The Very Best of Emeril

Remove the ahi from the oil and drain on a paper−lined plate. Season with

salt and pepper. Repeat with the remaining rolls. Bring the reduction sauce

to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter.

To assemble, spoon the sauce in the center of the plate. Pile the relish in

the center of the sauce. Slice the tempura ahi and lay them directly on top

of the relish. Garnish with parsley. This recipe yields 4 servings.

Wok Fried Tempura Ahi With Shoyu Mustard−Butter Sauce

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The Very Best Of Emeril