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 2 votes

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Prep Time: 10

Cook Time: 5

Ingredients

Ahi Katsu

1 pound ahi tuna fillet
salt and pepper
3 tablespoons Kewpie mayonnaise
1 cup panko

Dipping Sauce Option #1

1 tablespoon tonkatsu sauce

Dipping Sauce Option #2

1 tablespoon soy sauce
1 tablespoon Japanese hot mustard

Instructions

First prepare the ahi tuna fillet. Clean and pat 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 like to 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 on 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 ^_^