fish and let stand for 20 to 30 minutes before cooking.

Recipe supplied by Karl Luxon - Exceutive Chef, Rutherford Hotel, Nelson.

Marinade / BBQ Sauce

Ingredients
2 measures of Tomato Paste or Sauce
1 measure of Namida® Wasabi Soy Sauce
1/2 measure of honey
Enough boiling water to melt honey.

Method
1) Mix together and use as a marinade or sauce for the BBQ.

Wasabi Ginger Cream

Ingredients
250 g Sour Cream (Lite Sour cream or Yoghurt can be used).
1 Tsp Namida® Wasabi Ginger paste
1 tsp Parsley, finely chopped.

Method
1) Mix sour cream, wasabi and ginger paste, and parsley until smooth.
2) Serve at room temperature.

Use with Smoked Fish on Dill pikelets with Ginger Wasabi Cream.

Wasabi Dressing

Ingredients
2 teaspoons Namida® Wasabi paste made with Namida® wasabi powder  
1 tablespoon Soy sauce
1/4 cup Rice wine vinegar
1 tablespoon Sesame oil
1 teaspoon Sugar
1 teaspoon Ground white pepper
1/2 teaspoon Grated lemon zest

Method
1) Combine all dressing ingredients (including Wasabi paste) and whisk until smooth. A blender or food processor works well with this.

Serve with Rice Salad

Wasabi Aioli

Ingredients
2 egg yolks
1/2 tsp. french mustard
1 tsp. Namida® Wasabi paste made with Namida® wasabi powder
3 Tbs vinegar
300 ml extra virgin olive oil
1 tsp. soy sauce
salt , pepper to taste.

Method
1) Combine yolks, mustard and vinegar together. Whisk then slowly add oil and wasabi paste.
2) Season to taste.

Kindly supplied by The Hunting Lodge Restaurant, Waimauku, Auckland

Wasabi Garlic Sauce

Ingredients
2 - 3 slices of stale white bread, crusts removed.
4 Tbs. water
2 garlic cloves, chopped
1 Tbs. lemon juice
Pinch of cayenne pepper
6 Tbs. olive oil
1 Tbs. Namida® Wasabi paste made with Namida® wasabi powder  

Method
1) Pour water over bread and soak 5 minutes.
2) Squeeze out water.
3) Place bread, Namida® Wasabi Paste, garlic, lemon juice and cayenne in a blender and blend to make thick paste.
4) Gradually add in oil little by little to form thick sauce thinning with 2 - 3 Tbs. boiling water if too thick.
5) Serve with Salt Cod Fritters

Wasabi Paste Dipping Sauce

Ingredients
1 Tbs. chopped root ginger
2 Tbs. Namida® Wasabi Paste made with Namida® wasabi powder  
1 clove garlic
2 tsp. sugar
2 Tbs. light soy sauce
1 Tbs. water
1 Tbs. lemon or lime juice

Method
1) Place all ingredients in food processor, mix well and strain.
2) Place in small bowl and use as a dip with seafood, tempura and/or vegetable pieces.

Wasabi Paste Dipping Sauce (2)

Ingredients
1 Tbs. Namida® Wasabi Paste made with Namida® wasabi powder
2 Tbs. tamari soy sauce
2 Tbs. lemon juice
2 Tbs. sake or sweet sherry
1 tsp. clear honey
1 spring onion, shredded

Method
1) Place all ingredients in food processor, mix well and strain.
2) Place in small bowl.
3) Serve as a dip with Japanese Tempura Prawns

Wasabi Paste Soy Dip

Ingredients
1 Tbs. Namida® Wasabi Paste made with Namida® wasabi powder
1 small red chilli, seeded and sliced
1 Tbs. lime juice
2 Tbs. dark soy sauce
2 Tbs. water
1 Tbs. soft brown sugar

Method
1) Place all the ingredients in a small pan, heat gently to dissolve the sugar.
2) Set aside to cool.
3) Serve with Filo Prawn Fingers and Prawn Balls

Soy / Wasabi Marinade

Ingredients
1/3 Japanese Soy Sauce
1/3 Water
1/3 Japanese Mirin
Fresh Ground Black Pepper
Large knob fresh Ginger Root, finely sliced
1 tsp. Sugar
1 tsp. Namida® Wasabi Paste made from Namida® wasabi powder
Fresh Lemon Juice from one Lemon.
Fresh Coriander (Cilantro) leaves, or Parsley.

Method
1) Mix first 8 ingredients together for marinade. Adjust quantities of first 3 ingredients so that marinade will cover item(s) to be marinated.

Use as a marinade with Steamed Mussels

Lime Soy Syrup

Method
1) In a saucepan, combine all the ingredients and let simmer until a syrup consistency is achieved, about a 70 per cent reduction.
2) Let cool completely.

Avocado Wasabi Mayonnaise

Ingredients
2 Tbs. Namida® Wasabi paste made with Namida® wasabi powder
1 avocado, peeled, seeded and pureed
3 Tbs. apple cider vinegar
Pinch salt
Pinch sugar
Pinch black pepper

Method
1) Combine all ingredients well and chill.
2) Serve with Crab Cakes.

Wasabi Garlic Sauce for Steaks

Ingredients
2 cups low salt chicken broth
1/4 cup Chopped celery
1 Tbs Soy sauce
1 cup beef broth
3 Garlic cloves, chopped
1/2 cup Chopped onion
1 tsp. Tomato paste
1/2 cup Chopped seeded tomato
5 tsp. Namida® Wasabi paste made with Namida® wasabi powder
1/4 cup Chopped peeled apple
1/4 cup Chopped carrot

Method
1) Combine all ingredients except wasabi paste in large saucepan.
2) Bring to boil.
3) Reduce heat, cover and simmer 1 hour.
4) Strain into medium saucepan.
5) Boil until reduced to 1/2 cup, about 15 minutes.
6) Stir in Namida® wasabi paste. Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.)

Serve with Steaks.

Wasabi Vinaigrette

Ingredients
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 Tbs Namida® Wasabi Paste made with Namida® wasabi powder
2 Tbs brown sugar
1 inch (25 mm) piece of ginger root, peeled and minced
1 large garlic clove, minced
1/4 cup dark sesame oil
1/4 cup corn oil

Method
(Can be made up to 3 days ahead of when required)

1) Combine rice wine vinegar and Namida® wasabi paste.
2) Stir until smooth.
3) Add soy sauce, brown sugar, garlic, and ginger.
4) Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion.

Can be blended in food processor.

Serve with Seared Seafood and Wasabi Salad

Wasabi Paste Dipping Sauce (3)

Ingredients
1/2 cup soy sauce
4 Tbs cooking wine
1/2 Tbs rice vinegar
3 cloves garlic, minced
2 sprigs coriander (cilantro), minced
1 Tbs Namida® wasabi paste made with Namida® wasabi powder

Method
1) Place all ingredients in food processor, mix well and strain.
2) Place in small bowl.
3) Serve as a dip with Wasabi Tofu Soup

Wasabi Paste Dipping Sauce (4)

Ingredients
6 Tbs low sodium soy sauce
1/4 cup fresh lime juice
1 1/2 tsp Namida® wasabi paste made with Namida® wasabi powder
1/2 tsp dried crushed red pepper

Method
1) Whisk soy sauce, lime juice, wasabi paste and red pepper in small bowl to blend.
2) Place in small bowl.
3) Serve as a dip with Tempura beans and Tofu

Tomato Vinaigrette

Ingredients
1 Tbs. Namida® Wasabi Paste made with Namida® wasabi powder  
2 Tbs. olive oil
4 ripe tomatoes chopped
2 shallots finely chopped
1 Tbs. fresh basil shredded
lemon juice of 1/2 a lemon
salt and pepper
fresh herbs to garnish

Method
1) Heat olive oil in small pan.
2) Stir in tomatoes, shallots and basil.
3) Heat gently for 5 minutes.
4) Take off heat and beat in lemon juice, Namida® Wasabi Paste and seasonings.
5) Keep warm.
6) Pour over prepared dish, garnish with basil and tarragon sprigs, serve at once.

Pepper Dip

Ingredients
1/2 Red Pepper, halved and seeded
1 small garlic clove, crushed
2 Tbs olive oil
1 Yolk of hard boiled egg, chopped
1 Tbsp chopped fresh parsley

Method
1) Grill the pepper for 5 minutes each side until charred and softened.
2) Cool, peel and discard the skin.
3) Purée the flesh in a blender.
4) Gradually blend in the remaining ingredients to form a smooth sauce.
5) Cover and set aside.

Serve with King Prawns with Four Dips

Spiced Dip

Ingredients
1 small garlic clove, crushed
1/2 tsp cumin seed, toasted
1/2 tsp paprika
Pinch of cayenne pepper
50 ml (2 fl oz) olive oil
1 Tbs balsamic vinegar
2 Tbs boiling water

Method
1) Place crushed garlic and spices in a grinder.
2) Blend to form a smooth paste.
3) Put in a bowl, and very gradually whisk in the oil.
4) Then whisk in the vinegar.
5) Finally whisk in the water to form a thin pouring sauce.
6) Cover and set aside.

Serve with King Prawns with Four Dips

Sesame and Ginger Dip

Ingredients
50 ml (2 fl oz) mayonnaise
1 tsp sesame oil
1 tsp grated fresh root ginger
1 tsp orange juice
Pinch of five spice powder

Method
1) Combine all ingredients in a bowl until evenly blended.
2) Cover and set aside.

Serve with King Prawns with Four Dips

Soy Wasabi Sauce

Ingredients
6 Tbs Namida® Wasabi paste made with Namida® wasabi powder
1/2 cup vegetable oil
1 egg yolk
1 Tbs soy sauce
2 tsp rice wine vinegar
1 tsp sake or dry sherry

Method
1) In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to make a thick mayonnaise.
2) Then add the wasabi paste and whisk in remaining ingredients.

Serve with Grilled Pacific Salmon

Pickled Ginger

Ingredients
1/2 cup fresh ginger, sliced paper thin with vegetable peeler
1/4 cup white vinegar
1/4 cup rice wine vinegar
1/2 cup sugar

Method
1) Stir all ingredients together in nonreactive stainless steel pan or glass saucepan and bring to a boil.
2) Let mixture cool to room temperature and chill overnight.
(Pickled ginger keeps for several months in the refrigerator.)

Serve with Grilled Pacific Salmon or Sushi

Wasabi Oil

Ingredients
2 Tbs Namida® Wasabi paste made with Namida® wasabi powder
1/2 Tbs sugar
1/2 Tbs mirin (sweet rice wine)
Cold water
1/4 cup sunflower oil

Method
1) In a bowl, combine wasabi paste, sugar and mirin (sweet rice wine).
2) Quickly whisk in oil.
A puree consistency is ideal.

Serve with Soba Noodle Sushi

Soy Syrup

Ingredients
1 cup thin soy sauce
1/2 cup freshly squeezed orange juice
1/4 cup brown sugar

Method
1) In a saucepan combine soy sauce, orange juice, and brown sugar.
2) Reduce until an almost syrupy consistency is achieved.
3) Let cool.
As it cools, the syrup will thicken.

Serve with Soba Noodle Sushi