Recipe Courtesy of Chef Adam Phelps • Photography Courtesy of Hukilau Lani, Kaua‘i
Makes 12-16 servings
WASABI CREAM INGREDIENTS
¼ cup heavy cream
¼ ounce wasabi paste
Pinch of salt
¼ cup Shoyu (soy sauce)
2 tablespoons Aji-Mirin (sweet cooking wine)
6 tablespoons sugar
1 teaspoon ground ginger
LIMU ONION MIXTURE INGREDIENTS
¼ cup sweet onion, diced
½ ounce limu kohu (fresh seaweed)
¼ cup green onions, chopped
1 teaspoon Inamona (ground kukui nut)
1 pound ahi (tuna sashimi)
15 each wonton wrappers
½ cup tomato, diced small
1 tablespoon furikake
¾ teaspoon Hawaiian sea salt
1 tablespoon sesame oil
½ cup avocado, diced
1 tablespoon tobiko (flying fish roe)
WASABI CREAM METHOD
- In a mixing bowl whisk together the wasabi paste, salt and heavy cream.
- Refrigerate until ready to use.
- Place the shoyu, aji mirin, sugar and ginger in a sauce pan and reduce over medium heat until the sauce reaches a consistency of maple syrup.
- Allow to cool completely. Do not refrigerate.
LIMU ONION MIXTURE METHOD
- Dice a small sweet onion into a quarter inch dice and put into a mixing bowl.
- Thinly slice a quarter cup of green onions and add to the mixing bowl with the sweet onion.
- Chop the limu kohu and add to the mixing bowl with the onions.
- Add the inamona.
- Place ahi steak flat on a cutting board and remove all of the blood line.
- Neatly slice the ahi steak into 1/2-inch-wide strips. Slice each strip into half inch cubes. Refrigerate until you are ready to assemble the dish.
- Cut 15 mondo pi or wonton pi wrappers into quarters. Fry in350-degree oil until golden brown.Place on paper towels to absorb the oil.
- Place the diced ahi in a mixing bowl.
- Pour the sesame oil on the ahi. Sprinkle the Hawaiian salt and furikakeon the ahi. Gently mix until the ahi is well coated
- Add the fried chips and the avocado to the bowl of ahi and gently mix.
- Pour the ahi nachos onto a serving platter. Top with tomato and tobiko.
- Drizzle the wasabi cream and mirinyaki sauces over the nachos.