Wasabi Flank Steak & Miso Glazed Potatoes

Serves 6

Ingredients
2 tablespoons Namida® wasabi powder
2 tablespoons water
2 tablespoons drained horseradish
1 teaspoon low-sodium soy sauce
1 Kg (2-pound) flank steak
4 teaspoons canola oil
Salt and freshly ground pepper
1 pound fingerling potatoes
1 tablespoon miso
1 tablespoon mirin
1 bunch watercress, stemmed

Method
1) Preheat oven to 450 degrees and preheat a cast-iron grill pan.
2)In a bowl, combine the wasabi and water. Stir in the horseradish and soy sauce.
3)Rub the steak with 1 teaspoon of the oil and season with salt and pepper.
4) Grill the steak on very high heat until lightly charred, 5 minutes.
5) Flip the steak and spread the wasabi over the charred side.
6) Transfer the pan to the oven and roast the steak for 10 minutes until it reaches an internal temperature of 135 degrees with an instant-read thermometer inserted in the thickest part.
7) Transfer to a cutting board and let cool for 10 minutes.
8) Meanwhile, cook potatoes in a saucepan of boiling water for 15 minutes. Drain, let cool then peel.
9) Wipe out the saucepan, add remaining oil and the potatoes and cook over moderate heat, stirring until golden, 5 minutes.
10) Combine the miso and mirin, add to the potatoes and cook for additional 2 minutes.
11) Thinly slice steak across the grain, serve with potatoes and watercress or steamed asparagus.

Wasabi Soy Marinated Lamb Chops

Serves 4

Ingredients
8 Lamb loin chops
Namida® Wasabi Soy Sauce
4 Tbl oil (for cooking)

Method
1) Tie the lamb chops into a neat circular shape if wished. This will ensure a good shape when cooked.
2) Place in a container. Paint the chops with the Namida® Wasabi soy sauce. Cover and refrigerate for 1 hour. Warning - do not marinate for more than 2 hours.
3) Grill the chops under a high heat or pan-fry in a hot pan for about 7-8 minutes turning once or until cooked to your liking. Can also be barbequed.
4) Stand for 2-3 minutes before serving with potatoes and your favourite seasonal vegetables.

Corned Siverside with Wasabi Sauce

Serves 4

Ingredients
1 Kg (2 lbs) piece Corned Silverside
2 onions, peeled and halved
1 orange, halved
2-3 stalks celery, halved
1/2 cup brown sugar

Sauce
50 gms (2 ozs) butter
2 Tbs plain flour
1 cup milk
2 Tbs chopped parsley
2 Tbs Namida® wasabi paste made with Namida® wasabi powder
salt and pepper to season

Method
1) Rinse the piece of corned Silverside well.
2) Place in a saucepan with the onion, orange, celery and brown sugar. Cover with cold water.
3) Bring slowly to the boil and then lower the heat to a simmer and cook for 1 hour or until meat can easily be pierced with a skewer. Can also be cooked in a pressure cooker for approx 30 minutes.

Sauce
1) Heat the butter in a saucepan and add the flour. Cook until frothy.
2) Stir in the milk slowly to make a smooth sauce. Cook for 1 minute stirring constantly.
3) Remove from the heat. Add the parsley and Namida® wasabi paste. Season with salt and pepper as required.

Serve meat sliced with vegetables.Pour sauce over individual servings of meat.

Alternative recipe:- Honey Glazed

Transfer the meat when cooked to a roasting dish and cut a criss-cross pattern into the fat layer on top. Spread 2 Tbs honey on top and place under a hot grill for 1-2 minutes until golden.

Stir Fried Wasabi Ginger Chicken

Serves 4

Ingredients
1 Kg (2 lbs) Chicken, cut into bite size pieces 
1 Tbs Namida® Wasabi Ginger Paste
2 tsp Olive Oil

Method
1) Heat a wok and add the olive oil.
2) Throw in the chicken and stir fry in the wok for approx 1 minute.
3) Put the Namida® Wasabi Ginger paste on top of the chicken.
4)Continue to cook the chicken, stirring continuously, until the chicken is throughly cooked.
5) Serve with Barbequed Onions and Wasabi as a hamburger, or with pasta, or with rice.

Lamb Shanks with Wasabi

Serves 6

Ingredients
6 Lamb Shanks
8 large Potatoes - sliced
1 large Onion - sliced
500 gm (16 ozs) Sour cream (pottle)
3 tsp Namida® Wasabi paste made with Namida® wasabi powder
3 tsp Honey
3 Tbs Tomato sauce (or paste)
2 Tbs Soy sauce
6 Tbs Mozzarella cheese - grated

Method
1) In a roasting dish, grease or butter the inside, place one layer of sliced potato, a layer of sliced onion and a second layer of sliced potato.
2) Cover top layer of potatoes with the sour cream.
3) Place the lamb shanks on top not touching one another, smear with the wasabi paste, honey, tomato sauce or paste, and soy sauce.
4) Cover with foil and cook in oven for 2 hours at 220 deg C (430 deg F).
5) Remove from oven, remove foil. Turn lamb shanks over, add grated mozzarella cheese to the top of the potatoes between the lamb shanks.
6) Return to oven to brown the lamb shanks, approx. 20 mins.
7) Serve with a green vegetable, and crusty French bread for the gravy.

Low Fat Variation: Use 2 cups of Beef Stock to replace the Sour Cream. 

Steaks with Garlic-Wasabi Sauce

Serves 4

Ingredients
1/2 cup Fresh white breadcrumbs
2 medium Onions, thinly sliced
2 Tbs Chopped fresh parsley
4 8-oz (225 gm) beef sirloin (tenderloin steaks) - about 1 1/2 inches (40 mm) thick
2 Garlic cloves, minced
7 Tbs Chilled butter
Garlic-Wasabi sauce for steaks

Method
1) Preheat broiler.
2) Combine breadcrumbs, parsley and garlic in small bowl.
3) Melt 2 Tbsp butter in heavy large skillet over medium-low heat.
4) Add onions and sauté until tender and golden brown, about 15 minutes.
5) Meanwhile, season steaks with salt and pepper.
6) Broil until cooked to requirements, about 4 minutes per side for medium rare.
7) Sprinkle breadcrumbs over steaks.
8) Broil until breadcrumbs are golden brown, about 2 minutes.
9) Bring sauce to simmer.
10) Remove from heat.
11) Gradually add remaining 5 Tbs butter, whisking just until melted.
12) Arrange onions in center of 4 plates.
13) Top with steaks.
14) Spoon sauce around steaks and serve.

Wasabi Patty Melts

Serves 4

Ingredients

8 Hamburger Patties*
4 Hamburger Buns

4 Tbs Namida® Wasabi Mayonnaise
8 tsp Namida® Wasabi & Chilli paste
1 tsp Namida® Wasabi paste made with Namida® wasabi powder

1 medium onion - diced or sliced small
8 slices Tasty Cheddar cheese
2 Tomatoes - sliced

Method

1) * Thaw the Hamburger patties if frozen.
2) If making your hamburger patties from scratch, add the Namida® Wasabi & Chilli paste to the mix and combine well.
3) Heat a heavy cast iron skillet or wok. Toss in the diced onions (no oil), with the Namida® Wasabi paste and stir fry until the onions are translucent and start to brown slightly. Stir to mix well. Remove from heat and let cool while the hamburger patties finish thawing.
4) When the hamburger patties are thawed completely, spread the Namida® Wasabi & Chilli paste over both sides of the patty.
5) Take 1 patty and place a slice of cheese on it and then spread a generous amount of the onion and Wasabi mixture to within 10mms (1/2") of the edges of the patty.
6) Take a second patty and lay on top of the first, carefully use your fingers to seal the edges of the patty together.
7) Repeat with the remaining hamburger patties, cheese slices, and onion mixture.
8) If you are very careful with these assembled patty melts you can cook them on the grill. Otherwise cook them in the skillet you cooked the onions in, just wipe it out and heat it before cooking the patty melts.
OR you can put them on a broiler pan and broil in the oven.
9) Cook until the patty melts are done. (We normally cook them until the cheese oozes out).
10) Spread some of the Namida® Wasabi Mayonnaise on both sides of the hamburger bun, put the melt into it and place a slice of cheese and tomato on the top half of the buns and add any other garnishes as required.

Note: With our family we find the cook cannot keep up with the demand, so be prepared to supply more than one burger per person.

Japanese Style Stir Fried Beef with Vegetables

Serves 6

Ingredients

1 Tbs dry red wine
1 Tbs Namida® Wasabi Soy Sauce

1/2 tsp sugar
3 tsp Namida® Wasabi & Ginger paste
500 gms (1 lb) boneless round steak, raw, trimmed of fat, thinly sliced.

2 Tbs corn oil (or cooking oil)
2 Large onions, each cut into eight wedges
250 gms (1/2 lb) fresh mushrooms, rinsed, trimmed, sliced
2 celery stalks, bias cut into 5mm (1/4") slices
2 small green bell peppers, cut into thin lengthwise strips
1 cup canned sliced water chestnuts, drained
2 Tbs cornstarch
1/4 cup water

Method

1) Prepare Marinade. Mix together wine, soy sauce, sugar, and wasabi & ginger paste.
2) Marinate meat in mixture while preparing vegetables.
3) Heat 1 Tbs of oil in a large skillet or wok. Stir fry onions and mushrooms 3 minutes over medium-high heat.
4) Add celery and cook 1 more minute.
5) Add remaining vegetables and cook 2 minutes or until the green pepper is tender crisp.
6) Transfer vegetables to warm bowl.
7) Add remaining 1 Tbs of oil into the skillet.
8) Stir fry meat in oil for about 2 minutes or until meat loses its pink colour.
9) Blend cornstarch and water.
10) Stir into meat.
11) Cook and stir until thickened.
12) Return vegetables to the skillet; stir gently and serve.

Note: This is very nice served over jasmine rice, but plain boiled rice is almost as good.