Japanese Wasabi Marinade

• 1 1/2 tablespoons wasabi powder
• 1 tablespoon dry mustard
• 1/3 cup Japanese sake
• 1/4 cup soy sauce
• 1/3 cup rice wine vinegar
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon toasted sesame seeds

1. Mix together wasabi, mustard and sake until dry ingredients dissolve; add rest of ingredients, mixing well.
2. Add marinade to fish or meat, covering all sides, in a ziploc plastic bag, removing as much air as possible (this reduces need for a lot of turning).
3. Marinate food for several hours.
4. Note: The pungency of the mustard and wasabi is reduced in this marinade. It happens whenever you combine any vinegar/sugar with these powders, as one does with prepared mustard. If you want a "sinus-clearing" effect, make a thick paste of either mustard or wasabi with just a small amount of water, and rub onto food within 30 minutes of eating. I recommend English mustard, as it is the hottest type. Coleman's is a good brand.

wasabi powder, mustard, japanese sake, soy sauce, rice wine vinegar, ginger, sesame seeds

Taken from www.food.com/recipe/japanese-wasabi-marinade-27925 (may not work)