Jk Wasabi Dip Public Recipes

ASPARAGUS WITH WASABI-MAYONNAISE DIP

Steps:

• Blanch asparagus in 2 batches in a large saucepan of boiling salted water 1 minute. Transfer to a colander and rinse under cold running water to stop cooking. Drain well and pat dry.
• Whisk together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste until sugar is dissolved.
• Serve asparagus with dip.

WASABI DIP

Steps:

• Stir lemon juice and wasabi paste into the sour cream.
• Add crushed garlic and horseradish.
• Season with salt and pepper to taste.

WASABI SWEET HOT DIPPING SAUCE AND DRESSING

Steps:

• Place all ingredients in food processor and whir for at least a minute to mix well.
• Place in small bowl and serve as a dip (with prawns or pot stickers) or as a dressing.
• Is also good as a baked fish marinade or mixed with sour cream to use as a dip for raw veggies.

BROCCOLI AND WASABI DIP

Steps:

• Cut the broccoli into florets and cook in boiling salted water until tender. Refresh under cold running water and drain well.
• Peel and finely dice the onion.
• Melt the butter in a small frying pan, add the diced onion and cook over a low heat until soft but not coloured.
• Place the drained broccoli, cooked onion and cheese in a food processor. Blend until smooth.
• Add the salt, wasabi powder and lemon juice. Blend until well mixed, then check the seasoning.
• Cover and refrigerate until ready to serve.

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!

COPY CAT TGI FRIDAY'S GREEN BEAN FRIES

Steps:

• 1. Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in blender untill smooth. Cover and refridgerate until ready to serve.
• 2. Prepare the beans: Fill large bowl with ice water. Bring the broth to a boilin a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in water, then drain and pat dry.
• 3. Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne and salt and pepper to taste in another bowl.
• 4. Line a baking sheet with parchment paper. Toss the green beans in the flour and shake of excess. One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes.
• 5. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees. Fry green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with dip.