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Ahi Katsu w/Shoyu Mustard Mayo Sauce

Try this ono recipe for a nori-wrapped ahi katsu with an Aloha Shoyu, mustard mayo sauce that is out of this world!

Posted By: Deirdre K Todd
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Prep Time: 15 | Cook Time: 15 | Ready In: 30
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Ahi Katsu

  • 2 blocks sashimi grade ahi, 6-8”x 1-1 ½”
  • 4 each sheets of nori
  • 1 cup panko (Japanese breadcrumbs)
  • vegetable oil, enough to fill a frying pan a minimum of 1-inch deep

Tempura Batter

  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 medium egg, beaten
  • 3?4 cup water
  • salt and pepper, to taste

Aloha shoyu Mustard Mayo Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons dry mustard mixed with dash water
  • 3 tablespoons Aloha shoyu

Cooking Process:

Tempura Batter 

In a large bowl, combine all ingredients well. Set aside. 

Aloha Shoyu Mustard Mayo Sauce

In a small bowl, combine all ingredients well. Set aside. In a wok or a deep fryer, preheat oil. Place panko in shallow dish. 

Ahi Katsu

On work surface; wrap each piece of ahi with two sheets of nori. Dip wrapped ahi into batter and coat with panko.  Deep fry until golden brown; about 30-40 seconds. Drain on paper towels. For service; slice as desired. Arrange onto serving platter; drizzle with Soy Mustard Mayo. Serves 4-6.