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Sleevendog and others

11 years ago

So as not to hijack the wedding food thread, sleevendog, do you have a recipe for your sesame ginger wasabi sauce? I'm
looking for a good non-peanut dipping sauce for serving with my fresh
spring rolls. (Peanut allergy for one of my guests). If anyone else has a favorite, I'd love to try it, too. Thank you!

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Comments (3)

sleevendog (5a NY 6aNYC NL CA)
11 years ago
The ingredient list is simple. I make it minimal for the same reasons.

-toasted sesame oil

-white sesame seeds

-vinegar

-wasabi

-fresh ginger

-something sweet

-soy sauce

-Because so many brands have different intensity profiles i'll just suggest to start with 1 tbsp toasted sesame oil in a glass pyrex or i use the french jelly jars, the ones with the red/white lids. (i use them for everything so i can mix and store)...'toasted' sesame oil is important as it is full of flavor unlike regular sesame oil.

-Sesame seeds i toast in a saute pan and watch it carefully and flip and wiggle the pan. On low to med heat. Turn your back and they will burn. 3-4 tbsp.

-For the vinegar I use Braggs apple cider. (or my own). So many asian rice vinegars can be mis-labeled...added sugars. Water. Unless you have a studied faithful brand. (i have purchased because of the cool labels, lol.)...

1/4 cup vinegar of choice

-Wasabi is another unknown in the heat dept. I like Sonic. But now have a bulk one i bought a lb....not at home for the brand. Love it and the reviews reflect that. (i use it in so many things now that i have one that is not 'gold' in price). I start with one half tbsp.

-Fresh ginger, grated, 1 tbsp. Again can be 'pow' or mild depending on season or source.

-The sweet is usually my maple or honey. I start with a tsp.

I leave my ingredients out on the counter, make the small batch above, shake, then taste. Adjust.

I do use a tbsp or two of san-j organic, gluten-free soy sauce....but it has organic alcohol in the ingredient list that freaked out my BIL, lol. (had a boozy year or two after his divorce, then rehab but no issues now)

I make it more 'wasabi' for us, then a mild batch. For a crowd i print out the ingredients and label them 'hot wasabi', 'mild spice', etc.

It seems common now to cater to sensitivities. I no longer have issues with that.

I make my spicy wasabi for my brother, and us, and my dad ALWAYS has to taste it. Even after telling him 'you-will-not-like-it'. And always says, 'YUCK!!". Every year.

Long winded recipe but i think, to make your own special recipe, is to start from scratch and adjust. So many recipes do not consider the potency of the basic available ingredients.

And divide the first one, make two or three versions. So many people like different spice.
sleevendog (5a NY 6aNYC NL CA)
11 years ago
I should mention that i don't use lemon because i serve slices of lemon and lime on the side. And the other dipping sauces are a simple lemon vinaigrette. And a green sauce, heavy on the cilantro.

Lemon could replace some of the vinegar.

A nice addition would be a bowl of pickled ginger i recently made here...http://ths.gardenweb.com/discussions/3063837/pickled-ginger
Olychick thanked sleevendog (5a NY 6aNYC NL CA)
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Olychick
Original Author
11 years ago
Thank you for the detailed directions. Sounds like it would be delicious. I'll try it in a couple of weeks when I'm making the rolls.

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