Ahi Katsu with Wasabi-Ginger Butter Sauce
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Demonstrated by: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.
Holiday Appetizers, November 1, 1995.
Ingredients:
Ahi Katsu with Wasabi-Ginger Butter Sauce
Try this delicious recipe from the Electric Kitchen!
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
Directions:
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.
Review
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This has been our go to recipe for Ahi Katsu for years. We always have it at Christmas. It takes time to make but so worth it. I always double the the sauce recipe as it is amazing!! You cannot have just a little.
by Kim G
on 12/22/2024