Ahi Katsu Recipes

AHI KATSU

Steps:

• First prep both sauces and set aside.
• In a large bowl, whisk together flour, cornstarch, and egg. Add 2 Tbsp water and whisk to combine. Add more water 1 Tbsp at a time until the batter is workable and there are no clumps left. Season with salt and pepper.
• In a wok or deep pot, heat oil to 375 f, or until the oil is shimmering.
• Wrap each piece of ahi lengthwise in a piece of nori seaweed. Measure the ahi against the seaweed first. The edges should match up- if the seaweed is too long, cut it to size with kitchen shears or a sharp knife.
• Once you have wrapped the ahi, dip your fingers in water and run the water on the edge of the nori, then continue rolling it to stick the edges together.
• Dip each ahi block wrapped in nori first in the tempura batter, making sure to coat the whole thing, including the ends, and then in the panko crumbs. Add to the hot oil immediately. Fry the fish till it is golden brown, only 30 seconds each, for a raw centre. Personally, I think this is the prettiest and most delicious way to eat Katsu, but if you want the fish to be fully cooked in the centre, fry it for a minute to a minute and a half.
• Transfer the katsu to a cutting board and slice each block into about 10 pieces, each ¼ inch thick.
• Sprinkle microgreens on a wooden platter(or a leaf like in the photo!), and arrange the katsu slices leaning on each other in a row, centres exposed.
• Drizzle with unagi sauce, and then wasabi aioli. TIP: Place sauce in the corner of a small ziplock bag. Snip off the end when you are ready to use and you will get the perfet thin drizzle! Enjoy hot.
• Add all ingredients to a hand blender and blend until smooth.
• Add soy suace, mirin, and sugar to a saucepan and bring to a boil. Lower the heat and simmer for 5-7 minutes, stirrng occasionally, until the sugar has dissolved and the sauce has thickened just slightly. Keep a careful watch that it doesn't over cook- it will thicken more as it cools. Let cool and transfer to a storing container in the fridge, or place in a squeeze bottle.

AHI KATSU

Steps:

• Stir together the mayonnaise and teriyaki sauce in a bowl. Set aside.
• Mix flour, salt and pepper in a mixing bowl. Beat eggs in a second mixing bowl. Put panko in a third mixing bowl.
• Heat several inches oil in a Dutch oven to 350 degrees F.
• Dip each ahi fillet into flour mixture, then egg wash, then panko. Deep-fry ahi fillets until golden brown or medium rare, about 3 minutes. Cut fillets into small pieces. Drizzle with teriyaki mayo and sprinkle with furikake.

AHI KATSU WITH WASABI GINGER BUTTER SAUCE

Steps:

• For the Wasabi Ginger Butter Sauce:.
• Put shallot, ginger, wasabi and rice vinegar in sauce pan on medium high heat and allow vinegar to reduce to about 1 tablespoon. Add cream and reduce by one half. Add shoyu and turn heat to low. Whisk in butter cubes one at a time until incorporated. Remove from heat.
• For the Tuna:.
• Cut ahi into pieces as long as a nori wrapper and 1 inch thick. Spread nori sheets out. Line with spinach. Place one piece of ahi on each sheet. Season with salt and pepper. Top again with spinach. Roll and seal with water.
• Beat eggs with water and flour. Consistency should be the same as pancake batter. Put flour in one plate and panko in another. Roll wrapped ahi into flour, then into batter mixture and then into the panko breading making sure all parts are covered. Deep fry in hot oil. Turn constantly to allow even browning. Remove and slice.
• Place about 1 ounce of Wasabi-ginger Sauce on plate. Slice ahi rolls into pieces and arrange on sauce.