Tuesday, May 15, 2007

Wasabi Oil and Wasabi Ginger Marinade

Oh my goodness, what an amazing dance. We watched Dancing with the Stars tonight and the Jive that Joey and Kym performed was outstanding! I actually clapped spontaneously in my living room like they could actually hear me. What fun! I think I even picked up a couple of steps to add to our repertoire. We had sushi yesterday so, being the frugal gal that I am, I couldn't just toss the remaining pickled ginger, soy sauce packets and wasabi. Wasabi is a great element of flavor for many recipes. Here are two for you to try.
Wasabi Oil
Wasabi—that electric green pyramid that goes along for the ride with your sushi has the capability of detonating a small nuclear internal head rush if eaten too quickly. My friend Marita could bathe in it and not get enough- though I think a wasabi bath would make for too many overly tingly fingers and toes. This wasabi oil gives you the wasabi flavor while keeping your gray matter basically intact. Keep the extra wasabi from your sushi and use it to add that special spicy something to your next dish.
2 Tablespoon wasabi paste or more to your taste
1 Tablespoon mirin or sake
2 teaspoons sugar
4 Tablespoons extra virgin olive or grapeseed oil
In a medium stainless non-reactive (steel or glass bowl), combine the mirin and sugar. Stir well to dissolve the sugar. Add the wasabi and whisk well to blend. Whisk in the oil. Let the oil stand for 10 minutes before using. Be sure to whisk it up just before serving.

Wasabi Marinade
1 Tablespoon prepared wasabi paste
2 Tablespoons soy sauce
2 Tablespoons roughly chopped pickled ginger
2 cloves garlic
2 Tablespoons olive oil or wasabi oil
In a medium stainless non-reactive (steel or glass bowl), combine all of the ingredients and whisk to combine. Pour into a large ziploc baggie with the steak, chicken, tofu or other meat you are preparing for dinner. Seal the bag most of the way across and press out all of the air. Seal the bag completely and massage the marinade into the meat for a minute or so. Place the bag in a bowl in the refrigerator. Chill until ready to cook. You can even freeze the meat in the marinade and thaw when you need it. Grill or roast the meat to your satisfaction. It's sooo good.

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