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Seared Ahi Tuna with Wasabi Butter & Pickled Plum-Soy Glaze

Image for Seared Ahi Tuna with Wasabi Butter & Pickled Plum-Soy Glaze


Yield: 24 servings

kikkoman products used:


Wasabi Butter:
1/2 pound butter
3 ounces white miso
1/3 cup wasabi powder
2 tablespoons Kikkoman Soy Sauce
1 tablespoon lemon juice
pinch of cayenne pepper
2 tablespoon chopped chives
1 tablespoon chopped tarragon

Pickled Plum-Soy Glaze:
1 cup Kikkoman Soy Sauce
1 cup mirin
1 cup plum wine
1/2 cup sake
1 tablespoon brown sugar
large pinch bonito flakes
1 tablespoon cornstarch
1 tablespoon water
3 each umeboshi (Japanese pickled plums), pitted and finely chopped

canola oil as needed
Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil as needed
24 (3 to 4 ounces each) ahi tuna blocks
24 broiled fresh shiitake mushroom caps
6 cups cilantro sprigs
1 1/2 cups julienned green onions


To make Wasabi Butter:In food processor, process butter, miso and wasabi powder until smooth. Add soy sauce, lemon juice and cayenne pepper; process until smooth. Fold in chives and tarragon. Form into log, wrap in plastic wrap and refrigerate until needed. (Yield: 3/4 pound)

To make Pickled Plum-Soy Glaze: In saucepan, combine soy sauce, mirin, plum wine, sake, brown sugar and bonito flakes. Bring to a simmer. Mix together cornstarch and water. Slowly add to simmering soy mixture, whisking constantly until glaze thickens. Strain; whisk in plums. (Yield: about 3 cups)

For each serving, to order: In sauté pan, brown 1 Sesame Rice Cake (recipe below) in canola oil until light golden and crisp on both sides. Sear 1 tuna block in sesame oil until brown on all sides and medium rare. Cut crosswise into 1/2-inch slices. Place rice cake in center of plate; fan tuna slices on one side of cake. Spread 1 tablespoon Wasabi Butter on tuna; broil about 30 seconds or until butter melts. Drizzle 2 tablespoons Pickled Plum-Soy Glaze on and around tuna; garnish with 1 shiitake cap, 1/4 cup cilantro and 1 tablespoon green onions.

Sesame Rice Cakes: In rice cooker, cook 3 cups short-grain rice. Stir in 1/4 cup mirin, 1/4 cup rice vinegar, 4 ounces minced green onions and 3 tablespoons toasted sesame seed. Spread rice mixture on half-sheet pan in thin, even layer. Place a sheet of parchment paper or plastic wrap on top; press down lightly on surface of rice with another half-sheet pan to even rice layer and compact slightly. Refrigerate until cold. Remove paper or plastic; cut into 24 (3 x 3-inch) squares. (Yield: 24 rice cakes)

Recipe by Chefs Debbie Gold and Michael Smith, 40 Sardines (Overland Park, KS)


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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