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Ahi Belly with Cucumber Kimchee Salad

  • Author: Chef Scott Hiraishi, Chef De Cuisine, Sam Choy's Kai Lanai
  • Total Time: 1 hour
  • Yield: 12 1x


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



Ahi belly:

  • 2# ahi belly skin off
  • 1/4 c shoyu
  • 1/4 c sugar
  • 1/4 c water
  • 3 whole eggs
  • 1 1/2 c flour
  • 2 c fry oil
  • box Panko


  • 5 pc whole cucumbers
  • 1 pc red onion
  • 1/2 c kimchee base

Sweet Shoyu Sauce

  • 1/4 c shoyu
  • 1/4 c sugar

Wasabi Aioli

  • 1/4 c mayo
  • 1/4 c wasabi paste mixed w/water


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 1/4 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, 1/4 c sugar and 1/4 c shoyu in a saucepan. Cook to reduce by half.
  2. Cool and sauce will thicken.

Wasabi Aioli:

  1. Mix 1/4 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.
  • Prep Time: 30 mins
  • Cook Time: 30 mins
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