Honey Soy Wasabi Dipping Sauce Recipes

WASABI AIOLI SAUCE

Steps:

• Combine all ingredients in a small mixing bowl, whisk well.
• Chill for 30 minutes before serving.
• If you've tried this recipe, come back and let us know how it was!

HONEY SOY DIPPING SAUCE (FOR DUMPLINGS OR POTSTICKERS)

Steps:

• Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds.

HONEY, SOY & WASABI DIPPING SAUCE

Steps:

• Whisk all ingredients together in a small saucepan, and bring to the boil.
• Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes.
• Cool slightly.
• Serve with seafood, as a dipping sauce.

SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE

Steps:

• Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
• In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

MONGOLIAN KICKIN' WINGS WITH CREAMY WASABI DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
• For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
• In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.
• Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
• Serve the wings with the dipping sauce on the side.

SALMON WITH SOY-HONEY AND WASABI SAUCES

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

SUNNY'S HONEY-SRIRACHA DIPPING SAUCE

Steps:

• In a sauce pot on medium heat, add the sriracha, ketchup, orange juice, brown sugar, honey, a little pinch of salt and plenty of grinds of black pepper. Once it bubbles, reduce the heat to low and allow the sauce to simmer until thickened, about 15 minutes.
• Serve hot right away or at room temperature, or refrigerate and serve cold. Great for wings, veggies, fries or other dippables.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

HONEY SOY DIPPING SAUCE

Steps:

• Whisk together all ingredients except sesame seeds.
• Cover and chill 1 hour.
• Removed from refrigerator and add sesame seeds.

WASABI SALAD DRESSING

Steps:

• Whisk rice wine vinegar, honey, soy sauce, wasabi paste, sesame oil, lime juice, and ginger together in a bowl to make dressing.

WASABI SOY DIPPING SAUCE

Steps:

• Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!

HONEY WASABI DIP

Steps:

• Mix all the ingredients until well blended.
• Add a pinch of salt, cover and refrigerate until very cold.
• Note: you can serve with crudites such as strips of peppers, carrot sticks, zucchini slices, rice crackers or even green apple!