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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:
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°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.

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


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