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Ahi Katsu with Wasabi-Ginger Butter Sauce

Demonstrated by: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.
Holiday Appetizers, November 1, 1995.



Ahi Katsu with Wasabi-Ginger Butter Sauce

Ahi Katsu:

  • 1/2 lb fresh ahi fillet, 8-inch in length
  • 1 bunch spinach
  • 4 sheets sushi nori
  • Salt and pepper to taste
  • 1 cup flour, plus extra flour for dredging
  • 2 eggs
  • 1 cup water
  • 2 cups panko
  • Salad oil for deep frying

Wasabi-Ginger Butter Sauce:

  • 1 shallot, chopped
  • 1-inch ginger root, chopped
  • 1 tablespoon wasabi
  • 1/4 cup rice vinegar
  • 1/4 cup white wine
  • 2 tablespoons heavy cream
  • 2 tablespoons soy sauce
  • 1/2 cup unsalted butter, cubed


Ahi Katsu:

  1. Cut ahi into four 8 x 1 x 1-inch strips.
  2. Discard spinach stems; wash and dry leaves.
  3. Line nori sheets with half of the spinach.
  4. Place a strip of ahi crosswise on leaves, top with remaining spinach.
  5. Roll and seal with water.
  6. Combine the 1 cup flour, eggs, and water to make a batter.
  7. Dredge rolls in flour, batter, and then in panko.
  8. Heat oil to 375°F; fry rolls until evenly browned.
  9. Slice each roll into 6 pieces.
  10. Place 2 tablespoons Wasabi-Ginger Butter Sauce on 6 individual plates; arrange 4 pieces ahi on each.

Makes 6 servings.

Wasabi-Ginger Butter Sauce:

  1. In a small saucepan, combine shallot, ginger, wasabi, vinegar, and wine.
  2. Cook on medium heat until liquids reduces to 1 tablespoon.
  3. Add cream and soy sauce, continue to cook until cream mixture reduces to 1-1/2 tablespoons.
  4. Lower heat; whisk in butter cubes one at a time.
  5. Remove from heat and strain.

Makes about 1 cup.


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