Katsu with Wasabi-Ginger Butter Sauc|
Ahi Katsu with Wasabi-Ginger Butter Sauc
1/2 lb Fresh ahi fillet; 8-inch in
1 bn Spinach
4 Sheets sushi nori
Salt and pepper to taste
1 c Flour; plus extra flour for
1 c Water
2 c Panko
Salad oil for deep frying
From: Judith Pirie
Date: Wed, 26 Jun 1996 15:58:48 -1000
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 degree 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.
Guest Demonstrators: Chefs Russell Siu and James Gillespie of 3660 On The
Rise and Kakaako Kitchen.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,