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Receta Ahi Katsu With Wasabi Ginger Butter Sauc
by Global Cookbook

Ahi Katsu With Wasabi Ginger Butter Sauc
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Ingredientes

  • 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

Direcciones

  1. Cut ahi into four 8 x 1 x 1-inch strips. Throw away 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.
  2. Combine the 1 c. flour, Large eggs, and water to make a batter. Dredge rolls in flour, batter, and then in panko. Heat oil to 375 degree F; fry rolls till proportionately browned. Slice each roll into 6 pcs. Place 2 Tbsp. Wasabi-Ginger Butter Sauce on 6 individual plates; arrange 4 pcs ahi on each.
  3. Makes 6 servings.
  4. Guest Demonstrators: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.