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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook. 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 |
Directions:
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, pork 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.
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