Soy Wasabi Sauce
This can be used as a dipping or general sauce for most meals or snacks. Keeps well and is really tasty.
6 Tbsp Namida® Wasabi paste made with Namida® 100% Pure Wasabi powder
1/2 cup vegetable oil
1 egg yolk
1 Tbsp soy sauce
2 tsp rice wine vinegar
1 tsp sake or dry sherry
- In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to make a thick mayonnaise.
- Then add the wasabi paste and whisk in remaining ingredients.
Note: Can use Namida® Wasabi Mayonnaise instead of making your own. This keeps quite well in the refrigerator.
Serve with Grilled Pacific Salmon