Best 7 Soy Wasabi Glaze Recipes

SOY GLAZE

Steps:

• Stir brown sugar, soy sauce, white sugar, water, white wine vinegar, rice vinegar, and ground ginger together in a saucepan; bring to a boil, reduce heat to medium-low, and cook until reduced in volume by half, about 30 minutes.
• Let glaze cool to thicken, at least 1 hour.

WASABI-SOY VINAIGRETTE

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

SOY GLAZED TUNA, WASABI MASHED POTATO, SAKE CARROT GINGER SAUCE

Steps:

• For the mashed potatoes: Boil potatoes until fork tender. Drain and whip with remaining ingredients.
• For the sauce: Place all ingredients is a saucepan. Bring to a simmer and cook until carrots are tender. Puree in a food processor, and push through a chinois.
• For the glaze: Heat soy sauce and sugar in a saucepan until sugar is dissolved.
• Assembly: Sear tuna in a hot pan or grill. Place on a plate and glaze. Surround with carrot ginger sauce and serve with mashed potatoes.

WASABI GLAZED SEARED AHI TUNA APPETIZER

Steps:

• Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it's smooth.
• Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
• Whisk in the honey and set aside to cool to room temperature.
• While the glaze is cooling, cut the Ahi into small cubes, about 1-inch -- and season them with salt and pepper. (It's very easy to cut into cubes if it's semi-frozen. Just be sure they're thawed by the time you sear them.)
• Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is very hot, add the Ahi and sear all but two opposing sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!) Only cook it through a bit, less than ⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You'll want to remove them from the pan the instant they're done, so doing this in small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips, and slice them into cubes after searing them.)
• Drizzle the cooled wasabi glaze over them, add toothpicks and serve.

SALMON WITH SOY-HONEY AND WASABI SAUCES

Steps:

• Marinate salmon:,
• Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
• Preheat broiler.
• Make sauces:
• Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
• Stir together wasabi powder and water in a small bowl.
• Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
• Serve salmon drizzled with sauces.

SEARED TUNA WITH A SOY AND WASABI GLAZE

Steps:

• The first step is to make your pea pureé (or "Oh yum, mushee peas!" as my dad said). Boil about 4 handfuls of frozen peas in salted water until they start floating on the surface. While you're waiting, chop up a handful of fresh mint. When the peas are done, drain them and either mash them by hand or use one of these handy whizzers. Pop in a chunk of butter & a splash of double cream. Mix it all together & pop to one side, somewhere warm. Now you'll want to make your sauce. In a little saucepan over a medium heat combine your butter, lemon, soy & wasabi. Make sure the butter's cold when it goes in or the glaze wont work properly. Keep mixing it until you have a nice, glossy, rich sauce & put to one side (somewhere warm again). Get a heavy based frying pan really nice & hot, so it's just starting to smoke. While it's heating up, drizzle your tuna in olive oil and rub it all over. Sprinkle with salt n pepper on both sides. When the pan's ready, place your steaks in there gently. Leave to fry on each side for about 1-2mins, depending how rare you like your fish. Pop a scoop of peas in the middle of your plate and gently place the tuna on top. Give your sauce one last stir, and pour over the top.

JAPANESE WASABI SOY SALMON

Steps:

• Combine soy sauce, wasabi, and sesame oil in a plastic bag or bowl and add fish. Marinate for at least 5 minutes or more, turning occasionally to coat.
• Remove fish and keep leftover marinade.
• Spay cooking pan with spray and broil salmon on each side for 2-4 minutes.
• Add remaining marinade and cook for another 2 minutes or until done.
• Serve with pink sushi ginger, brown rice and vegetables (not included in calories).