Quick Wasabi Cream Recipes

Steps:

• Preheat oven to 400°F.
• Make vinaigrette:
• Blend vinaigrette ingredients in a blender until smooth. Season with salt.
• Make cream:
• Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.
• Make halibut:
• Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
• Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
• Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
• Serve fish, parsleyed sides up, with a spoonful of each sauce.

Steps:

• Combine ingredients and mix until blended.

Steps:

• For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours.
• For the petite filet: Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes.
• Serve with the wasabi cream.

Steps:

• In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 tablespoons of the mayonnaise until combined. Shape mixture into 4 patties, each about 1-inch thick.
• In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 cup mayonnaise and mix well. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, 3 to 5 minutes per side.
• Serve the cakes with sesame-wasabi cream spooned over the top (1 tablespoon per salmon cake).

Steps:

• Heat butter in a medium skillet. Brown the chicken thighs for a couple of minutes on the skin-side in butter. Flip over and place the chile, garlic cloves, star anise, and lime juice in the skillet. Cover the pan and cook over medium-low heat for 30 to 35 minutes or until chicken is very tender.
• While the chicken cooks, prepare the gyoza wrappers by heating a skillet over medium-high heat. Brush both sides of the wrappers with the sesame oil. Place the wrappers in the hot pan a few at a time until just beginning to form bubbles on the surface and brown. Flip over and do other side. Place on a rack to cool and continue with the remaining wrappers. Set aside.
• Combine the sauce ingredients together and set aside. Combine the wasabi cream ingredients together and refrigerate until ready to serve.
• Remove the chicken from the cooking liquid. Using 2 forks, shred the chicken. Place the chicken back in the pan with just enough cooking liquid to keep it moist. Place over very low heat to keep warm.
• Combine the scallions, cucumber, and snow peas. Toss with a little of the prepared sauce.
• To serve, drizzle some of the sauce on each serving plate. Place 1 of the gyoza wrappers on a serving plate. Top with some of the watercress. Layer on some of the shredded chicken. Add another pot sticker wrapper to the stack. Top with some of the vegetables. Add the last wrapper to each stack. Top with wasabi cream and additional fresh scallions, if desired.

Steps:

• I like to mix the creams and vinegar together first then whisk in the wasabi powder a little at a time to eliminate clumps.
• thin with water if needed.
• store in glass jar sealed in refridgerator until ready to use.

Steps:

• In a food processor, combine the wasabi powder, vinegar, and mustard.
• Add 1/4 cup of water and with the machine on, slowly pour in the oil to form a lightly thickened sauce.
• Add the salt and process briefly.
• The sauce can be refrigerated for up to 1 month.
• Shake or stir before using.

Steps:

• Preheat oven to 300 degrees. Sprinkle a large roasting pan with olive oil. Lay the salmon in the pan with the skin-side down. Rub a thin slick of oil over the salmon and season with salt. Roast until just cooked through, 20 to 30 minutes.
• Meanwhile, dissolve wasabi powder in 8 teaspoons of water. Whisk into sour cream and season to taste with salt. Add more wasabi if desired. Serve with salmon.

Steps:

• Place cream cheese on a cutting board; split into two layers. Spread wasabi over bottom half; replace top layer., Press both sides into sesame seeds. Place on a shallow serving plate; pour soy sauce around cheese. Serve with crackers.

Steps:

• Combine all ingredients in a mixer fitted with a paddle. Beat on high until mixture froms stiff peaks, about 5 minutes.
• Best served immediately but can be refrigerated until needed.

Steps:

• Prepare wasabi paste, set aside. (Remember bottled wasabi sauce may be substituted).
• Split cream cheese lengthwise into 3 slices.
• Spread the wasabi paste on the 2 cut sides, adding more or less wasabi to your liking.
• Layer the cream cheese slices to reform the brick (like a layer cake).
• After layering the cream cheese, coat the sesame seeds all over the cream cheese.
• Place wasabi cream cheese on a serving plate and pour the soy sauce around the brick.
• Garnish with green onion, ginger slices and extra wasabi, if desired.
• Serve with rice crackers.

Steps:

• Stir all ingredients together and serve over fresh grilled fish of your choice--we like it over salmon. Refrigerate any leftovers.

Steps:

• Make Wasabi-Garlic Cream
• Combine cream and garlic in saucepan and cook over medium-high heat until reduced to 1 cup, stirring frequently, about 15 minutes. Whisk in wasabi and cook for 1 minute, remove from heat. Season to taste with salt.
• Make Tenderloin
• Coat beef with olive oil.
• mix sugar and salt together. Rub this mixture over top and sides(not bottom) of beef. Place on rimmed baking sheet and place in preheated oven. Be sure bottom is not rubbed.
• Roast until thermometer inserted into center registers 120°F for rare. Remove from oven; let rest 10 minutes. Sprinkle with salt and pepper. Remove strings. Reheat sauce over medium heat. Cut beef into thick slices; serve with sauce.

Steps:

• Purée cream cheese with wasabi to taste in a food processor until smooth. Mound 1 teaspoon cream cheese mixture on each cracker and top with 2 shrimp halves. Sprinkle with scallion. Serve immediately.