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by Wasabi Maestro 

Wasabi-Lemon-Ginger Vinaigrette

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January 8, 2011 in Dip, Dressing, Vegan

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Wasabi-Lemon-Ginger Vinaigrette

Ingredients

  • 1 shallot, sliced
  • 5 Tbsp Namida® 100% Pure Wasabi powder
  • 5 Tbsp water
  • 1/4 cup soy sauce
  • 6 Tbsp fresh lemon juice
  • 2 Tbsp mirin
  • 3/4 cup rice vinegar (plus more to taste)
  • 2 Tbsp minced Ginger
  • 3/4 cup sugar
  • 2 cups canola oil
  • Salt and freshly ground black pepper

    • Method

    1. Cook shallot in a little canola oil in small skillet until nicely browned but not burned; set aside.
    2. In a bowl, combine Namida® 100% Pure Wasabi powder and water, this will produce a thick paste. Leave for 5 minutes.
    3. Add all remaining ingredients (including shallots) except oil, salt and pepper to the Namida® Wasabi paste.
    4. Mix with immersion blender (or place in blender to purée).
    5. With motor running, slowly add oil in a thin stream to emulsify.
    6. Season to taste with salt and pepper.

    Bottle and tightly seal. Store in refrigerator until required. This will last up to 6 weeks – if you don’t use any. 🙂

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    About the author 

    Wasabi Maestro

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    Started commercial wasabi growing in New Zealand in 1990. Now acts as consultant to World Wasabi and is passionate about Wasabia japonica and its uses. Has developed a number of new products and growing methods, and still likes to do R&D. Regarded as the world leader in hydroponic wasabi growing he is acknowledged as the Wasabi Maestro.

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