Ahi Katsu With Wasabi Ginger Butter Sauc Recipe

1. 1

   Cut ahi into four 8 x 1 x 1-inch strips.

2. 2

   Throw away spinach stems; wash and dry leaves.

3. 3

   Line nori sheets with half of the spinach.

4. 4

   Place a strip of ahi crosswise on leaves, top with remaining spinach.

5. 5

   Roll and seal with water.

6. 6

   Combine the 1 c. flour, Large eggs, and water to make a batter.

7. 7

   Dredge rolls in flour, batter, and then in panko.

8. 8

   Heat oil to 375 degree F; fry rolls till proportionately browned.

9. 9

   Slice each roll into 6 pcs.

10. 10

    Place 2 Tbsp.

11. 11

    Wasabi-Ginger Butter Sauce on 6 individual plates; arrange 4 pcs ahi on each.

12. 12

    Guest Demonstrators: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.

* Per serving · 4 servings · Values may vary.

No additional tips available.