Teriyaki Ahi Food

AHI KATSU

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.

SEARED SESAME-CRUSTED AHI TUNA

Steps:

• Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
• Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
• Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
• Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

SEARED HAWAIIAN AHI WITH WILD RICE AND BASMATI RICE IN A SHIITAKE TERIYAKI BEURRE BLANC

Steps:

• Season the Ahi with salt and pepper. Heat 2 tablespoons of olive oil in a saute pan over medium-high heat. Sear the Ahi quickly until medium rare, or to your liking, about one minute on each side.
• Set the Ahi aside and cook mushrooms in the same pan. Deglaze with sherry and reduce to medium heat. Add the scallions, teriyaki glaze, and buerre blanc to the pan and heat until combined and slightly thickened, about 3 minutes.
• In another saute pan, heat the remaining olive oil and add the diced vegetables. Cook for 1 minute. Add the wild and basmati rice and season with salt and pepper to taste. When the vegetables are cooked and the rice is warm, pour the Japanese vinaigrette over the rice mixture.
• Place 5 ounces of the rice mixture in the center of each plate. Pour two to three ounces of the Teriyaki buerre blanc mixture on 1/2 of the plate. Slice a 5-ounce portion of the Ahi into strips and fan over the rice and sauce. Garnish with scallions.
• Combine the soy sauce, brown and white sugars, garlic, ginger, Japanese vinegar, and sake, and in a heavy-bottomed saucepot. Bring to a boil (the sauce will flame as the alcohol burns off). Dissolve the arrowroot in the water. Reduce the sauce to a hard simmer and add the arrowroot mixture. Simmer hard for 5 minutes more.
• Beurre Blanc: Combine the wine, shallots, and vinegar in a small saucepan. Bring to a boil over medium-high heat. Continue boiling until 1 tablespoon of liquid remains. Lower the heat and whisk in the butter, piece by piece. When the butter is completely incorporated, remove from heat and salt to taste.
• Japanese Vinaigrette: Combine first 5 ingredients in a stainless steel mixing bowl until blended. Using a wire whisk, pour in sugar and emulsify.

TERIYAKI GINGER GRILLED AHI

Steps:

• Combine marinade ingredients and mix well.
• Pour over fish steaks that have been placed in a shallow dish.
• Cover and refrigerate for 2 or 3 hours.
• Remove from marinade and cook over hot coals (about 5-7 minutes per side).

SIMPLE TERIYAKI SAUCE

Steps:

• Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
• Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.

TERIYAKI TUNA STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.