Wasabi Mayonnaise Recipes

Steps:

• Combine the wasabi mixture, lemon juice, and mayonnaise in a small bowl; stir well to combine. Store, covered with plastic wrap, in the refrigerator until ready to serve.

Steps:

• 1 pound ground chicken1/2 cup flaked coconut2 tablespoons chopped fresh cilantro leaves1 egg2 teaspoons brown sugar1 teaspoon grated lime zest1 teaspoon soy sauce1 teaspoon salt1 teaspoon pepperSpice Paste, recipe followsLime slices, for garnishFresh cilantro sprigs, for garnishRed chiles, for garnishWasabi Mayonnaise, recipe follows
• Preheat the broiler. In the bowl of a food processor, place chicken, coconut, chopped cilantro, egg, sugar, zest, soy sauce, salt, pepper, and Spice Paste. Process until well combined and divide into 8 equal portions. Moisten hands with water and shape chicken mixture around top half of 8 wooden skewers that have been soaked in water for 30 minutes. Place skewers on a foil-lined lightly greased broiler pan and broil about 12 minutes, turning occasionally. Arrange skewers on a serving dish and garnish with lime slices, cilantro, and red chiles. Serve hot with Wasabi Mayonnaise for dipping.
• Spice Paste: 2 medium red chiles, seeded and chopped2 cloves garlic, minced2 spring onions, chopped1 teaspoon grated fresh ginger1 peeled and chopped Roma tomato2 teaspoons olive oil Place all ingredients, except oil, in a food processor and process until coarsely ground. Heat oil in a medium skillet over medium heat. Add chili mixture and cook about 2 minutes, stirring. Cool before using.

Steps:

• In a medium bowl mix the mayonnaise, lime juice, soy sauce, wasabi paste and ginger, until well combined.

Steps:

• Combine mayo and wasabi powder until completely combined.

Steps:

• In the bowl of a small food processor, combine egg, vinegar, lemon juice, lime juice, ginger, wasabi, and soy sauce; pulse to combine. With food processor running, slowly drizzle in canola oil until mixture is emulsified. Season with salt.

Steps:

• In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

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.

Steps:

• In a small bowl, combine all well. Cover and chill until ready to use.