Ahi Katsu

Name: Ahi Katsu
Prep time: 10 min
Cook time: 5 min
Ingredients: 1 pound ahi tuna fillet; salt and pepper; 3 tablespoons Kewpie mayonnaise; 1 cup panko; 1 tablespoon tonkatsu sauce; 1 tablespoon soy sauce; 1 tablespoon Japanese hot mustard

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This is my easy version of Ahi Kastu! Crisp, delicate, and fresh. All you need is three ingredients and 15 minutes. Best enjoyed with plenty of rice ^_^

I love fried food (in moderation), but deep frying at home is not something I often do.

So when I do, it has to be "worth it." I'll deep fry for my mom's shrimp chips, for mochiko chicken and banana lumpia. I'll do it for great spring rolls! And I'll definitely do it for ahi katsu.

This is an easy ahi katsu. Instead of breading with flour and eggs, I just brush all sides of the ahi with Kewpie mayonnaise (in the spirit of furikake salmon!) and then roll in panko.

The mayonnaise does double duty. This keeps the ahi from drying out and it helps the panko stick. It is much easier and less messy than dipping in flour and beaten eggs.

And most importantly, it's onolicious! Pick your dipping sauce: bottled tonkatsu sauce, or a quick mixture of Japanese hot mustard and soy sauce. Sprinkle furikake over the ahi kastu and serve it with plenty of good rice.

Ingredients

Here's what you'll need:

Ahi tuna fillet
Kewpie mayonnaise
Panko

Dipping Sauce Option #1

Tonkatsu sauce

Dipping Sauce Option #2

Instructions

Let's get cooking!

First prepare the ahi tuna fillet. Clean and pat it dry. Then generously salt and pepper the ahi on all sides. Set aside on a plate.

In a medium saucepan add a few inches of neutral cooking oil (I use avocado oil or vegetable oil). Heat the oil to 350F degrees. If you don't have a thermometer, I just turn the stove to medium-high heat.

Now we bread the ahi. Pour the panko onto a plate and set it aside. Then squeeze some of the Kewpie mayonnaise over the surface of the ahi.

Spread the Kewpie mayonnaise over one side, and then...

...place the ahi fillet mayonnaise-side down on the panko plate.

Brush all the other sides of the ahi fillet with Kewpie mayonnaise and then flip the ahi over so that the entire fillet is covered with panko.

Now you can deep fry the ahi!

Fry for about 2 minutes on each side, until it turns a beautiful golden brown. Remove to a cutting board. Then slice into ½-inch thick pieces and serve with a side of rice. I like to sprinkle furikake over the ahi katsu for extra color and flavor.

For dipping sauce, we often use tonkatsu sauce. You can also make a tasty mustard-shoyu sauce by mixing together Japanese hot mustard and soy sauce. Eat hot and enjoy ^_^

FAQ / Tips

What else can you make with ahi tuna?

Oh so many delicious things:
- Tuna Confit
- Tuna Tataki
- Tuna Crudo
- Ahi Tuna Tacos
- Ahi Tuna Sashimi with Sesame Oil and Soy Sauce

What if you have an irregular shaped ahi fillet?

Ideally, you'd have a beautifully cut rectangular fillet, all nicely trimmed and ready. That will be easiest to deep fry evenly. But most of the times we get a triangular shaped cut. What to do? I cut 1-2 "logs" of ahi to prepare this katsu recipe. And then I make Tuna Confit with the side pieces / trimmings. Nothing goes to waste and everything is delicious.

Use a small wire rack if you have one.

After you're done deep frying (but before you cut the ahi katsu), I like to let the katsu rest on a small wire rack for a minute or two. This is so that you can let the katsu cool down a bit while keeping the breading crispy.

(Growing up in the 80s, we used to just put paper towels on a plate to soak excess oil, but using a wire rack is a must better solution.)

Ahi Katsu Recipe

Ahi Katsu

This is my easy version of Ahi Kastu! Crisp, delicate, and fresh! All you need is three ingredients and 15 minutes. Best enjoyed with plenty of rice ^_^

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 5