Ahi Katsu With Wasabi Ginger Butter Sauce Recipes

SEARED TUNA WITH WASABI-BUTTER SAUCE

Seared Tuna with Wasabi-Butter Sauce image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

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.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g

AHI KATSU WITH WASABI GINGER BUTTER SAUCE

Ahi Katsu With Wasabi Ginger Butter Sauce image

Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette!

Provided by Busters friend

Categories Sauces

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces ahi
4 nori
1 bunch spinach, stemmed and diced
2 cups panko breadcrumbs (Janese breadcrumbs)
2 eggs
1 ounce water
1 cup flour
1 quart vegetable oil
salt, to taste
black pepper, to taste
1 shallot, chopped
1 inch ginger, chopped
1 tablespoon wasabi
1/4 cup rice vinegar
1 ounce heavy cream
1 ounce shoyu
4 ounces unsalted butter, cut into 1 ounce cubes

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.

Nutrition Facts : Calories 2629.1, Fat 252.6, SaturatedFat 46.8, Cholesterol 198.6, Sodium 929.7, Carbohydrate 67.6, Fiber 5.2, Sugar 4.1, Protein 30.3

AHI KATSU

Ahi Katsu image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
2 tablespoons teriyaki sauce
1/2 cup all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
4 eggs
1 cup panko breadcrumbs
Oil, for frying
2 pounds ahi fillets, cut into 1/4-inch slices
2 tablespoons furikake

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.

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