Wasabi Crusted Pork

Posted on Friday, 18th February, 2011 by Bottlewasher

Wasabi Crusted Pork

Ingredients

2/3 cup coarse breadcrumbs
1 large egg white, lightly beaten
4 (4-oz) boneless center-cut loin pork chops (about 1/2 inch thick)
1 tsp peanut oil
Cooking spray
pinch of salt
1 Tbsp ground fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 Tbsp sake or dry sherry
2 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
1/3 cup thinly sliced green onions (scallions)

Method

  1. Place breadcrumbs in a shallow dish.
  2. Place egg white in another shallow dish.
  3. Dip pork in egg white; dredge in breadcrumbs.
  4. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork.
  5. Cook until done, turning once.
  6. Remove pork from pan; sprinkle pork with salt.
  7. Reduce heat to medium.
  8. Add ginger to pan; cook 30 seconds, stirring constantly.
  9. Combine broth and the next 4 ingredients (through Namida® Wasabi) in a small bowl, stirring well with a whisk.
  10. Add broth mixture to pan, scraping pan to loosen browned bits.
  11. Stir in green onions.
  12. Spoon sauce over pork.

Republished with permission © World of Wasabi

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Wasabi Avocado Salsa

Posted on Friday, 18th February, 2011 by Bottlewasher

Wasabi Avocado Salsa

A traditional salsa with a twist. The wasabi adds a bit of spice that I always thought was missing. Serve with tortilla chips or vegetable sticks.

Ingredients

1 Tbsp sesame seeds
2 Tbsp rice vinegar
1 Tbsp mirin
2 tsp soy sauce
1 1/2 tsp sesame oil
1 1/2 tsp coarse kosher salt
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2 cups coarsely chopped trimmed watercress (leaves and tender stems from 2 medium bunches)
4 green onions, thinly sliced on diagonal (about 1 cup)
1/2 cup 8mm (1/3-inch) cubes peeled jicama
2 large avocados, halved, pitted, peeled, cut into 8mm (1/3-inch) cubes

Method

  1. Stir sesame seeds in dry skillet over medium heat until aromatic and light golden, about 2 minutes.
  2. Transfer to small bowl to cool.
  3. Whisk next 6 ingredients in large bowl to blend.
  4. Add watercress, green onions, and jicama; toss to coat.
  5. Gently stir in avocados.
  6. Cover; chill.

    7. DO AHEAD: Can be made 1 hour ahead.

  7. Sprinkle salsa with toasted sesame seeds and serve chilled.

Note: To keep avocados from discoloring after they’re diced, place them in a strainer or colander and rinse under cold running water, then drain well. The color will stay bright for at least an hour.

Yield: Makes about 4 cups

Republished with Permission © World of Wasabi

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Spicy Grilled Lamb with Satay Sauce

Posted on Thursday, 17th February, 2011 by Bottlewasher

Spicy Grilled Lamb with Satay Sauce

Ingredients

1 Kg (2.2 lbs) boneless lamb loin

For Marinade:

2 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp hoisin sauce
2 Tbsp canola oil
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp cilantro
1 Tbsp minced basil
1/2 tsp red chili pepper flakes
1 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
salt and pepper, to taste

For Satay Sauce:

2 Tbsp canola oil
1/2 cup minced onion
1 tsp minced ginger
1 tsp minced garlic
1 cup minced fresh Thai basil
3/4 cup peanut butter
2 Tbsp orange juice
2 tsp sugar
1/2 tsp chili garlic sauce
1 1/2 cups coconut milk

Method

  1. Combine marinade ingredients and rub mixture into lamb.
  2. Marinate four to six hours in refrigerator, turning lamb occasionally.
  3. Cook lamb in oven to desired tenderness.
  4. Slice and serve with Satay Sauce (see below).

To prepare Satay Sauce;

  1. Heat oil in a saucepan and sauté onion, ginger, garlic and basil until onion is translucent.
  2. Stir in peanut butter, orange juice, sugar and chili garlic sauce.
  3. Cook on low heat for 15 minutes, stirring occasionally.
  4. Stir in coconut milk and cook until heated through.
  5. Cool to room temperature.

Republished with Permission © World of Wasabi

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Salmon Sashimi Cocktail Tarts

Posted on Thursday, 17th February, 2011 by Bottlewasher

Salmon Sashimi Cocktail Tarts

The secret to elegant, stress-free entertaining is with these make ahead cocktail tempters.

Makes 35

Ingredients

375g block puff pastry, thawed
1/4 cup (60ml) rice vinegar
1 Tbsp mirin
1 1/2 Tbsp light soy sauce
1 tsp grated ginger
400gms sashimi-grade salmon, chopped
2 cups micro cress (or any micro green)

Wasabi avocado dressing

2 Tbsp caster sugar
Flesh of 1 avocado
Juice of 1 lime
2 tsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder

Method

  1. Preheat oven to 200°C and line a baking tray with baking paper.
  2. Roll out the pastry to a 30cm x 20cm rectangle.
  3. Cut pastry into 5 lengthways and 7 widthways to make 35 rectangles, then place on the lined tray.
  4. Prick pastry with a fork.
  5. Cover with another sheet of baking paper, then a heavy baking tray.
  6. Bake for 10-12 minutes until golden.
  7. Remove top tray and paper, then allow tartines to cool completely.
  8. Meanwhile, for the Wasabi Avocado dressing, place sugar and 2 Tbsp water in a small pan over low heat, stirring to dissolve sugar.
  9. Cool, then whiz in a processor with avocado, lime and Namida® Wasabi Paste. Season to taste, then set aside.
  10. Combine the vinegar, mirin, soy sauce and grated ginger in a small bowl.
  11. When ready to serve, spread each tart with some avocado, top with salmon and garnish with cress.
  12. Drizzle with a little Wasabi Avocado dressing just before serving.

I also like these with Wasabi mayonnaise under the Avocado on top of the tart.

Reprinted with permission © World of Wasabi

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Grilled Salmon with Wasabi Cucumber sauce

Posted on Wednesday, 16th February, 2011 by Bottlewasher

Grilled Salmon with Wasabi Cucumber Sauce

This is a comfort food with a light, spicy twist. You will enjoy this in the cooler part of the day.

You don’t have to use purple potatoes, but slightly coloured potatoes brings a bit of colour therapy to the plate. :)

Ingredients – per serving

225 gms (8 ozs) Salmon Fillets
85 gms (3 ozs) Purple Potatoes
85 gms (3 ozs) Asparagus Spears – frozen can be used
30 gms (1 oz) Wasabi Cucumber Sauce

Method

  1. Preheat grill to medium heat and lightly oil grate.
  2. Season salmon with salt and pepper.
  3. Place skin side up, cook for approximately 6-8 minutes on each side, or until fish flakes easily with a fork.

Purple Mashed Potatoes:

  1. Wash and quarter purple potatoes length wise.
  2. Cover potatoes with water, bring to a boil and simmer for about 15-20 minutes. Drain water from potatoes and add work milk and butter.
  3. Mash to desired consistency.
  4. Season to taste.
  5. Place mashed potatoes on plate, salmon on top.
  6. Serve with steamed asparagus and drizzle Wasabi Cucumber Sauce over grilled salmon.

Republished with Permission © World of Wasabi

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Sesame Crusted Tuna with Endive salad

Posted on Wednesday, 16th February, 2011 by Bottlewasher

Sesame Crusted Tuna with Endive salad

Ingredients

600g fresh tuna steaks, about 2.5cm thick
8 Tbsp soy sauce
5 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
60g sesame seeds
Olive oil
Sea salt and freshly ground black pepper
2 Endives – sliced lengthwise fairly finely
Rucola or Rocket – leaves pulled apart
1 garlic clove, peeled and crushed
1 tsp grated ginger
1 Tbsp soy sauce (for salad dressing)
Juice of one lemon
1 Tbsp honey
3 Tbsp sesame oil

Method

  1. Pat dry the tuna steaks.
  2. Pour some soy sauce into a wide, shallow dish.
  3. Dip the tuna fillets into the soy sauce and coat thoroughly.
  4. With a pastry brush, gently brush over some Namida® Wasabi Paste so that it covers the fillets on all sides.
  5. Tip the sesame seeds onto a flat plate with a little salt and pepper.
  6. Roll the tuna fillets through the seeds and coat them evenly.
  7. Chill them until ready to cook.
  8. Prepare the salad by slicing the endives lengthwise and mixing it with the broken up Rucola or Rocket leaves.
  9. Mix the crushed garlic, ginger, 1 Tbsp soy sauce, lemon juice, honey, sesame oil and any left over Namida® Wasabi paste together to make the salad dressing.
  10. Mix the dressing through the salad.
  11. Cover and refrigerate. Make sure you keep one third of the salad dressing for later.
  12. Heat a wide frying pan with a little oil until hot.
  13. Make sure you check and feel the heat rising from the pan.
  14. Sear the tuna steaks for approximately a minute on each side.
  15. Cover with the lid and leave them to cool slightly.
  16. Thickly slice the steaks into 2-3 generous portions.
  17. Divide the salad amongst the plates in neat piles.
  18. Arrange the tuna slices on top and spoon over a little extra dressing.
  19. Serve immediately.

Republished with Permission © World of Wasabi

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Wasabi Noodle Salad with Prawns

Posted on Tuesday, 15th February, 2011 by Bottlewasher

Wasabi Noodle salad with prawns

Serve this tangy cold salad in little bowls and eat with chopsticks or a fork.

Ingredients

1 yellow pepper finely sliced
4 spring onions (scallions), sliced lengthwise
14oz/400g cooked, peeled prawns
2 Tbsp toasted white sesame seeds
Coriander leaves for garnishing

For the dressing:

5 fl oz/140ml olive oil
3 Tbsp mirin
4 Tbsp light soy sauce
2 Tbsp rice vinegar
2 tsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
1 lemon, juiced

Method

  1. Boil the noodles in a pan of boiling water for 3 minutes, then drain and run under the cold tap.
  2. Tip the drained noodles into a large bowl.
  3. Drizzle some sesame oil over them and mix well.
  4. Mix in the watercress, red and yellow peppers and spring onions.
  5. Mix the dressing ingredients together, and pour most (keeping back about 8 tsp) over the noodles.
  6. Toss well, cover and refrigerate.
  7. Divide the noodles between eight bowls and arrange the cooked shrimps on top.
  8. Drizzle each bowl with a teaspoonful of the remaining dressing, sprinkle toasted sesame seeds on the top and garnish with coriander leaves.

Republished with permission © World of Wasabi

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Californian Maki

Posted on Tuesday, 15th February, 2011 by Bottlewasher

Californian Maki

I’ve been making maki with avocado, and this recipe uses imitation crab, although any vegetables or protein will do.

Ingredients

2 cups cooked sushi rice
2 sheets of nori
imitation crab leg
1/2 avocado
1 Japanese cucumber
1 green onion, chopped
Black sesame seeds
Soy sauce
Wasabi paste made from Namida® 100% Pure Wasabi Powder

Method

  1. Place a sheet of nori, shiny side down, on the mat.
  2. Take a few scoops of rice and cover the nori to a depth of a quarter inch, taking care to leave a 1/2” at the top end free of rice.
  3. Press the rice firmly with a sheet of plastic wrap.
  4. Line up ingredients horizontally across the bottom half of the rice. I usually place the softer ingredients, like avocado, at the bottom, and harder ingredients, like cucumber, towards the top, so that I have something to press against while I roll.
  5. Roll the sushi from the bottom, squeezing gently as you go. As you roll the sushi, fold the mat towards you. After the sushi is rolled, you will have a log approximately 3” wide.
  6. Shape the log into a slightly square shape (with the mat still wrapped around it).
  7. Place the completed log on a cutting board.
  8. To cut the sushi, you must have a sharp knife.
  9. Dip the knife into a glass of water from time to time, in order to keep the rice from sticking to the knife.
  10. Cut the sushi about 3/4″ thick.
  11. If the end is uneven, cut it off and eat it. :)

Makes 2 rolls, which makes approximately 16 pieces.

Republished with Permission ©World of Wasabi

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Wasabi Steak Rolls with Blue Cheese

Posted on Monday, 14th February, 2011 by Bottlewasher

Wasabi Steak Rolls with Blue Cheese

Ingredients

500 gms (1 lb) Flank steak (Skirt steak)
1 small red chile, minced
3 Tbsp Worcestershire sauce
1 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
Salt and pepper
16 skewers (about 3 inches long)
4 oz Blue Cheese

Method

  1. With the tip of a sharp knife, lightly score both sides of the steak in a diamond pattern.
  2. Toss the flank steak with the chile, Namida® Wasabi Paste, Worcestershire sauce, salt and pepper and refrigerate overnight.
  3. Heat a heavy sauté pan over medium high heat and sear the beef about 5 minutes to a side until medium rare. (Or you may grill it.)
  4. Cut 16 thin slices across the grain.
  5. Place a small piece (about 1 teaspoon) of blue cheese at the end of each of 16 slices of flank steak and roll each slice into a tight coil.
  6. Punch a hole through all the layers with a skewer to hold the roll together.
  7. Serve with Mustard sauce or Wasabi Mayonnaise for dipping.

These steak rolls can be served either hot or cold. They are lovely when served with Wasabi Beef Sauce.

Reprinted by Permission ©World of Wasabi

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Roasted Peppers Sandwich

Posted on Monday, 14th February, 2011 by Bottlewasher

Roasted Peppers With Mozzarella and Wasabi Pesto

Roasting peppers gives them a smoky flavor along with an improved texture. Like celery, peppers are high in luteolin, which blocks the release of certain chemicals responsible for brain aging. Does that mean the more you eat of this the younger your brain becomes?

Ingredients

1 red pepper
1 green pepper
½ ball mozzarella
A large handful of fresh basil
1 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2 Tbsp pine nuts, lightly toasted in a dry pan
2 Tbsp grated Parmesan
2 Tbsp good quality extra virgin olive oil
2 slices ciabatta or focaccia

Method

  1. Grill the peppers over a flame on a gas cooktop or under the grill — either way, they’re done when they’re blackened all over.
  2. Place in a bowl and cover with plastic wrap before allowing them to cool.
  3. Once cool, scrape the skin off and discard it along with the seeds; keep the flesh to one side.
  4. Make the pesto by blitzing the basil, wasabi paste, pine nuts, Parmesan, and olive oil in a blender until you have a coarse paste. You may need more or less olive oil — add a bit at a time until the paste loosens.
  5. Add salt and pepper and spread onto the slices of bread.
  6. Slice or tear up the mozzarella and place it on the bottom half of your sandwich.
  7. Tear up the peppers and spread them on top.
  8. Drizzle with a little balsamic and top with a good grind of black pepper and the second slice of bread.

(If you don’t have the time or ingredients to make your own pesto, store-bought will also do in a pinch.)

Reprinted by Permission ©World of Wasabi

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