Faux Scallop Karaage

When utilizing ingredients, Chef Brian strives to employee the Japanese concept of Mottainai, or respecting resources and not being wasteful.  

With this sentiment in mind, he incorporates as much of a plant or animal as possible.  

The ahi swim bladder muscle is a part of the fish that is often discarded, but Chef Brian has fried it karaage-style, and serves it with a kochujang aioli.