Ebi Katsu (Japanese Shrimp Cutlet)

This popular Japanese dish is often found on fast-food menus and is served on a hamburger bun with lettuce and mayonnaise. You can also serve this with rice and Japanese curry sauce.

Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • ¼ medium onion, peeled and finely minced
  • 3 large eggs, divided
  • ¾ cup all-purpose flour, divided
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 cups panko bread crumbs
  • Oil for frying
  • ½ cup Japanese mayonnaise
  • 1 Tbsp. Japanese Worcestershire sauce
  • 1 Tbsp. ketchup

Directions

  • Place ⅔ of the shrimp into the work bowl of a food processor or blender. Process shrimp until they form a smooth paste, about 10 seconds. Transfer paste to a medium bowl.
  • Roughly chop remaining shrimp and add it to the shrimp paste along with onion, 1 egg, ¼ cup flour, salt, and pepper. Mix until thoroughly combined. Divide mixture into 8 rough patties (the mixture will be sticky), and place on a wax paper lined tray. Refrigerate, uncovered, for 30 minutes.
  • While patties chill, prepare your batter station. In 3 small dishes place the remaining flour, 2 eggs lightly beaten, and panko. Once chilled, dredge each patty in flour, egg, and panko and place on a baking sheet covered with a thin layer of panko to prevent sticking.
  • In a deep pot add 2" of oil, making sure the oil is at least 3" away from the top of the pot. Heat oil over high heat until it reaches 350°F. Once oil is hot add 3 patties into the oil and fry until golden brown and cooked through, about 5–6 minutes per batch. The internal temperature of the patties should be at least 165°F.
  • While patties fry, mix mayonnaise, Worcestershire sauce, and ketchup. Serve patties hot with the dipping sauce.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. shrimp, peeled and deveined
  • ¼ medium onion, peeled and finely minced
  • 3 large eggs, divided
  • ¾ cup all-purpose flour, divided
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 cups panko bread crumbs
  • Oil for frying
  • ½ cup Japanese mayonnaise
  • 1 Tbsp. Japanese Worcestershire sauce
  • 1 Tbsp. ketchup

Directions

  • Place ⅔ of the shrimp into the work bowl of a food processor or blender. Process shrimp until they form a smooth paste, about 10 seconds. Transfer paste to a medium bowl.
  • Roughly chop remaining shrimp and add it to the shrimp paste along with onion, 1 egg, ¼ cup flour, salt, and pepper. Mix until thoroughly combined. Divide mixture into 8 rough patties (the mixture will be sticky), and place on a wax paper lined tray. Refrigerate, uncovered, for 30 minutes.
  • While patties chill, prepare your batter station. In 3 small dishes place the remaining flour, 2 eggs lightly beaten, and panko. Once chilled, dredge each patty in flour, egg, and panko and place on a baking sheet covered with a thin layer of panko to prevent sticking.
  • In a deep pot add 2" of oil, making sure the oil is at least 3" away from the top of the pot. Heat oil over high heat until it reaches 350°F. Once oil is hot add 3 patties into the oil and fry until golden brown and cooked through, about 5–6 minutes per batch. The internal temperature of the patties should be at least 165°F.
  • While patties fry, mix mayonnaise, Worcestershire sauce, and ketchup. Serve patties hot with the dipping sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories720
Total Fat48g
Saturated Fat7g
Cholesterol290mg
Sodium840mg
Total Carbohydrate41g
Dietary Fiber1g
Sugars3g
Protein29g