Ahi Katsu With Wasabi Ginger Butter Sauc Recipe

• 1/2 lb Fresh ahi fillet, 8-inch in length
• 1 bn Spinach
• 4 sht sushi nori
• Salt and pepper to taste
• 1 c. Flour, plus extra flour for dredging
• 2 x Large eggs
• 1 c. Water
• 2 c. Panko
• Salad oil for deep frying

1. Cut ahi into four 8 x 1 x 1-inch strips.
2. Throw away spinach stems; wash and dry leaves.
3. Line nori sheets with half of the spinach.
4. Place a strip of ahi crosswise on leaves, top with remaining spinach.
5. Roll and seal with water.
6. Combine the 1 c. flour, Large eggs, and water to make a batter.
7. Dredge rolls in flour, batter, and then in panko.
8. Heat oil to 375 degree F; fry rolls till proportionately browned.
9. Slice each roll into 6 pcs.
10. Place 2 Tbsp.
11. Wasabi-Ginger Butter Sauce on 6 individual plates; arrange 4 pcs ahi on each.
12. Makes 6 servings.
13. Guest Demonstrators: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.

ahi fillet, spinach, nori, salt, flour, eggs, water, salad oil

Taken from cookeatshare.com/recipes/ahi-katsu-with-wasabi-ginger-butter-sauc-62729 (may not work)