Chef Keoni Chang shares this kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!
|each||salt and peper to taste|
|2||block||fresh ahi (about 1 1/2-2lbs).), cut into an block approx. 1 ½ inch by 1 inch, 6 to 8 inches long|
|4||each||sheets of nori|
|each||vegetable oil, enough to fill a frying pan a minimum of 1-inch deep|
Soy Mustard Mayo
|2||Tablespoon||colemans dry mustard rehydrated to a paste|
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