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Ahi Katsu

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Chef Keoni Chang shares this kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesAsian Fish & Seafood Local Favorites

Ingredients

Tempura Batter

3⁄4Cupall-purpose flour
1⁄4Cupcornstarch
1eachegg, beaten
3⁄4Cupwater
 eachsalt and peper to taste

Ahi Preparation

2blockfresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long
4eachsheets of nori
1Cuppanko breadcrumbs
 eachvegetable oil, enough to fill a frying pan a minimum of 1-inch deep

Soy Mustard Mayo

1⁄2Cupmayonnaise
2Tablespooncolemans dry mustard rehydrated to a paste
3Tablespoonshoyu

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.

See Recipe Page

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