Time 10m Yield 20 serving(s) Number Of Ingredients 6 Steps:
In sauce pan on medium heat add butter. Stir in cream, lemon juice, shallots and tamari sauce and boil for 4 minutes. Remove from heat and let sit for 2 minutes. Add wasabi paste and mix well. Serve with fish or as a condiment for asian foods. Enjoy.
Time 1m Yield 4 servings Number Of Ingredients 2 Steps:
Combine ingredients and mix until blended.
Number Of Ingredients 5 Steps:
STIR together all ingredients for wasabi cream dipping sauce in a small bowl. Cover bowl with plastic wrap and place in refrigerator while shrimp cooks. PREHEAT oven to 425 degrees F. Place shrimp on baking sheet and bake for 14 minutes. SERVE shrimp immediately with cold wasabi cream dipping sauce. Cook’s Note: The dipping sauce can be made a day ahead and stored in the refrigerator until time to serve. Also, creating the beautiful presentation in the picture is simple - use sweet and spice sauce (included in the shrimp package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp to each plate and a small individual ramekin of wasabi cream sauce. Garnish with finely chopped green onions.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Make Wasabi-Garlic Cream Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt. Make Tenderloin Coat beef with olive oil. mix sugar and salt together. Rub this mixture over top and sides(not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed. Roast until thermometer inserted into center registers 120°F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.
Time 5m Yield 4 Number Of Ingredients 3 Steps:
In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.
Time 15m Yield 1 cup Number Of Ingredients 7 Steps:
Combine all ingredients in a small bowl. Season with salt and pepper to taste, cover and refrigerate for at least 2 hours before serving.
Yield Makes 4 servings Number Of Ingredients 14 Steps:
Preheat oven to 400°F. Make vinaigrette: Blend vinaigrette ingredients in a blender until smooth. Season with salt. Make cream: Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt. Make halibut: Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley. Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute. Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes. Serve fish, parsleyed sides up, with a spoonful of each sauce.
Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce.
More about “wasabi cream sauce recipes”
Time 15m Yield 8 Number Of Ingredients 6 Steps:
In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.
