Ahi Katsu - Foodland

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

Shop Ingredients

Makes 4 servings

All Purpose Flour, 3/4 Cup

Gold Medal All-Purpose Flour, 5 Pound

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$7.99$1.60/lb

Cornstarch, 1/4 Cup

Argo Corn Starch, 16 Ounce

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$4.19$0.26/oz

Egg, 1 Egg

Horizon Organic Eggs, Brown, Large, 12 Each

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$9.99$0.83 each

Fresh Ahi, 2 Ahi

Fresh Island Grade #2 Ahi Block, 1 Pound

Add Fresh Island Grade #2 Ahi Block to Favorites.Add Fresh Island Grade #2 Ahi Block to Favorites.

$26.99 avg/ea$26.99/lb

Nori, 4 Sheets

Kiku Yaki Sushi Nori Kiwami, 10 Each

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$6.19$0.62 each

Panko Breadcrumbs, 1 Cup

Shirakiku Panko Flakes, 4.02 Ounce

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$2.39$0.59/oz

Mayonnaise, 1/2 Cup

Best Food Real Mayonnaise, 11.5 Ounce

Add Best Food Real Mayonnaise to Favorites.Add Best Food Real Mayonnaise to Favorites.

$7.49$0.65/oz

Coleman's Dry Mustard, 2 Tablespoons

Colman's English Mustard, Original , 2 Ounce

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$5.49$2.75/oz

Shoyu, 3 Tablespoons

Not Available

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.