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Ahi Katsu with Bean Salad and Spicy-Coriander Aioli

6 oz Tuna Steak Pounded into 3/4 inch thick       
2 Eggs                                                  
1 cup Panko Bread Crumbs        
1 1/2 cup Flour                                 
1 Salt and Pepper to taste                              
3 cups of frying oil                                    
1/4 cup Mayonnaise                                      
1/4 cup Sour Cream                                      
1 TBSP Chopped Cilantro
1/2 tsp Chopped Boonie Peppers
1 tsp Sugar
salt and pepper to taste

Bean Salad
5 Kinds of Beans 1/2 cup each
1 oz Red Onion Minced  
2 oz Diced Tomatoes
1 TBSP Olive Oil
1 Pinch of Cumin
1 TBSP Lime Juice
1/2 tsp Minced Garlic
salt and pepper to taste

In a small mixing bowl, add beans and all the salad ingredients. Season with salt and pepper to taste. Allow to chill or serve at room temperature. In another bowl, add mayonnaise, sour cream, sugar, fresh chopped boonie pepper, cilantro, and season with salt and pepper to taste. Keep chilled for best results. Pre-heat fryer oil in a medium fry pan to about 350 degrees. Pound out tuna steak, season with salt and pepper and dredge in flour, then dip in egg mixture, then firmly press tuna into the Panko on each side, covering the entire steak with bread crumbs. Flash fry the tuna steak until golden brown. The tuna Katsu is best served at a medium rare. Place bean salad on the center of a plate. Slice Katsu into four and place it on top of the bean salad. Add aioli and serve. 


Kalua Pork Dumplings (Gyoza) with Pineapple-Tomato Salsa

6oz Kalua Pork or cooked shredded pork           
1 oz Chopped Spinach (fresh or frozen)       
1oz Minced onions sautéed                       
Salt and Pepper to Taste                            
2 Egg Whites                                            
3 TBSP Salad Oil                                
12 Gyoza Wonton Wrappers                        

1 cup Fresh Diced Tomatoes
1/2 cup Fresh Diced Pineapple
1/4 cup Diced Onions
1/4 cup Sliced Green Onions
Hawaiian salt to Taste
1 cup Water

In a small mixing bowl, combine pork, spinach, sautéed onions, and season with salt and pepper to taste. Place Gyoza wrappers Individually on a flat surface placing a half ounce portion of the pork mixture in the center of the wrappers. Carefully brush egg whites around the edges of each wrapper. Fold over wrapper as if you were making turnovers. Be sure to seal completely. Dredge each piece in cornstarch. Pre-heat medium wok and add one tablespoon of the salad oil. Place dumplings in and add some water. Cover tightly and allow to cook over medium heat. When water completely evaporates, allow Gyoza to slightly brown and they are done. In another mixing bowl, combine the tomatoes, pineapple, onions, oil, and season with Hawaiian salt to taste. This will be the topping to the Gyoza.