Quick and easy! A delicious sauce you will enjoy with different Japanese dishes for a special touch.
I did not add water to this preparation, but just before using it this is need to give the desired thickness. Stir well before serving!
- 2 tablespoons wasabi paste
- 1/2 tablespoon sugar
- 1/2 tablespoon mirin (sweet rice wine)
- 1/4 cup vegetable oil
- cold water as needed
Wasabi Flavored Oil
by https://mythreeovens.com/ (Lucy)
I love bloody Mary as well as the alcohol free version called virgin Mary and this recipe really exceeded my expectations as the wasabi addition as well as the celery salt made this drink excellent.
I replaced the tomatoes juice by 1 can of pelati blended together 1 cup of ice cubes to diluted it and to cool down juice. The wasabi paste I used was not very “pure” so I had to add more.
I got my celery stalk and flowers for the garden, they made a great decoration. The celery salt was freshly prepared combing fresh celery leaves with salt: it was easy, quick and super tasty.
Wow! Will make this again for sure!
- 6 oz tomato juice
- 1 1/2 oz vodka, by skipping this you will get a delicious virgin Mary!
- 1 tsp wasabi paste (or less to taste)
- lime wedge
- freshly ground black pepper to taste
- dash Worcestershire sauce
- dash of hot sauce
- celery stalk for garnish
- celery salt or bloody Mary drink rimmer for rim
The sauce for this fish is phenomenal! The cooking time should be respected as the salmon should stay moist!
- 3 tablespoons sweet cooking rice wine ( mirin)
- 1 tablespoon seasoned rice vinegar (I had normal rice wine vinegar)
- 1 tablespoon reduced sodium soy sauce ( I had normal Japanese soy sauce)
- 1 tablespoon honey (or maple syrup if the honey is too strong in taste)
- 1 teaspoon fresh ginger, peeled and minced ( I added little more as I read tablespoons)
- 2 teaspoons wasabi paste
- 1 lb salmon fillet, cut into 4 equal pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup scallion, thinly sliced
Source; http://www.food.com/recipeprint.do?rid=310815 by Teseresas