Wasabi Guacamole With Pickled Ginger Recipes

Steps:

• Peel and thinly slice a 4-inch piece of ginger; put in a small jar. Pierce 1 or 2 Thai chiles with the tip of a knife; add to the jar. Bring 1/2 cup each rice vinegar and water, 2 tablespoons sugar, 1 teaspoon kosher salt and 2 star anise pods to a simmer in a saucepan; cook 5 minutes, then pour over the ginger and let cool slightly. Cover and refrigerate overnight or up to 2 weeks.

Steps:

• Cut tuna into 4 (4-ounce) steaks, 2 inches thick.
• Make the guacamole: In a bowl, combine the avocado, lime juice, tomato, wasabi paste, and pickled ginger and set aside.
• Place the sake, vinegar, miso, soy, sesame oil, ginger, garlic, lime juice, and chile flakes in a bowl, and stir to dissolve miso. Set aside for flavors to marry for 10 minutes.
• Brush the tuna slices with marinade and season with salt. Set on a platter and place in the refrigerator for 10 minutes. Sprinkle the ground pepper and press into the fillets.
• On a hot grill, sear steaks for 1 minute on each side. Slice in very thin strips, 2-inches long.
• Place 1 teaspoon of the guacamole on 1 end of the sliced tuna and roll into a cone. Sprinkle with the sesame seeds and ground black pepper. Serve with Javanese sauce.
• Javanese Dipping Sauce, recipe follows.
• Javanese Dipping Sauce:
• 2 cups mirin
• 1/2 cup rice vinegar
• 1 teaspoon fish sauce
• 2 tablespoons Indonesian sweet soy sauce
• 1/2 cup freshly squeezed lime juice
• 2 tablespoons freshly chopped cilantro leaves
• Place all of the ingredients in a blender and blend for 10 seconds or until well mixed. Serve immediately.

Steps:

• Halve the avocado, remove seed. With a paring knife, crisscross through the flesh; using a teaspoon, scoop out the diced flesh into a medium-sized bowl. Add the lime juice.
• Using a fork or pastry blender, mash the avocado, leaving some texture. Add the wasabi paste, ginger, cilantro, garlic and a pinch of salt (to taste). Mix well.
• Taste and adjust seasoning, adding more wasabi and salt if needed.
• Serve with tortilla chips or deep-fried won ton triangles. Makes about 1 cup.

Steps:

• NOTE:.
• Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
• Place ginger, shallot and garlic in blender jar; cover blender jar.
• Set on Low; pulse 5 times.
• Scrape sides of jar; pulse 5 times.
• Add remaining ingredients in order given.
• Blend for 20 seconds.
• Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
• Unused portions may be refrigerated for up to a week - stir before using.
• Tip:.
• As a marinade, use about 1 tablespoon of marinade per portion.
• 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.
• When thawed, they will be fully marinated and ready to cook.

Steps:

• Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.