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+ servings
3 from 1 vote

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!
Prep Time15 mins
Active Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: Japanese
Keyword: ahi,katsu,cutlet,nori,hawaii recipe, ahi katsu recipe, appetizer recipes, mustard soy sauce recipe, Hawaiian breakfast recipe, easy cooking recipe, mayo sauce recipe, soup recipes, mayonnaise recipe
Yield: 4 Servings
Calories: 270kj
Author: Deirdre K Todd


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


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.


Calories: 270kj | Carbohydrates: 40g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 824mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg