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Blackened Ahi with Dipping Sauce

Featured in the Honolulu Star-Bulletin on September 10, 2008.



Blackened Ahi with Dipping Sauce

  • 8 ounces ahi fillet, cut into 1-inch blocks
  • 1/4 cup wasabi
  • 1 package nori sheets
  • 1 jar (1.9 ounces) furikake (Japanese seasoned seaweed mix)
  • 2 ounces white sesame seeds
  • 1 package panko
  • 2 cups mochiko
  • 4 eggs, beaten
  • Vegetable oil for frying

Dipping sauce:

  • 1 cup peeled and diced daikon
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 3 tablespoons hot sesame oil
  • 1/2 cup mirin
  • 1 1/2 cups low sodium shoyu


Lightly coat the ahi on all sides with wasabi. Wrap ahi blocks with nori and sprinkle with a little water to help the nori stick to the ahi. In a bowl, mix furikake, sesame seeds, and panko; set aside. Roll ahi blocks in mochiko, dip into beaten eggs, and then roll in panko mixture, pressing panko mixture into ahi. Heat oil in a frying pan on medium heat. Fry each side of the ahi blocks until panko turns golden brown, about 20 seconds on each side. The ahi should be rare inside. Drain on paper towels. Cool slightly, then slice into 1/2-inch thick pieces. Serve with Dipping Sauce. Makes 4 servings.

Dipping sauce:
In a blender, puree daikon with lemon and lime juice until smooth. Add remaining ingredients; mix well.


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