Ahi katsu is a popular dish that combines the flavors of fresh ahi tuna with a crispy, golden-brown coating. Originating in Hawaii, this dish is a fusion of Japanese and Western cuisine. Ahi, also known as yellowfin tuna, is a highly prized fish for its rich flavor and firm texture. When coated in a mixture of breadcrumbs, flour, and eggs, and then fried until perfectly crispy, the ahi creates a delightful contrast between the crunchy exterior and the tender, flaky interior. Served with a variety of dipping sauces, such as tonkatsu sauce, tartar sauce, or a simple lemon wedge, ahi katsu is a versatile dish that can be enjoyed as an appetizer, main course, or even as a sandwich filling.
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AHI KATSU
Ahi katsu made with crispy, breaded, fried pieces of fish topped with a delicious sauce is a great recipe to serve for your next meal.
Provided by Relle
Categories Dinner
Time 22m
Number Of Ingredients 9
Steps:
- Heat a few tablespoons of the cooking oil of your choice over medium high heat. Ensure you have enough oil to cover the bottom of the pan.
- While the oil is heating up you can prep the fish.
- You'll need 3 plates for your breading station. To one plate add garlic salt, pepper, and flour. Mix until combined. To another plate add eggs and whisk until combined. To the last plate add the panko.
- Now to bread the ahi. Dip the ahi in the flour mixture and ensure all sides of the ahi are coated. Then dip in eggs, again ensuring the whole fish is coated. And lastly dip in the panko mix covering the whole fish.
- Place the fish in the oil at 350F and fry for 3-5 minutes on each side or until golden brown.
- While the fish is frying you can make the dipping sauce. Add mayonnaise, unagi sauce, and garlic to a small bowl and whisk until well combined.
- Serve ahi with rice and macaroni salad and drizzle the sauce over the top. Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 152 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 40 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 385 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
AHI KATSU
Delicious short-fried ahi katsu wrapped in nori and drizzled with homemade wasabi aioli and sweet sauce
Provided by admin
Categories appetizers
Number Of Ingredients 19
Steps:
- First prep both sauces and set aside.
- In a large bowl, whisk together flour, cornstarch, and egg. Add 2 Tbsp water and whisk to combine. Add more water 1 Tbsp at a time until the batter is workable and there are no clumps left. Season with salt and pepper.
- In a wok or deep pot, heat oil to 375 f, or until the oil is shimmering.
- Wrap each piece of ahi lengthwise in a piece of nori seaweed. Measure the ahi against the seaweed first. The edges should match up- if the seaweed is too long, cut it to size with kitchen shears or a sharp knife.
- Once you have wrapped the ahi, dip your fingers in water and run the water on the edge of the nori, then continue rolling it to stick the edges together.
- Dip each ahi block wrapped in nori first in the tempura batter, making sure to coat the whole thing, including the ends, and then in the panko crumbs. Add to the hot oil immediately. Fry the fish till it is golden brown, only 30 seconds each, for a raw centre. Personally, I think this is the prettiest and most delicious way to eat Katsu, but if you want the fish to be fully cooked in the centre, fry it for a minute to a minute and a half.
- Transfer the katsu to a cutting board and slice each block into about 10 pieces, each ¼ inch thick.
- Sprinkle microgreens on a wooden platter(or a leaf like in the photo!), and arrange the katsu slices leaning on each other in a row, centres exposed.
- Drizzle with unagi sauce, and then wasabi aioli. TIP: Place sauce in the corner of a small ziplock bag. Snip off the end when you are ready to use and you will get the perfet thin drizzle! Enjoy hot.
- Add all ingredients to a hand blender and blend until smooth.
- Add soy suace, mirin, and sugar to a saucepan and bring to a boil. Lower the heat and simmer for 5-7 minutes, stirrng occasionally, until the sugar has dissolved and the sauce has thickened just slightly. Keep a careful watch that it doesn't over cook- it will thicken more as it cools. Let cool and transfer to a storing container in the fridge, or place in a squeeze bottle.
CHICKEN KATSU
With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Traditionally made with pork, it's great with chicken, too. The panko-coated fried cutlets are typically accompanied by finely sliced cabbage and tangy, sweet and salty katsu sauce. However, they are also served over rice (katsu don), with curry (katsu curry), and in a sandwich (katsu sando). For the crunchiest katsu, don't be tempted to substitute regular breadcrumbs for the classic panko. And make sure to maintain the oil temperature as the cutlets cook.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
- For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
- Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
- Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
- Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.
AHI KATSU
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 10
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.
AHI KATSU WITH WASABI GINGER BUTTER SAUCE
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
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
Tips:
- Choose the right tuna steak. Look for a steak that is at least 1 inch thick and has a deep red color. Avoid steaks that are brown or have any gray streaks.
- Marinate the tuna before cooking. Marinating the tuna will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, soy sauce, and ginger, or you can try a more complex marinade with ingredients like citrus juice, herbs, and spices.
- Sear the tuna over high heat. Searing the tuna will help to create a nice crust on the outside while keeping the inside rare. Be sure to sear the tuna for only a few minutes per side, or it will become overcooked.
- Serve the tuna immediately. Ahi katsu is best served immediately after it is cooked. You can serve it with a variety of sides, such as rice, vegetables, or mashed potatoes.
Conclusion:
Ahi katsu is a delicious and easy-to-make dish that is perfect for a quick and easy meal. With just a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends. So next time you're looking for a new and exciting way to cook tuna, be sure to give ahi katsu a try.
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