Ahi katsu with wasabi-ginger butter sauc
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh ahi fillet; 8-inch in length |
| 1 | bunch | Spinach |
| 4 | Sheets sushi nori | |
| Salt and pepper to taste | ||
| 1 | cup | Flour; plus extra flour for dredging |
| 2 | Eggs | |
| 1 | cup | Water |
| 2 | cups | Panko |
| Salad oil for deep frying | ||
Directions
From: Judith Pirie <judith@...> Date: Wed, 26 Jun 1996 15:58:48 -1000 Cut ahi into four 8 x 1 x 1-inch strips. Discard spinach stems; wash and dry leaves. Line nori sheets with half of the spinach. Place a strip of ahi crosswise on leaves, top with remaining spinach. Roll and seal with water.
Combine the 1 cup flour, eggs, and water to make a batter. Dredge rolls in flour, batter, and then in panko. Heat oil to 375 degree F; fry rolls until evenly browned. Slice each roll into 6 pieces. Place 2 tablespoons Wasabi-Ginger Butter Sauce on 6 individual plates; arrange 4 pieces ahi on each. Makes 6 servings.
Guest Demonstrators: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .