Ahi Katsu

Method9 steps

1. 1

   Step 1: Pat the 1 lb ahi tuna fillet dry. Season all sides generously with salt and pepper, then set it on a plate.

   Uses 1 lb ahi tuna fillet · Salt and pepper, to season the tuna

2. 2

   Step 2: Put a few inches of neutral cooking oil in a medium saucepan, leaving ample room above the oil. Heat the oil to 350°F and check it with a thermometer.

   Uses Neutral cooking oil, such as avocado or vegetable oil, enough for a few inches in the saucepan

3. 3

   Step 3: Choose one dipping option: put the 1 tbsp tonkatsu sauce in a small serving bowl, or mix the 1 tbsp soy sauce with the 1 tbsp Japanese hot mustard in a separate bowl. The two options are alternatives.

   Uses 1 tbsp tonkatsu sauce, if choosing this dipping option · 1 tbsp soy sauce, if choosing the mustard dipping option · 1 tbsp Japanese hot mustard, if choosing the mustard dipping option

4. 4

   Step 4: Set out the complete 3 tbsp mayonnaise and spread the complete 1 cup panko on a plate. Brush one side of the seasoned tuna with some of the measured mayonnaise, then place that side onto the panko. Keep the remaining measured mayonnaise and panko for the other sides.

   Uses Seasoned tuna · 3 tbsp Kewpie mayonnaise, divided across all sides of the tuna · 1 cup panko, for coating all sides of the tuna

5. 5

   Step 5: Use the remaining mayonnaise from the same 3 tbsp supply to brush the other sides of the tuna. Turn it in the remaining panko from the same 1 cup supply until every side is coated.

   Uses Partially coated tuna · Actual mayonnaise remaining from the single 3 tbsp supply · Actual panko remaining from the single 1 cup supply

6. 6

   Step 6: Carefully lower the coated tuna into the 350°F oil. Fry the first side for about 2 minutes until golden, maintaining the oil temperature.

   Fry first side · 2 minUses Fully coated tuna · Use the same actual frying-oil supply

7. 7

   Step 7: Turn the tuna carefully and fry the other side for about 2 minutes until golden. Check the thickest part with a thermometer; it must reach at least 145°F (63°C). Continue cooking if needed rather than treating crust color or four minutes as proof the center is cooked.

   Fry second side · 2 minUses Tuna frying after the first side

8. 8

   Step 8: Lift the cooked tuna onto a small wire rack and let it drain and cool for 1–2 minutes before slicing. Discard unused breading or mayonnaise that contacted the raw fish.

   Drain ahi katsu · 2 minUses Cooked ahi katsu

9. 9

   Step 9: Cut the drained ahi katsu into ½-inch-thick slices. Serve hot with the cooked rice and your selected dipping sauce. Sprinkle with furikake if using.

   Uses Drained ahi katsu · Only the one dipping option selected earlier · Hot cooked white rice, as desired to serve · Furikake, optional to sprinkle over the finished tuna