Wasabi Dressing
By Setsuko Yoshizuka
Ingredients:
1 tsp soy sauce
1 tsp wasabi (Japanese horseradish) paste
3 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp sesame oil
Preparation:
Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is dissolved. Add sesame oil and wasabi paste and whisk well. Cool the dressing in the fridge until ready to serve. *Adjust the amount of wasabi and sugar, depending on your preference.
This recipe's amount seasons four small salads.
(( Note you may use wasabi powder ti make wasabi paste ))
Thai Style Ginger Dessing
By Cooks.com
Ingredients:
3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles, minced
1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint, or lemon grass, chopped
2 tablespoons water
Combine all ingredients in a blender or food processor and process until smooth.
Ponzu Sauce
By Anonymous
Ingredients:
1 tablespoon soy sauce
1/4 cup Yuzu Juice (( Orange, Lime or Lemon Juice for substitute ))
2 tablespoons rice vinegar
3 tablespoons Mirin (( I've seen some recipes call for sake ))
Optional:
2 tablespoons Bonito Flakes
1-2 inches Seaweed (( For taste ))
Simmer all but the Yuzu Juice (( or choice of substitute )) in a sauce pan for about 2 to 3 minutes on low flame. Mix with Yuzu Juice (( or choice of substitute )) and place in bottle or container for dispense and storage. The ponzu sauce can last up to one to one 1/2 weeks in the refrigerator.
Enjoy with sushi, sashimi, and tempura!
By Setsuko Yoshizuka
Ingredients:
1 tsp soy sauce
1 tsp wasabi (Japanese horseradish) paste
3 tbsp rice wine vinegar
1 tbsp sugar
1/2 tsp sesame oil
Preparation:
Mix soy sauce and vinegar in a bowl. Add sugar and stir until sugar is dissolved. Add sesame oil and wasabi paste and whisk well. Cool the dressing in the fridge until ready to serve. *Adjust the amount of wasabi and sugar, depending on your preference.
This recipe's amount seasons four small salads.
(( Note you may use wasabi powder ti make wasabi paste ))
Thai Style Ginger Dessing
By Cooks.com
Ingredients:
3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles, minced
1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint, or lemon grass, chopped
2 tablespoons water
Combine all ingredients in a blender or food processor and process until smooth.
Ponzu Sauce
By Anonymous
Ingredients:
1 tablespoon soy sauce
1/4 cup Yuzu Juice (( Orange, Lime or Lemon Juice for substitute ))
2 tablespoons rice vinegar
3 tablespoons Mirin (( I've seen some recipes call for sake ))
Optional:
2 tablespoons Bonito Flakes
1-2 inches Seaweed (( For taste ))
Simmer all but the Yuzu Juice (( or choice of substitute )) in a sauce pan for about 2 to 3 minutes on low flame. Mix with Yuzu Juice (( or choice of substitute )) and place in bottle or container for dispense and storage. The ponzu sauce can last up to one to one 1/2 weeks in the refrigerator.
Enjoy with sushi, sashimi, and tempura!
