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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 - Chef Scott Hiraishi, Sam Choy's Kai Lanai

Ahi Belly with Cucumber Kimchee Salad
 
Prep Time
Cook Time
Total Time
 
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. This recipe shows off the simplest ingredients, done perfectly. Chef prepared this recently at the Celebrity Chef Tour at Mauna Lani Bay Hotel reception and it was a huge hit
Author:
Recipe Type: Appetizer
Serves: 12
Ingredients
Ahi belly:
  • 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
Kimchee:
  • 5 pc whole cucumbers
  • 1 pc red onion
  • ½ c kimchee base
Sweet Shoyu Sauce
  • ¼ c shoyu
  • ¼ c sugar
Wasabi Aioli
  • ¼ c mayo
  • ¼ c wasabi paste mixed w/water
Instructions
Ahi belly:
  1. Marinate ahi belly in shoyu, sugar and water for 30 min.
  2. Put panko in a wide mouth bowl.
  3. Heat up oil in large frying pan (med to med-hi).
  4. To ahi, add eggs and flour to form a gummy paste.
  5. Take a piece of ahi, dip into panko and fry in oil until golden brown.
  6. Drain on paper.
Kimchee cucumber:
  1. Slice the cucumber in half long-way.
  2. Cut into half moons across about ¼ inch thick.
  3. Julliene the red union.
  4. Mix all in bowl, add the kimchee base and set aside.
Sweet Shoyu Sauce for Ahi belly:
  1. Mix shoyu, ¼ c sugar and ¼ c shoyu in a saucepan. Cook to reduce by half.
  2. Cool and sauce will thicken.
Wasabi Aioli:
  1. Mix ¼ c mayo with the wasabi paste that was mixed with water.
  2. Set aside.
To Plate:
  1. Place some kimchee on a plate.
  2. Place ahi belly on top.
  3. Drizzle sweet shoyu sauce and then wasabi aioli over top. Serve.
Michelle M. Winner

Michelle M. Winner

Michelle was born with bags packed and a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from Pinot Noir heaven, she shares food news and chef's recipes. Her photography has appeared in Saveur Magazine and her column Culinary Traveler has appeared in Forbes online, WSJ online, Business Insider and Condé Nast Digital Media. As President of The International Food Wine & Travel Writers Assoc. and a confirmed globetrotter; she still keeps her bags packed and fork in hand (well . . . except through airport security.)

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Originally Published: March 13, 2013

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