Recipes from executive chef and co-owner Tim Kartiganer of Mars, Austin.
5 tablespoons wasabi powder (available at Asian markets)
3 – 4 tablespoons water
1/2 cup vegetable oil
1 egg yolk
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon sake (available at liquor stores or Asian markets)
Stir together wasabi powder and just enough water to make a very thick paste. Set aside for 20 minutes. In medium bowl, whisk oil into egg yolk gradually, a drop at a time, to make a thick mayonnaise. Then add wasabi mixture and whisk in remaining ingredients. Makes a scant cup.
Serve with Grilled Salmon (recipe).