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HomeRecipesMain DishesMochiko Ahi Belly Bites by Scotty Roberts of Makawao Public House

Mochiko Ahi Belly Bites by Scotty Roberts of Makawao Public House

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Mochiko Ahi Belly Bites by Scotty Roberts of Makawao Public House

Makawao Public House (MPH), pays tribute to the rich heritage of this historic Paniolo (Hawaiian Cowboy) town and the ingredients, flavors and stories that have created Hawaii’s unique food culture.
At MPH, every dish has a story to tell. The menu strives to be creative, relevant and conscious to place. By supporting local farmers, makers and suppliers they are able to bring the freshest most intentional offerings throughout all the seasons. They offer both traditional favorites and a few unorthodox dishes that pay homage to the past while embracing the future.
Chef Scotty Roberts is Makawao born and raised and brings a level of excitement to be able to cook in his home town. He has spent 14 years cooking in restaurants on Oʻahu and in Lahaina town, and shares his favorite mochiko ahi belly recipe with us.
Posted By: As Seen On OC16
Prep Time 0 minutes
Cook Time 0 minutes
0 minutes
Course Main Course
Cuisine Hawaiian
Servings 12 Serves
Calories 498 kcal


  • 1/2 cup Oil for frying 
  • 1 cup Mochiko flour 
  • 1/2 cup Corn starch 
  • 1/2 cup Soy sauce 
  • 1/2 cup Sugar 
  • 1/8 cup Mirin 
  • 1/8 cup Garlic minced
  • 1 Tbs Ginger grated 
  • 1 Tbs Sesame seeds toasted 
  • 1/2 stalk Green onion sliced 
  • 2 Eggs 
  • 1.5 lbs Ahi belly diced 
  • 1/4 head Cabbage shredded 


  • Dice the ahi belly. 
  • Whisk the dry ingredients together in a medium bowl first – the mochiko flour, cornstarch, sugar, miri, garlic, ginger – then add the eggs & soy sauce, mixing until smooth. This mixture will look more like a batter than a “marinade” It should be thick, smooth, & kinda stretchy. 
  • Add the ahi belly to the marinade/batter and soak over night in the fridge for at least 12 hours. 
  • Take chicken out of fridge before cooking to bring to room temp. 
  • Add oil to pan, then add marinated ahi belly to the pan turning every few minutes being sure not to over crowd the pan for thorough cooking. 
  • Take chicken out of oil and drain excess on a paper towel. 
  • Sprinkle with sesame seeds and green onion and serve over a bed of chopped cabbage. 


Calories: 498kcalCarbohydrates: 25gProtein: 9gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.04gCholesterol: 68mgSodium: 592mgPotassium: 192mgFiber: 1gSugar: 10gVitamin A: 69IUVitamin B1: 0.3mgVitamin B5: 0.4mgVitamin C: 8mgCalcium: 28mgIron: 1mg
Keyword ahi belly recipe, mochiko ahi belly, Chef Scotty Roberts recipe, restaurants, ingredients, dishes, traditional favorites recipe, ahi dish, cooking, mochiko recipe,
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5 from 1 vote (1 rating without comment)

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