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Ahi Katsu with Wasabi-Ginger Butter Sauc

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  • 1/2 lb Fresh ahi fillet; 8-inch in length
  • 1 bn Spinach
  • 4 Sheets sushi nori
  • Salt and pepper to taste
  • 1 c Flour; plus extra flour for dredging
  • 2 Eggs
  • 1 c Water
  • 2 c Panko
  • Salad oil for deep frying


From: Judith Pirie <judith@ALOHA.NET>
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,