Ingredients

• 4 block pieces #1 ahi tuna, 6 ounces each
• Salt and black pepper
• 2 cups edamame, chopped up
• 2 shallots, rough chopped
• 2 eggs
• 1 cup rice flour
• Soda water, to bind
• Canola oil, for frying plus 1/4 cup, for salad dressing
• 1 teaspoon wasabi powder
• 1 tablespoon naturally brewed soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 packages daikon sprouts
• 1 large carrot, peeled and shredded
• 1 tablespoon green scallions, sliced
• 1 tablespoon toasted sesame seeds, for garnish

Instructions

1. Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix.
2. Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare.
3. To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor.
4. Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds.
5. Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo