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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 12 |
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A nice tangy marinade, great for chops, steaks, swordfish, tempeh, and tuna fillets. I did want to mention to anyone interested that when you add vinegar to things like horseradish (powdered wasabi ), or dried mustard powder that it takes away much of the bite. If you want the heat of wasabi paste that you are used to with sushi, then serve the fish with wasabi paste, thinned with water. Ingredients:
1 1/2 tablespoons wasabi powder |
1 tablespoon dry mustard |
1/3 cup japanese sake |
1/4 cup soy sauce |
1/3 cup rice wine vinegar |
2 tablespoons grated fresh ginger |
1/2 teaspoon toasted sesame seeds |
Directions:
1. Mix together wasabi, mustard and sake until dry ingredients dissolve; add rest of ingredients, mixing well.
2. Add marinade to fish or meat, covering all sides, in a ziploc plastic bag, removing as much air as possible (this reduces need for a lot of turning).
3. Marinate food for several hours.
4. Note: The pungency of the mustard and wasabi is reduced in this marinade. It happens whenever you combine any vinegar/sugar with these powders, as one does with prepared mustard. If you want a sinus-clearing effect, make a thick paste of either mustard or wasabi with just a small amount of water, and rub onto food within 30 minutes of eating. I recommend English mustard, as it is the hottest type. Coleman's is a good brand.
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