Savory Wasabi Ginger Glaze
Elevate your culinary creations with this Savory Wasabi Ginger Glaze, a dynamic blend of bold flavors that pairs beautifully with a variety of dishes. This versatile sauce serves as an exceptional dipping sauce for potstickers, dumplings, and adds a delightful kick to Mongolian Hot Pot. It also shines as a marinade for meats and seafood, imparting a rich and zesty flavor. Use it as a dressing to liven up your salads, giving them an Asian-inspired twist. Perfect for the adventurous foodie, this glaze is sure to impress at your next dinner gathering.
2
Servings
180
Calories
12
Ingredients
Ingredients
Fresh ginger
1/2 ounce (peeled, cut into 1/2-inch pieces)
Shallot
1 small (1/2 ounce) (peeled, cut into 1/2-inch pieces)
Garlic clove
1 (peeled)
Mirin or rice wine
3/4 cup
Low sodium soy sauce or tamari
3/4 cup
Seasoned rice vinegar or wine vinegar
1/4 cup
Dark molasses
2 tablespoons
Wasabi paste
1 1/2 tablespoons (prepared)
Brown sugar
1 tablespoon (packed)
Sesame oil
1 tablespoon ((toasted sesame oil))
Powdered ginger
1 1/2 teaspoons
Fresh ground black pepper
1/2 teaspoon
Instructions
1
Gather all your ingredients and prepare your garlic, shallots, and ginger as specified.
2
In a blender, combine the fresh ginger, shallot, and garlic. Secure the lid tightly.
3
Pulse the blender on Low for 5 times before scraping down the sides, then pulse an additional 5 times to ensure even chopping.
4
Add the mirin (or rice wine), low sodium soy sauce (or tamari), seasoned rice vinegar (or wine vinegar), dark molasses, wasabi paste, brown sugar, sesame oil, powdered ginger, and fresh ground black pepper into the blender.
5
Blend all ingredients together for around 20 seconds until the mixture is smooth and well combined.
6
Transfer the sauce into a resealable container and allow it to rest for at least 30 minutes at room temperature to let the flavors meld.
7
If not using immediately, you can refrigerate any unused portions for up to a week. Make sure to stir the sauce before each use.
8
For optimal results when using this as a marinade, apply about 1 tablespoon of marinade per portion on your choice of meat. For added convenience, meats can be marinated in heavy-duty resealable freezer bags and frozen; once thawed, they will be perfectly marinated and ready to cook.
Nutrition Information
2.5
Fat
38
Carbs
1.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Wasabi Ginger Glaze?
It is a dynamic blend of bold flavors that serves as a versatile dipping sauce, marinade, or dressing with an Asian-inspired twist.
What are common uses for this glaze?
It can be used as a dipping sauce for potstickers and dumplings, a kick for Mongolian Hot Pot, a marinade for meat and seafood, or a salad dressing.
How many servings does this recipe provide?
The recipe is designed to make 2 servings.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
How much fat is in this glaze?
There are 2.5 grams of fat per serving.
What are the carbohydrate levels?
Each serving contains 38 grams of carbohydrates.
How much protein is in each serving?
There is 1.5 grams of protein per serving.
How should I prepare the fresh ginger?
The fresh ginger should be peeled and cut into 1/2-inch pieces.
How should the shallots be prepared?
One small shallot should be peeled and cut into 1/2-inch pieces.
Do I need to peel the garlic?
Yes, the garlic clove should be peeled before being added to the blender.
Can I substitute mirin with something else?
Yes, you can use rice wine instead of mirin.
What can I use instead of low sodium soy sauce?
Tamari is a suitable substitute for low sodium soy sauce.
Is there a substitute for seasoned rice vinegar?
Wine vinegar can be used as an alternative to seasoned rice vinegar.
What type of molasses is used in this recipe?
The recipe calls for 2 tablespoons of dark molasses.
How much wasabi paste is required?
The recipe requires 1 1/2 tablespoons of prepared wasabi paste.
Should the brown sugar be packed?
Yes, use 1 tablespoon of packed brown sugar.
What kind of sesame oil is recommended?
Toasted sesame oil is recommended for this glaze.
Is powdered ginger used in addition to fresh ginger?
Yes, the recipe uses both fresh ginger and 1 1/2 teaspoons of powdered ginger.
How much black pepper is in the recipe?
The recipe includes 1/2 teaspoon of fresh ground black pepper.
What is the first step in the instructions?
The first step is to gather all ingredients and prepare the garlic, shallots, and ginger.
How many times should I pulse the blender initially?
Pulse the blender on Low for 5 times, scrape the sides, and then pulse an additional 5 times.
How long do I blend all the ingredients together?
Blend all ingredients together for about 20 seconds until the mixture is smooth.
Why should the sauce rest for 30 minutes?
Allowing the sauce to rest at room temperature for 30 minutes helps the flavors meld together.
How should the sauce be stored?
Store the sauce in a resealable container in the refrigerator.
How long will the sauce last in the refrigerator?
Unused portions can be refrigerated for up to one week.
Should I stir the sauce before using?
Yes, you should stir the sauce before each use.
How much marinade should I apply per portion of meat?
Use approximately 1 tablespoon of marinade per portion of meat.
Can I freeze meat while it is marinating?
Yes, meats can be marinated in heavy-duty resealable freezer bags and frozen; they will be perfectly marinated once thawed.
Is this glaze suitable for seafood?
Yes, it works as an exceptional marinade for both meats and seafood.
How many total ingredients are used in this recipe?
There are a total of 12 ingredients in this recipe.