skip to main content

Sleevendog and others

8 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!

Sort by:Oldest

Comments (3)

sleevendog (5a NY 6aNYC NL CA)
8 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)
8 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)
Related Discussions
Need help mixing oils
Q
Comments (5)
You need to warm your coconut oil first, just to the liquid state. At this point all you need to do is warm it as is. Try just running the bottle under warm tap water. Then gently move the bottle to disperse and mix. I do this all the time. I usually just heat my coconut in a small saucepan on very low heat for 2-3 minutes, add my other oils and stir, then pour into a glass bottle with the help of a funnel. Most olive oils will become a bit solid as well under cool temps, like the fridge but not like coconut. Once properly mixed, it will remain liquid. My kitchen is about 60-62 this time of year. If it starts to turn slightly opaque after a few days, change the ratio by adding a bit more olive oil.
...See More
Blue Food Again
Q
Comments (10)
Well, given that real true blue in nature is a sign that something is poisonous, it's not a color I would normally go for, although a local bakery here used to make a wonderful three-colored ice cream for the 4th of July with layers of raspberry, vanilla, and blueberry, and the blueberry was a nice pale clear blue. Just posted since I do think it's an improvement on the blues posted in the rainbow foods thread. Wondering if the fruit imparts a flavor as well? I don't know. That particular bread recipe also includes lavender, FWIW.
...See More
Sunday's project: Pickled Mustard Seeds ala sleevendog
Q
Comments (26)
ButcherPacker has great prices. They keep it simple. Only one pound packages. MountainRoseHerb is organic and has the massive variety at also great prices on one pound packages and discounts when ordering by the pound. BP has everything needed for 'everything bagel'. I think I'm out of poppy seed and garlic flake. I've given it as gifts and use it on popcorn after a quick zip in my spice grinder, (not to a powder), then add to nutritional yeast. Also an ingredient in my crackers. I've given my crackers as a gift, and included a 'kit' to make their own with instructions...I think 2018. I keep my 'kits' in the freezer and can make quick-zip without starting from scratch having so many ingredients involved. Got a text from a recipient friend this past holiday...lost the recipe and has been spending 6-7$ for a small package of a similar cracker but not as good. She is ready to buy bulk seed/spice and make her own...
...See More
Kitchen scissors? Shears? Recommendations?
Q
Comments (38)
Like everyone, I’ve had various different poultry shears and also used plain old desk scissors. I had a really nice set (Henkels) for a couple decades, then have had various cheaper ones. I think the following seems important: - A blade with a divot near the pivot, so you can grab a bone without it slipping away - Fairly substantial blade, that will crunch through bones - All stainless and plastic, preferably no fussy springs - Take apart, more to make it easy to sharpen than for cleaning (my opinion) - Handles that you can grip and exert force on even if your fingers are covered with oil/fat I don’t think you really need to pay more than $20.
...See More
Olychick
Original Author
8 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.

0

Sponsored

More Discussions

Musings On Calorie Restriction Cooking

82

Do you make actual shortcake?

39

Lars, give an expiation, please

24

Big kitchens and tiny kitchens, oh my!

14

Mother and Child Reunion?

1