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Ahi Katsu with Wasabi-Ginger Butter Sauce

Ingredients: 1/2 Pound(s) Fresh ahi fillet 1 Bunch(s) Spinach 4 Sheets sushi nori 1 Cup(s) Flour 2 Eggs 1 Cup(s) Water 2 Cup(s) Panko Directions: Cut ahi into four 8 x 1 x 1-inch strips. Discard spinach stems, wash and dry leaves. Line nori sheets with half of the spinach. Place a strip of ahi crosswise on leaves, top with remaining spinach. Roll and seal with water. Combine the 1 cup flour, eggs, and water to make a batter. Dredge rolls in flour, batter, and then in panko. Heat oil to 375 degree F, fry rolls until evenly browned. Slice each roll into 6 pieces. Place 2 tablespoons Wasabi-Ginger Butter Sauce on 6 individual plates, arrange 4 pieces ahi on each. Makes 6 servings.
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Chill overnight. In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and t Hollandaise sauce Use a small, thick ceramic bowl set in a heavy-bottomed pan, or a heavyweight double boiler. Off the heat, put the egg yolks and cream in the bowl or upper section of the double boiler and stir with a wire whisk until well-blended. The mixture should neve Fruit salad with ginger syrup Make syrup: Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discar Wasabi rice salad Mix wasabi powder with warm water and let stand 10 minutes. Combine wasabi mixture, vinegar, sesame oil, sugar, pepper, and zest, and and whisk until smooth. Set dressing aside. Thinly slice green onions on the diagonal. Core, seed and dice red pe Butter tart pie In bowl, beat eggs lightly. 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