Crisp Wasabi with Edamame, Baby Shiitake, Mushrooms and Chili-Garlic Glaze


5 Sheets Phyllo
1/4 Cup Clarified Butter
4 Tablespoons Wasabi Powder
1/4 Cup Pineapple Juice
4 (6-ounce) pieces Sashimi Tuna (cut into rectangles)
1/4 Cup Peanut Oil or Canola Oil
Baby Shiitake Mushrooms
Chili-Garlic Glaze
2 Tablespoons Peanut Oil
3/4 Cup Baby Shiitake Mushrooms
3/4 Cup Edamame
1/4 Cup Chili Soy
1 Tablespoons Honey
1 Teaspoon Sambal Oelek
2 Tablespoons Cold Butter
Ground White Pepper
1 Cup Soy Sauce
1/2 Cup Rice Wine Vinegar
1 Tablespoon Sambal
2 Cloves Garlic
1/2 Cup Sugar
3 Tablespoons Honey
2 Tablespoons Diced Fresh Ginger
1 Tablespoon Chopped Cilantro
1 Lemon (zest and juice)
1 Lime (zest and juice)
1 Orange (zest and juice)
1/4 Cup Rice Wine Vinegar
1/2 Cup Sugar
1 Tablespoon Fine Sea Salt
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1/2 Tablespoon Sambal Oelek
1/2 Tablespoon Chopped Cilantro
1/2 Tablespoon Chopped Mint
1/2 Tablespoon Chopped Basil


  1. Lay first phyllo sheet out lengthwise on a flat work surface and brush lightly with the butter.
  2. Lay second sheet on top of first sheet of phyllo and brush with butter.
  3. Repeat this process with the remaining 3 sheets.
  4. In a mixing bowl, combine wasabi powder and pineapple juice and incorporate to make a smooth paste.
  5. Add the wasabi paste to the bottom half of the phyllo sheets.
  6. Make sure that the paste is an even thickness.
  7. Place the blocks of tuna on top of the wasabi paste.
  8. Cut the phyllo the same width as the tuna pieces.
  9. Roll the tuna, wasabi and phyllo up.
  10. Make sure the wasabi only covers the tuna on the first revolution (you don't want it to look like a jellyroll).
  11. Place a large saute pan over medium-high heat.
  12. Add oil.
  13. Add the wrapped tuna pieces to the saute pan and sear for 1 minute to each side.
  14. All sides should be golden brown and should appear to be cooked the same when looking at the ends of the pieces.
  15. Transfer to a cutting board and slice each piece into thirds.
  16. For Clarified Butter:
  17. Add the butter to a saucepan and place over medium heat.
  18. When the butter begins to simmer, remove from heat.
  19. Skim all the foam from the top of the butter.
  20. Remove and save the clear liquid on top.
  21. This is the clarified butter.
  22. Discard the milky liquid at the bottom.
  23. For the Edamame & Baby Shiitake Mushrooms:
  24. Heat the oil in a saucepan over high heat.
  25. Saute the shiitake mushrooms for about 2 to 3 minutes.
  26. Reduce the heat to medium and add the edamame, chili soy, honey and sambal.
  27. Saute for another minute; the chili soy should be syrupy.
  28. Remove from heat and finish by slowly stirring in the butter.
  29. Season to taste with salt and pepper.
  30. For the Chili Soy:
  31. Place all ingredients in a heavy bottom saucepan and reduce over medium heat by half.
  32. When reduced, strain and cool.
  33. The soy can be made a day or two ahead of time; be sure to keep it cold.
  34. For the Chili Garlic Glaze:
  35. In a saucepan, combine rice wine vinegar, sugar and salt.
  36. Place over medium-high heat and reduce by one-forth.
  37. Mixture should have a syrupy-like consistency.
  38. Remove from heat and add garlic, ginger and sambal.
  39. Incorporate evenly and allow mixture to cool completely.
  40. Add cilantro, mint and basil to cooled mixture.
  41. Adding herbs to mixture when hot will cause herbs to brown.
  42. Place in container and keep refrigerated.