Hawaii Regional Cuisine-Ahi Katsu
Memories of Hawaii
Ahhhh. As I look back on my last visit to Hawaii, I can't help but smile and breathe a sigh of joy. Memories of clear, blue skies and the feel of the gentle trade winds that caress my skin with the spirit of aloha.
Chilling out on the pristine white sands of Kailua Beach heals every part of my soul. But come lunchtime, I am ravished with hunger for some good local grinds.
The Taste of the Islands
Hawaii is known for their unique island cuisine and one of my favorites is a Japanese-inspired dish that's loved by young and old alike. Ahi (tuna) Katsu is basically sashimi (raw fish) that's deep-fried similar to tempura. The variety of textures and interesting flavors make this a knock-out dish fit for special occasions.
Of course if you're like me, you'd want to have it no matter the occasion. The dish is so simple to make and unbelievably quick too! Just make sure you're using the best sashimi-grade tuna for the best results.
Tips for Best Results
- Use the freshest tuna available
- Flash-fry the tuna blocks for no more than 30-45 seconds.
- Serve immediately while the flesh is cold and the batter is hot.
- You can use Coleman's Mustard in place of Chinese Mustard
- Prep time: 10 min
- Cook time: 5 min
- Ready in: 15 min
- Yields: 4
- 1 1/2 pounds fresh tuna cut into 2 blocks
- 2 sheets of nori ( dried seaweed )
- 1 cup panko breadcrumbs
- 1 cup oil for deep-frying
- 3/4 cup flour
- 1 egg, beaten
- 3/4 cup water
- 1 teaspoon salt
- 1 teaspoon peper
- 1/2 cup mayonnaise
- 2 tablespoons Chinese mustard
- 3 tablespoons soy sauce
- Combine the flour, egg, water, salt and pepper in a large bowl.
- Mix the mayonnaise, mustard and soy sauce in a small bowl to make the sauce.
- Prehead the oil to 375F.
- Wrap each piece of tuna blocks with the nori sheets.
- Dip the blocks into the batter and coat with breadcrumbs.
- Fry the blocks for 45 seconds and outside is golden brown.
- Cut into 1/4-inch slices and serve with sauce.
Featuring some of my favorite chefs from Hawaii, this unique cookbook lets you sample some of the most mouth-watering dishes available at top Hawaii restaurants at home! Each of the 12 chapters include recipes from their famous restaurants including Mark Ellman's premier dessert-Carmel Miranda, which is simply a culinary masterpiece.
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