Panko Crusted Ahi Sashimi
Source of Recipe
msnbc
List of Ingredients
2 sheets nori, cut in half, lengthwise
2 cups loosely packed baby spinach
2 cups loosely packed baby arugula
1/2 pound ahi (tuna) cut into 1-inch strips
Kosher salt & ground black pepper
Cottonseed, peanut or canola oil for deep-frying
1 cup all purpose flour
1 1/2 cups tempura batter
2 cups panko (Japanese breadcrumbs)
3/4 cup Soy-Wasabi Butter Sauce
1 teaspoon black sesame seeds, for garnish
1 teaspoon chopped fresh chives, for garnish
Recipe
On a clean, dry surface, lay a nori, shiny side down with the long side closest to you. Cover each nori with a quarter of the spinach and arugula, leaving 1/4-inch border at the top for sealing. Lie a quarter of the ahi strips across the center, season with salt & pepper, and roll tightly. Wet the inside edge with each nori and seal each roll.
In a heavy saucepan, pour in the oil to a depth of about 4 inches and heat to 375-degrees. Coat the rolls with flour, then dip in the tempura batter, then coat with the panko. Add the rolls to the oil and fry, turning with tongs to cook evenly - about 3 minutes. Immediately remove the rolls and slice each roll into six pieces - transfer to paper towel to drain. The Ahi in the center should be bright red and uncooked.
To serve, spoon 3 tablespoons sauce onto each of 4 plates and place 6 Ahi roll pieces on top of the sauce. Sprinkle sesame seeds and chives over all.
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