Coated in
wasabi mustard powder, they'll take you up a notch.
Not exact matches
I did not have horseradish dijon
mustard on hand so I used dijon, low - fat mayo, with 1 teaspoon of
wasabi powder (could have stood to use more).
If «
wasabi» appears as a
powder or a paste, you can pretty much bet it's actually what the Japanese refer to as seiyo or «Western
wasabi,» a mixture of ordinary horseradish, Chinese
mustard, a little cornstarch, and some green food coloring.
2 medium kohlrabi, peeled 2 medium carrots, julienned 1 cup shredded celery cabbage or savoy cabbage 2 green onions, sliced 3 tablespoons unseasoned rice vinegar 2 tablespoons
wasabi powder 2 tablespoons fresh lime juice 1 tablespoon dark sesame oil 1 1/2 teaspoons agave nectar 1/2 teaspoon grated lime peel 1/2 teaspoon salt 1/4 cup soy sauce 1 clove garlic, minced 1 teaspoon hot Chinese
mustard 2 tuna steaks (6 ounces each) 1 tablespoon vegetable oil 1 teaspoon sesame seeds
Wasabi Vinaigrette 1 teaspoon finely minced shallot 1 clove garlic, finely minced 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons
Wasabi powder (or more, to taste) 1 tablespoon Dijon
mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste
Dissolve
wasabi powder in vinegar until smooth, add in
mustard and sour cream, salt and pepper to taste.