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Miso Wasabi Coulis Josie's customers usually request this sauce with seafood more than any other sauce on the menu. It takes a little time to make but it's well worth it. It's powerful, so you just need a little bit. It is a spicy creamy sauce that's awesome on fish, especially grilled fish, Seared Yellowfin Tuna Burger and Three-Grain Vegetable Burger. This is bound to become a family favorite. Makes 2 Cups. |
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Ingredients: 1/4 cup egg whites (from about 2 eggs) 5 tablespoons rice wine (mirin) 5 tablespoons rice wine vinegar 1/2 cup canola oil 3/4 cup Japanese wasabi mustard powder (see Note) 1 tablespoon red miso 1 tablespoon tamari soy sauce 1/2 cup extra-virgin olive oil 1 teaspoon fresh lemon juice, or Japanese ponzu sauce | |
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Instructions: In a small food processor or using an electric handheld blender, blend together the egg whites and canola oil. Add the miso, tamari, lemon juice, wine, vinegar and wasabi and combine. While mixing, slowly add the olive oil to form a creamy thick emulsion. Refrigerate at least 2 hours before serving. Store, covered, in the refrigerator for up to 2 weeks. Note: Buy wasabi powder in the smallest tin you can find. And store it in a cool dry place. It will stay fresh for 1 to 2 years. |
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