Ahi Katsu
Chef Keoni shows us a kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!
Recipe - Foodland Kihei
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 flour1⁄4 cup
cornstarch1
egg, beaten3⁄4 cups
waterAhi Preparation
2
fresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long4
sheets of nori1 cup
panko breadcrumbsSoy Mustard Mayo
1⁄2 cup
mayonnaise2 tablespoons
colemans dry mustard rehydrated to a paste3 tablespoons
shoyuInstructions
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
4
Servings
Shop Ingredients
Makes 4 servings
Gold Medal All-Purpose Flour, 5 Pound
$8.29$1.66/lb
Argo Corn Starch, 16 Ounce
Member Price
$3.69 was $4.69$0.23/oz
Not Available
Not Available
Kiku Yaki Sushi Nori Kiwami, 10 Each
Member Price
$5.29 was $6.19$0.53 each
Shirakiku Panko Flakes, 4.02 Ounce
Member Price
$1.50 was $2.39$0.37/oz
Best Food Real Mayonnaise, 11.5 Ounce
$7.99$0.69/oz
Not Available
Kikkoman Soy Sauce, 10 Ounce
$5.19$0.52/oz
Directions
Ingredients
Tempura Batter
3⁄4 cups
all-purpose flour1⁄4 cup
cornstarch1
egg, beaten3⁄4 cups
waterAhi Preparation
2
fresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long4
sheets of nori1 cup
panko breadcrumbsSoy Mustard Mayo
1⁄2 cup
mayonnaise2 tablespoons
colemans dry mustard rehydrated to a paste3 tablespoons
shoyuInstructions
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.