1/4 cup rice wine vinegar 1/4 cup soy sauce
2 tablespoons Hot NAMIDA Wasabi Paste
2 tablespoons brown sugar
1 piece ginger root (1-inch piece) – peeled and minced
1 large garlic clove – minced
1/4 cup dark sesame oil
1/4 cup corn oil
Combine rice wine vinegar and NAMIDA wasabi paste.
Stir until smooth.
Add soy sauce, brown sugar, garlic, and ginger.
Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion.
Can be blended in food processor.
Serving Ideas : Serve with Seared Seafood and Wasabi Salad.
NOTES : Can be made up to 3 days ahead of when required.