FLOnline21_17024_FL-MI9RecipePhotos-AhiKatsu.jpg
FLOnline21_17024_FL-MI9RecipePhotos-AhiKatsu.jpg
Ahi Katsu
Chef Keoni shows us a kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!
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Recipe - Foodland Farms Ala Moana
FLOnline21_17024_FL-MI9RecipePhotos-AhiKatsu.jpg
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
1
egg, beaten
3⁄4 cups
water
 
salt and peper to taste
Ahi Preparation
2
fresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long
4
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

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

Soy Mustard Mayo

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

Ahi Katsu preparation

  1. In a wok or a deep fryer, preheat the oil to 375°F.
  2. Wrap each piece of ‘ahi with two sheets of fresh nori, and then dip them into the tempura batter and coat with panko breadcrumbs.
  3. 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
4
Servings

Shop Ingredients

Makes 4 servings
All Purpose Flour, 3/4 Cup
an image
Gold Medal All-Purpose Flour, 80 Pound
Price with Maika`i card
$4.49 was $4.79$0.06/lb
Cornstarch, 1/4 Cup
an image
Argo Corn Starch, 16 Ounce
Price with Maika`i card
$2.79 was $3.29$0.17/oz
Egg, 1 Egg
an image
Horizon Organic Eggs, Brown, Large, 12 Each
Price with Maika`i card
$5.99 was $7.79$0.50 each
Fresh Ahi, 2 Ahi
Not Available
Nori, 4 Sheets
an image
Kiku Yaki Sushi Nori Kiwami, 10 Each
Price with Maika`i card
$4.29 was $4.99$0.43 each
Panko Breadcrumbs, 1 Cup
an image
Shirakiku Panko Flakes, 4.02 Ounce
Price with Maika`i card
$1.59 was $2.19$0.40/oz
Mayonnaise, 1/2 Cup
an image
Best Food Real Mayonnaise, 11.5 Ounce
Price with Maika`i card
$4.79 was $5.59$0.42/oz
Coleman's Dry Mustard, 2 Tablespoons
an image
Colman's English Mustard, Original , 2 Ounce
Price with Maika`i card
$4.49 was $5.49$2.25/oz
Shoyu, 3 Tablespoons
Not Available

Directions

Ingredients

Tempura Batter
3⁄4 cups
all-purpose flour
1⁄4 cup
cornstarch
1
egg, beaten
3⁄4 cups
water
 
salt and peper to taste
Ahi Preparation
2
fresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long
4
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

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

Soy Mustard Mayo

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

Ahi Katsu preparation

  1. In a wok or a deep fryer, preheat the oil to 375°F.
  2. Wrap each piece of ‘ahi with two sheets of fresh nori, and then dip them into the tempura batter and coat with panko breadcrumbs.
  3. 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.