Recipe - Ahi Katsu With Wasabi-Ginger Butter Sauc

One half pound Fresh ahi fillet; 8inch in
length
1 bn Spinach
4 Sheets sushi nori
Salt and pepper to taste
1 cup Flour; plus extra flour for
dredging
2 Eggs
1 cup Water
2 cup Panko
Salad oil for deep frying

From: Judith Pirie judith@ALOHA.NET

Date: Wed, 26 Jun 1996 15:58:48 1000
Cut ahi into four 8 x 1 x 1inch strips. Discard spinach stems; wash and
dry leaves. Line nori sheets with half of the spinach. Place a strip of ahi
crosswise on leaves, top with remaining spinach. Roll and seal with water.
Combine the 1 cup flour, eggs, and water to make a batter. Dredge rolls in
flour, batter, and then in panko. Heat oil to 375 degree F; fry rolls until
evenly browned. Slice each roll into 6 pieces. Place 2 tablespoons
WasabiGinger Butter Sauce on 6 individual plates; arrange 4 pieces ahi on
each. Makes 6 servings.

Guest Demonstrators: Chefs Russell Siu and James Gillespie of 3660 On The
Rise and Kakaako Kitchen.

EATL Digest 25 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.