This recipe calls for wasabi powder, but check the ingredient label on the can to make sure it’s the real thing—often powdered “wasabi” is just horseradish and food coloring. If you can get your hands on fresh wasabi, by all means use that instead.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| 2 | TABLESPOONS CANOLA OIL |
| 2 | TABLESPOONS SAKE |
| 2 | TABLESPOONS SOY SAUCE |
| 1 | TEASPOON RICE VINEGAR |
| 2 | TEASPOONS SUGAR |
| 1 | TABLESPOON WASABI POWDER |
MEASURE the oil, sake, soy sauce, vinegar, sugar, and wasabi into a 1-gallon zip-top bag and shake or squeeze until blended.
SUGGESTED USES: chicken breasts or beef steaks (marinated 2 hours to overnight) or salmon fillets or shrimp (marinated 20 to 45 minutes), grilled or broiled
GRILLED SALMON FILLETS
FOR 4 SERVINGS, add 4 skinned, boneless salmon fillets (6 to 8 ounces each) to the Wasabi Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the fillets from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until medium-rare, 8 to 10 minutes (or until the desired doneness), turning once. The fillets will barely begin to flake when they are medium-rare.
Serve the salmon fillets over sushi rice or soba noodles with soy sauce, scallions, and sesame seeds.