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Recipe Name: Ahi Katsu With Wasabi-ginger Butter Sauc Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fish Comments:
Preparation Time:
Number of Servings: 6

1/2 Pound(s) Fresh ahi fillet, 8-inch in
1 Spinach
4 Sheets sushi nori
Salt and pepper to taste
1 Cup(s) Flour, plus extra flour for
2 Eggs
1 Cup(s) Water
2 Cup(s) 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 1-inch 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 Wasabi-Ginger 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. EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 270
Calories From Fat: 192
Total Fat: 22.6g
Cholesterol: 67.6mg
Sodium: 150.2mg
Potassium: 194.9mg
Carbohydrates: 10.3g
Fiber: 3.5g
Sugar: <1g
Protein: 9.9g

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