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
(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.