Ahi katsu with wasabi-ginger butter sauc

Yield: 6 Servings

Measure Ingredient
½ pounds Fresh ahi fillet; 8-inch in length
1 bunch Spinach
4 \N Sheets sushi nori
\N \N Salt and pepper to taste
1 cup Flour; plus extra flour for dredging
2 \N Eggs
1 cup Water
2 cups Panko
\N \N Salad oil for deep frying

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, .

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