Wasabi Ginger Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 ounce fresh ginger, peeled, cut in 1/2-inch pieces
• 1 small shallot, peeled, cut in 1/2-inch pieces (1/2 ounce)
• 1 garlic clove, peeled
• 3/4 cup mirin or 3/4 cup rice wine
• 3/4 cup low sodium soy sauce or 3/4 cup tamari
• 1/4 cup seasoned rice vinegar or 1/4 cup wine vinegar
• 2 tablespoons dark molasses
• 1 1/2 tablespoons wasabi paste, prepared
• 1 tablespoon brown sugar, packed
• 1 tablespoon sesame oil (toasted sesame oil)
• 1 1/2 teaspoons powdered ginger
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 note:.
• 2 mirin or rice wine, and wasabi paste are available in asian markets or gourmet/ethnic foods section of grocery stores.
• 3 place ginger, shallot and garlic in blender jar; cover blender jar.
• 4 set on low; pulse 5 times.
• 5 scrape sides of jar; pulse 5 times.
• 6 add remaining ingredients in order given.
• 7 blend for 20 seconds.
• 8 transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
• 9 unused portions may be refrigerated for up to a week - stir before using.
• 10 tip:.
• 11 as a marinade, use about 1 tablespoon of marinade per portion.
• 12 meats such as boneless, skinless chicken parts, lamb chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
• 13 when thawed, they will be fully marinated and ready to cook.