Ahi Katsu With Wasabi Ginger Butter Sauce
recipe at a glance
ready in: 30-60 minutes
8 ounces ahi
4 nori sheets
1 bunch spinach, stemmed and diced
2 cups panko bread crumbs
1 ounce water
1 cup flour
1 quart vegetable oil
salt and black pepper
1 shallot, chopped
1 piece (1 inch size) ginger, chopped
1 tablespoon wasabi
1/4 cup rice vinegar
1 ounce heavy cream
1 ounce shoyu
4 ounces unsalted butter, cut into 1 ounce 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 pieces and arrange on wasabi ginger sauce.
595 calories, 33 grams fat, 49 grams carbohydrates, 26 grams protein per servingrecipe id:
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