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Wasabi Oil
Ahi Tuna Focaccia Sandwich
Crispy Sushi
Rice-Crusted Scallops with Wasabi Oil
Steak Frites with
Wasabi Oil
Robert McGrath's
Wasabi-Marinated Seared Swordfish
WINE NOTES
Cote de Beaune Villages 2002: A pinot noir that has an
intense, ripe berry flavor. Light to medium-bodied. Not be to taken
too seriously -- very quaffable.
Fukucho (Moon on the Water) Sake: Junmai Ginjo (at least 40% of rice hull polished away).
Very fragrant, bottled immediately without charcoal filtering. Bold
flavor with a soft-edged fullness. The water is very soft where the
Imada Shuzo brewery is located, giving Fukucho its name and its
depth of palate.
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Wasabi Oil
Master
Makes about 2 1/2 cups
- 1 cup wasabi powder
- 1/4 cup mirin (Japanese sweet sake)
- 1/4 cup sugar
- 1 cup water
- 1 cup grapeseed oil
In a medium stainless-steel or glass bowl,
combine the wasabi powder and water and mix well. In a small bowl,
combine mirin and sugar, stirring to dissolve sugar. Add to wasabi
mixture and whisk to blend. Whisk in oil until fully combined. If
time permits, let stand for 10 minutes before using.
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