Chef Keoni shows us a kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!
- 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
- 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.
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