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Wasabi Ginger Sauce

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“A versatile sauce that can be used as a dipping sauce for potstickers, dumplings or Mongolian Hot Pot, or as a marinade for meats and seafood, or dressing for salads. From the Cuisinart Electric Fondue Pot cookbook.”
2 cups

Ingredients Nutrition


  1. NOTE:.
  2. Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
  3. Place ginger, shallot and garlic in blender jar; cover blender jar.
  4. Set on Low; pulse 5 times.
  5. Scrape sides of jar; pulse 5 times.
  6. Add remaining ingredients in order given.
  7. Blend for 20 seconds.
  8. Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
  9. Unused portions may be refrigerated for up to a week - stir before using.
  10. Tip:.
  11. As a marinade, use about 1 tablespoon of marinade per portion.
  12. Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
  13. When thawed, they will be fully marinated and ready to cook.

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