Soy Sauce and Wasabi Sesame Crystal

Using ultra-thin edible film and a dehydrator, you can create crispy, translucent crystal tuiles infused with a flavourful liquid — here, soy sauce topped with wasabi-coated sesame seeds for a spicy punch.

Ingredients

• Ultra-thin edible film (round or square)
• Soy sauce, in a spray bottle
• Sesame seeds coated in wasabi

Method

1. Always work with dry hands on a dry surface when handling the edible film.
2. Spray a Teflon dehydrator mat (or parchment paper) with soy sauce, covering an area about the size of the edible film.
3. Lay the edible film on the wet area.
4. Spray the edible film with soy sauce.
5. Carefully lay another edible film on top, aligning the edges, and repeat the spraying twice more so you have 3 layers of soy-sauce-soaked film.
6. Spray the top layer with soy sauce once more.
7. Sprinkle with wasabi sesame seeds.
8. Dehydrate at 52 °C (125 °F) for 12 hours until crispy.
9. Carefully remove the crystal from the mat and store in a sealed container, separating layers with parchment paper.

Tip: Once fully dry the crystals are very fragile; peel them from the mat after 3–4 hours while still flexible, then continue dehydrating until fully crisp for easier removal.