Used In controlled amounts, wasabi adds a subtle, irresistable warmth that almost makes your mouth glow.
This Pineapple-Wasabi Teriyaki Sauce tastes amazing! It scored huge points with my dinner guests last night and I have an encore double-batch simmering right now. It also made my "Keeper" list of recipe-experiments-gone-blissfully-right. ;-)
This recipe yields about one cup of rich Dipping sauce. The volume can also be adjusted to produce a thin marinade or a syrupy glaze to suit your needs.
For optimal flavor, prepare your Pineapple-Wasabi Teriyaki one day in advance.
- 3/4 Cup Pineapple Marmalade (1 entire 270 gram jar)
- 3/4 Cup Soy Sauce
- 3-4 Garlic cloves (2 teaspoons) grated or minced
- 1 1/2 Tablespoons Dark Brown Sugar- packed
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Sesame Oil
- 1/2 to 2 teaspoons Wasabi Paste- or more to taste
Grate the fresh garlic with a cheese grater.
Pour the Sesame oil in medium saucepan. Heat for a few minutes over medium-high heat. Add garlic, stir until just fragrant, about 30 seconds.
Add soy sauce, pineapple marmalade, brown sugar and ginger. Stir. Bring to a boil, reduce heat and simmer uncovered using the following time-table:
- 10 minutes for a Marinade (Ribeye Steak!)
- 15 minutes for a basting Glaze (Grilled Wings anyone?)
- 20 minutes for a thick Dipping Sauce (Coconut Shrimp... YUM!)
Add that Wasabi Paste! For starters, add just 1/2 teaspoon paste to the cool sauce. Place the saucepan over medium heat and stir until the wasabi paste is well incorporated. Taste the warmed sauce! Add more wasabi, 1/2 teaspoon at a time, until you're satisfied with the heat. (If you're a die-hard wasabi fan craving the infamous nasal-explosion... you know where to take it from here!)
Remember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!
Serve at room temperature.