Ingredients for Wasabi Ginger Sauce
- 1 tablespoon fresh ginger, minced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup mirin
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- Dark Molasses
- 1 tablespoon wasabi paste
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- Powdered Ginger
- Fresh Ground Black Pepper
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How to Make Wasabi Ginger Sauce
- Finely mince 1 tablespoon of fresh ginger, 1 shallot, and 2 cloves of garlic.
- Combine the minced ginger, shallot, and garlic in a blender jar.
- Add 1/4 cup mirin or rice wine, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon wasabi paste (adjust to taste), 1 tablespoon sesame oil, and 1 teaspoon sugar to the blender jar.
- Secure the blender lid and blend on low speed for 20 seconds, stopping to scrape down the sides as needed, until smooth.
- Transfer the sauce to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!
- For use as a marinade, use approximately 1 tablespoon of sauce per serving of meat or seafood. Marinate for at least 30 minutes, or up to overnight for best results.
- For salads, use as a dressing. For dipping sauce, serve chilled.
- Store leftover sauce in the refrigerator for up to one week. Stir well before using.
Nutrition Information (Approximate per serving)
Sodium
155 g
Sugar
83g
Fat
5g
Carbs
13g
