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Recipe: Ahi Katsu With Wasabi Ginger Butter Sauce
Similar Categories: Ahi, Katsu, Wasabi, Ginger, Butter, Sauce
8 ounces Ahi
4 nori sheets
1 bunch spinach -- stemmed and diced
2 cups panko
2 eggs
1 ounce water
1 cup flour
1 quart vegetable oil
salt and black pepper
Wasabi-Ginger Sauce
1 shallot -- chopped
1 inch ginger -- chopped
1 tablespoon wasabi
1/4 cup rice vinegar
1 ounce heavy cream
1 ounce shoyu
4 ounces unsalted butter -- cut into 1 oz. cubes
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.
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. Place about 1 oz. of
sauce on plate. Slice ahi rolls into 6 pieces and arrange on wasabi ginger
sauce.
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