Geoduck Sashimi, Teriyaki Sauce and Wasabi Paste

Ingredients

• 0.5 cup low sodium soy sauce (Using regular soy sauce will result in a much saltier sauce.)
• 0.25 cup water
• 0.25 cup brown sugar (Firmly packed)
• 2 tbsp mirin (A sweet Japanese rice wine for cooking.)
• 1 tbsp rice vinegar (Adds a subtle tang to balance the sweetness.)
• 1 inch piece ginger (Freshly grated)
• 2 cloves garlic cloves (Finely minced)
• 1 tbsp cornstarch
• 2 tbsp cold water (For cornstarch slurry)
• 1 tsp sesame oil (Optional, for finishing)

Instructions

1. 1

   In a small saucepan, combine the low sodium soy sauce, 1/4 cup of water, packed brown sugar, mirin, rice vinegar, grated ginger, and minced garlic. Whisk everything together.

2. 2

   Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until the brown sugar has completely dissolved. This should take about 3-4 minutes.

3. 3

   In a separate small bowl, whisk together the cornstarch and 2 tablespoons of cold water until you have a smooth, lump-free slurry.

4. 4

   While continuously whisking the simmering sauce, slowly pour in the cornstarch slurry. Continue to whisk and simmer for another 1-2 minutes as the sauce thickens to a consistency that coats the back of a spoon.

5. 5

   Remove the saucepan from the heat. If using, stir in the sesame oil for extra aroma. Allow the sauce to cool for at least 10 minutes before using; it will thicken further as it cools.

Ingredients

• 3 tbsp Horseradish Powder (The primary source of the pungent flavor.)
• 1 tbsp Mustard Powder (Adds complexity and a sharp heat.)
• 3 tbsp Cold Water (Use ice-cold water and add gradually.)
• 1 drop Green Food Coloring (Optional, for the classic green color.)

Instructions

1. 1

   Combine Dry Ingredients

   • In a small, non-reactive bowl, add the horseradish powder and mustard powder.
   • Whisk them together thoroughly to ensure they are evenly distributed.
2. 2

   Form the Paste

   • Begin adding the ice-cold water, about 1 teaspoon at a time, while stirring continuously with a small spoon or spatula.
   • Continue adding water and mixing until you achieve a thick, smooth paste similar in consistency to clay or toothpaste. You may not need all the water, so add it slowly to avoid making it too runny.
3. 3

   Color and Rest

   • If using, stir in one drop of green food coloring until the color is uniform and vibrant.
   • Cover the bowl with plastic wrap, pressing it directly onto the surface of the paste to prevent a crust from forming.
   • Let the paste rest at room temperature for 10-15 minutes. This resting period is crucial as it allows the chemical reaction that creates the characteristic heat and pungent flavor to fully develop.
4. 4

   Serve

   • After resting, the wasabi paste is at its peak flavor. Serve immediately alongside soy sauce with sushi, sashimi, noodles, or grilled meats.