Katehiraniansimplerice Food

AHI KATSU

Ahi Katsu image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
2 tablespoons teriyaki sauce
1/2 cup all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
4 eggs
1 cup panko breadcrumbs
Oil, for frying
2 pounds ahi fillets, cut into 1/4-inch slices
2 tablespoons furikake

Steps:

Stir together the mayonnaise and teriyaki sauce in a bowl. Set aside.
Mix flour, salt and pepper in a mixing bowl. Beat eggs in a second mixing bowl. Put panko in a third mixing bowl.
Heat several inches oil in a Dutch oven to 350 degrees F.
Dip each ahi fillet into flour mixture, then egg wash, then panko. Deep-fry ahi fillets until golden brown or medium rare, about 3 minutes. Cut fillets into small pieces. Drizzle with teriyaki mayo and sprinkle with furikake.

KATEH (PERSIAN STOVE-TOP RICE)

Kateh (Persian Stove-Top Rice) image

This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.

Provided by Najmieh Batmanglij

Categories Rice Side Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Gluten-Free and Fresh

Yield 4-6 servings

Number Of Ingredients 4

Ingredients

3 cups (600g) white basmati rice
5 ½ cups (1.3l) water
1 tablespoon fine sea salt
¼ cup (60ml) olive oil

Steps:

Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander. If using American long-grain rice, do not wash, and reduce the water to 4½ cups instead of 5½ cups.
In a medium-sized non-stick pot, combine the rice, water, and salt. Gently stir with a wooden spoon to dissolve the salt.
Bring to a boil over high heat (this takes about 5 minutes), then reduce heat to medium and simmer, uncovered, for 15 to 20 minutes, or until all the water has been absorbed and the surface of the rice is covered with steam holes.
Drizzle the oil over the rice. Cover the pot tightly and steam for 15 minutes over low heat. Keep warm until ready to serve.
Just before serving, uncover the rice and fluff gently with a fork.

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