Ahi Belly with Cucumber Kimchee Salad – Chef Scott Hiraishi, Sam Choy’s Kai Lanai
Local Hawaii boy Chef Scott Hiraishi has the talent and drive to be one of the greats. He is an able sorcerer’s apprentice to the legendary chef Sam Choy and puts his own spin on the freshest farmer-grown or fresh-caught on the Big Island of Hawaii.
By Michelle M. Winner
Ahi Belly with Cucumber Kimchee Salad
Author: Chef Scott Hiraishi, Chef De Cuisine, Sam Choy’s Kai Lanai
Recipe Type: Appetizer
- 2# ahi belly skin off
- ¼ c shoyu
- ¼ c sugar
- ¼ c water
- 3 whole eggs
- 1½ c flour
- 2 c fry oil
- box Panko
- 5 pc whole cucumbers
- 1 pc red onion
- ½ c kimchee base
- ¼ c mayo
- ¼ c wasabi paste mixed w/water
- Marinate ahi belly in shoyu, sugar and water for 30 min.
- Put panko in a wide mouth bowl.
- Heat up oil in large frying pan (med to med-hi).
- To ahi, add eggs and flour to form a gummy paste.
- Take a piece of ahi, dip into panko and fry in oil until golden brown.
- Drain on paper.
- Slice the cucumber in half long-way.
- Cut into half moons across about ¼ inch thick.
- Julliene the red union.
- Mix all in bowl, add the kimchee base and set aside.
- Mix shoyu, ¼ c sugar and ¼ c shoyu in a saucepan. Cook to reduce by half.
- Cool and sauce will thicken.
- Mix ¼ c mayo with the wasabi paste that was mixed with water.
- Set aside.
- Place some kimchee on a plate.
- Place ahi belly on top.
- Drizzle sweet shoyu sauce and then wasabi aioli over top. Serve.