Ahi Katsu

May 10, 2012 / By Foodland

Ahi Katsu

Chef Keoni shows us a kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!
Course Side Dish
Cuisine Fish & Seafood
Servings 4 Servings


  • Tempura Batter
  • 0.75 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 egg, beaten
  • 0.75 cup 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
  • 0.5 cup mayonnaise
  • 2 tablespoons colemans dry mustard rehydrated to a paste
  • 3 tablespoons shoyu


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.
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