Try this ono recipe for a nori-wrapped ahi katsu with an Aloha Shoyu, mustard mayo sauce that is out of this world!
Ahi Katsu w/Shoyu Mustard Mayo Sauce
Try this ono recipe for a nori-wrapped ahi katsu with an Aloha Shoyu, mustard mayo sauce that is out of this world!
Servings:
4
Servings
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Ingredients
Ahi Katsu
- 2 blocks sashimi grade ahi 6-8”x 1-1 ½”
- 4 each sheets of nori
- 1 cup panko (Japanese breadcrumbs)
- vegetable oil enough to fill a frying pan a minimum of 1-inch deep
Tempura Batter
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 medium egg, beaten
- 3/4 cup water
- salt and pepper to taste
Aloha Shoyu Mustard Mayo Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dry mustard mixed with dash water
- 3 tablespoons Aloha shoyu
Instructions
Tempura Batter
- In a large bowl, combine all ingredients well. Set aside.
Aloha Shoyu Mustard Mayo Sauce
- In a small bowl, combine all ingredients well. Set aside. In a wok or a deep fryer, preheat oil. Place panko in shallow dish.
Ahi Katsu
- On work surface; wrap each piece of ahi with two sheets of nori.
- Dip wrapped ahi into batter and coat with panko.
- Deep fry until golden brown; about 30-40 seconds.
- Drain on paper towels. For service; slice as desired.
- Arrange onto serving platter; drizzle with Soy Mustard Mayo.
How To Serve
- Serves 4-6.
Nutrition
Calories: 270kcalCarbohydrates: 40gProtein: 7gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 824mgPotassium: 121mgFiber: 2gSugar: 2gVitamin A: 225IUVitamin C: 1mgCalcium: 48mgIron: 2mg