HOW DO YOU MAKE WASABI RECIPES

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JAPANESE WASABI DEVILED EGGS RECIPE | ALLRECIPES



Japanese Wasabi Deviled Eggs Recipe | Allrecipes image

A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Provided by Nancy-Mae

Categories     Appetizers and Snacks    Deviled Eggs    Spicy Deviled Egg Recipes

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 16 deviled eggs

Number Of Ingredients 8

8 eggs
? cup mayonnaise
3 tablespoons minced green onions
2 teaspoons rice wine vinegar
1?½ teaspoons wasabi paste
coarse salt
½ cup fresh pea shoots, or as needed
16 pickled ginger slices

Steps:

  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
  • Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

Nutrition Facts : Calories 74.1 calories, CarbohydrateContent 1.4 g, CholesterolContent 94.7 mg, FatContent 6.1 g, FiberContent 0.1 g, ProteinContent 3.3 g, SaturatedFatContent 1.3 g, SodiumContent 109.6 mg, SugarContent 0.7 g

SEARED TUNA WITH WASABI-BUTTER SAUCE RECIPE | ALLRECIPES



Seared Tuna with Wasabi-Butter Sauce Recipe | Allrecipes image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories     World Cuisine    Asian

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 6 Servings

Number Of Ingredients 10

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

Steps:

  • Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
  • Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
  • Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Nutrition Facts : Calories 533.4 calories, CarbohydrateContent 4.5 g, CholesterolContent 158 mg, FatContent 34.6 g, FiberContent 0.3 g, ProteinContent 40.7 g, SaturatedFatContent 20.1 g, SodiumContent 277.5 mg, SugarContent 0.8 g

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