Ahi Katsu

Chef Keoni shows us a kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!

Recipe - Foodland Farms Ala Moana

Ahi Katsu

Prep Time15 Minutes

Servings4

Cook Time3 Minutes

Ingredients

All Purpose Flour, 3/4 Cup

Cornstarch, 1/4 Cup

Egg, 1 Egg

Fresh Ahi, 2 Ahi

Nori, 4 Sheets

Panko Breadcrumbs, 1 Cup

Mayonnaise, 1/2 Cup

Coleman's Dry Mustard, 2 Tablespoons

Shoyu, 3 Tablespoons

Directions

Ingredients

Tempura Batter

3⁄4 cups

all-purpose flour

1⁄4 cup

cornstarch

egg, beaten

3⁄4 cups

water

salt and peper to taste

Ahi Preparation

fresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long

sheets of nori

1 cup

panko breadcrumbs

vegetable oil, enough to fill a frying pan a minimum of 1-inch deep

Soy Mustard Mayo

1⁄2 cup

mayonnaise

2 tablespoons

colemans dry mustard rehydrated to a paste

3 tablespoons

shoyu

Instructions

Tempura Batter

In a large bowl, combine flour, cornstarch, egg, water and add salt and pepper to taste.

Soy Mustard Mayo

In a small bowl, combine mayo, mustard and shoyu and adjust to taste.

Ahi Katsu preparation

In a wok or a deep fryer, preheat the oil to 375°F.
Wrap each piece of ‘ahi with two sheets of fresh nori, and then dip them into the tempura batter and coat with panko breadcrumbs.
Fry the fish to a golden brown (about 30 to 45 seconds) and cut into 8 to 10 ¼-inch-thick pieces. Fry less for more rare slices.

15 minutes

Prep Time

3 minutes

Cook Time

Servings

Directions

Ingredients

Tempura Batter

3⁄4 cups

all-purpose flour

1⁄4 cup

cornstarch

egg, beaten

3⁄4 cups

water

salt and peper to taste

Ahi Preparation

fresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long

sheets of nori

1 cup

panko breadcrumbs

vegetable oil, enough to fill a frying pan a minimum of 1-inch deep

Soy Mustard Mayo

1⁄2 cup

mayonnaise

2 tablespoons

colemans dry mustard rehydrated to a paste

3 tablespoons

shoyu

Instructions

Tempura Batter

In a large bowl, combine flour, cornstarch, egg, water and add salt and pepper to taste.

Soy Mustard Mayo

In a small bowl, combine mayo, mustard and shoyu and adjust to taste.

Ahi Katsu preparation

In a wok or a deep fryer, preheat the oil to 375°F.
Wrap each piece of ‘ahi with two sheets of fresh nori, and then dip them into the tempura batter and coat with panko breadcrumbs.
Fry the fish to a golden brown (about 30 to 45 seconds) and cut into 8 to 10 ¼-inch-thick pieces. Fry less for more rare slices.