1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons Hot NAMIDA Wasabi Paste
2 tablespoons brown sugar
1 piece ginger root (1-inch piece), peeled and minced
1 large garlic clove, minced
1/4 cup dark sesame oil
1/4 cup corn oil
Servings: 10
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.
Notes: Can be made up to 3 days ahead of when required.
Serving Ideas: Serve with Seared Seafood and Wasabi Salad.
1/4 cup soy sauce
2 tablespoons Hot NAMIDA Wasabi Paste
2 tablespoons brown sugar
1 piece ginger root (1-inch piece), peeled and minced
1 large garlic clove, minced
1/4 cup dark sesame oil
1/4 cup corn oil
Servings: 10
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.
Notes: Can be made up to 3 days ahead of when required.
Serving Ideas: Serve with Seared Seafood and Wasabi Salad.
