Wasabi Ginger Sauce

• 1/2 ounce fresh ginger, peeled, cut in 1/2-inch pieces
• 1 small shallot, peeled, cut in 1/2-inch pieces (1/2 ounce)
• 1 garlic clove, peeled
• 3/4 cup mirin or 3/4 cup rice wine
• 3/4 cup low sodium soy sauce or 3/4 cup tamari
• 1/4 cup seasoned rice vinegar or 1/4 cup wine vinegar
• 2 tablespoons dark molasses
• 1 1/2 tablespoons wasabi paste, prepared
• 1 tablespoon brown sugar, packed
• 1 tablespoon sesame oil (toasted sesame oil)
• 1 1/2 teaspoons powdered ginger
• 1/2 teaspoon fresh ground black pepper

1. NOTE:.
2. Mirin or rice wine, and wasabi paste are available in Asian markets or gourmet/ethnic foods section of grocery stores.
3. Place ginger, shallot and garlic in blender jar; cover blender jar.
4. Set on Low; pulse 5 times.
5. Scrape sides of jar; pulse 5 times.
6. Add remaining ingredients in order given.
7. Blend for 20 seconds.
8. Transfer to a resealable container and let stand for 30 minutes before using, to allow flavors to develop.
9. Unused portions may be refrigerated for up to a week - stir before using.
10. Tip:.
11. As a marinade, use about 1 tablespoon of marinade per portion.
12. Meats such as boneless, skinless chicken parts, pork chops, or steaks can be placed in a resealable freezer-weight bag, coated with marinade and frozen.
13. When thawed, they will be fully marinated and ready to cook.

fresh ginger, shallot, garlic, mirin, soy sauce, rice vinegar, dark molasses, wasabi paste, brown sugar, sesame oil, powdered ginger, fresh ground black pepper

Taken from www.food.com/recipe/wasabi-ginger-sauce-215512 (may not work)