Ahi Katsu
Chef Keoni shows us a kicked up home made, restaurant quality version of a favorite local dish, Ahi Katsu!
Ingredients
- header Tempura Batter
- 0.75 cup all-purpose flour
- 0.25 cup cornstarch
- 1 egg, beaten
- 0.75 cup water
- salt and peper to taste
- header 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
- header Soy Mustard Mayo
- 0.5 cup mayonnaise
- 2 tablespoon colemans dry mustard rehydrated to a paste
- 3 tablespoon shoyu
YOUR OWN NOTES