fried ahi Katsu about to be cut- on set for a magazine shoot for Whisk Homemade Island Sauces I found half a minute to be just perfect to crisp the tempura but still leave the ahi raw. If you fry it any longer the centre will be cooked through. Heat up oil in a shallow pan and fry each log for only 30 seconds. Make sure to use Japanese white panko and not golden breadcrumbs, which are definitely not as crunchy. We’ll make a quick and easy tempura batter to dip the nori wrapped ahi in, and then coat the whole block in panko crumbs. So make your side sauces first so everything is ready to serve right away!įirst, we’ll wrap the tuna in a piece of nori- I simply cut it to the right side and then whet the edge so it sticks to each other.
Fried Ahi KatsuĪfter slicing the fish into two logs/long blocks, it will be prepped, fried, sliced, and served immediately. If you’re going at it alone, look for the reddest-pink meat(depending on the fish- bluefin, yellowfin, bigeye, or albacore) with an almost translucent sheen. If possible, ask your fishmonger(the dude you buy fish from) for the freshest fillet- simple. For this, you want to make sure to get the freshest tuna available. I recommend making this dish with raw ahi in the center. It can pretty hard to choose between Chicken Katsu, Kalbi Ribs, and Huli Huli Chicken, but we all know the real treat on the islands is fresh fish.
Lunch food in Hawaii(specifically, Kauai, where I grew up), is beyond. While it is pretty enough to be served as a fancy dinner appetizer, the locals eat it for lunch with a lightly dressed side salad. What is Ahi KatsuĪhi Katsu is a famous lunch food served in the Hawaiian islands. This Ahi Katsu is sliced for the perfect stackable bites, and each piece is crunchy, with a beautiful raw centre, drizzled with wasabi aioli for a kick, and sweet unagi sauce. Serve this dish on a bed of micro greens(for that perfect restaurant look with no work at all!), and be ready to bask in the compliments. This stunning kauai-lunch inspired dish somehow manages to be as delicious to eat as it is to look at. This recipe first appeared in Whisk by Ami Magazine. Possibly the best thing to do with a fresh cut of tuna- make Ahi Katsu! Beautiful red tuna wrapped in nori seaweed and coated in crispy panko crumbs, fried up short and fast, and served with the best homemade sauces in the world.
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