Ahi Katsu With Wasabi Ginger Butter Sauce Recipes

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

AHI KATSU WITH WASABI GINGER BUTTER SAUCE

Steps:

• For the Wasabi Ginger Butter Sauce:.
• Put shallot, ginger, wasabi and rice vinegar in sauce pan on medium high heat and allow vinegar to reduce to about 1 tablespoon. Add cream and reduce by one half. Add shoyu and turn heat to low. Whisk in butter cubes one at a time until incorporated. Remove from heat.
• For the Tuna:.
• Cut ahi into pieces as long as a nori wrapper and 1 inch thick. Spread nori sheets out. Line with spinach. Place one piece of ahi on each sheet. Season with salt and pepper. Top again with spinach. Roll and seal with water.
• Beat eggs with water and flour. Consistency should be the same as pancake batter. Put flour in one plate and panko in another. Roll wrapped ahi into flour, then into batter mixture and then into the panko breading making sure all parts are covered. Deep fry in hot oil. Turn constantly to allow even browning. Remove and slice.
• Place about 1 ounce of Wasabi-ginger Sauce on plate. Slice ahi rolls into pieces and arrange on sauce.

AHI KATSU

Steps:

• Stir together the mayonnaise and teriyaki sauce in a bowl. Set aside.
• Mix flour, salt and pepper in a mixing bowl. Beat eggs in a second mixing bowl. Put panko in a third mixing bowl.
• Heat several inches oil in a Dutch oven to 350 degrees F.
• Dip each ahi fillet into flour mixture, then egg wash, then panko. Deep-fry ahi fillets until golden brown or medium rare, about 3 minutes. Cut fillets into small pieces. Drizzle with teriyaki mayo and sprinkle with furikake.