Ebi Katsu Sando
Ebi Katsu Sando
Ingredients
For the Japanese-Style Tartar Sauce
- 2 hard-boiled eggs
- 2 tablespoons shallots, minced
- 3 tablespoons pickles, diced
- 2 tablespoons Kewpie mayo
- 1/2 lemon, juiced
- 1 pinch salt
- 1 pinch white pepper
For the Ebi Katsu (Shrimp Cutlet)
- 2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 1 egg white
- 1/2 teaspoon salt
- 1 pinch white pepper
- 1 cup flour, for dredging, as needed
- 2 eggs, beaten, for dredging
- 2 cups panko breadcrumbs, for dredging, as needed
- 4 cups oil, for deep frying, as needed
For Assembly
- 8 slices shokupan, Japanese milk bread
- 4 tablespoons butter, softened, as needed
- 2 cups cabbage, shredded
Instructions
- 1
Finely dice the 2 hard-boiled eggs for the tartar sauce.
⏱️ 2 min
- 2
Place the diced eggs into a mixing bowl. Add 2 tablespoons of minced shallots, 3 tablespoons of diced pickles, 2 tablespoons of Kewpie mayo, and the juice of half a lemon. Season with a pinch of salt and white pepper.
⏱️ 5 min
- 3
Give all tartar sauce ingredients a good mix until well combined. Refrigerate the tartar sauce while preparing the Ebi Katsu.
⏱️ 3 min
- 4
Take 2 pounds of peeled and deveined jumbo shrimp and start chopping it up. Mince a portion of the shrimp finely to create a paste, but leave some of it pretty chunky to give better texture.
⏱️ 10 min
- 5
Add the chopped shrimp into a mixing bowl. Add 2 tablespoons of cornstarch, 1 egg white, 1/2 teaspoon of salt, and a pinch of white pepper.
⏱️ 3 min
- 6
Give the shrimp mixture a good mix, ensuring all ingredients are evenly distributed.
⏱️ 2 min
- 7
Ensure there's plenty of oil on your hands to prevent the shrimp mixture from sticking. Form the shrimp mixture into 4 nice round patties, roughly the same size as your shokupan (Japanese milk bread).
⏱️ 5 min
- 8
Place the formed shrimp patties in the freezer for 30 minutes to firm up, which will make them easier to coat.
- 9
Prepare a standard three-part dredge: one bowl with flour, one bowl with beaten eggs, and one bowl with panko breadcrumbs.
⏱️ 3 min
- 10
Take a shrimp patty from the freezer and coat it fully in flour, then dip it in the beaten eggs, and finally coat it completely in panko breadcrumbs. Ensure no part of the shrimp patty is exposed. Repeat for all patties.
⏱️ 10 min
- 11
Heat oil in a deep fryer or large pot to 350°F.
⏱️ 5 min•🌡️ 350
- 12
Deep fry the Ebi Katsu patties in the 350°F oil for 4-5 minutes on each side, making sure the shrimp is cooked through and the crust is golden brown. Fry in batches if necessary to avoid overcrowding the pot.
⏱️ 10 min•🌡️ 350
- 13
Remove Ebi Katsu from oil and let drain on a wire rack or paper towels.
⏱️ 2 min
- 14
To assemble the sandwich, spread some butter on each slice of shokupan.
⏱️ 2 min
- 15
Top one slice of shokupan with an Ebi Katsu patty. Add a pile of shredded cabbage on top of the Ebi Katsu. Spoon some of the prepared Japanese-style tartar sauce over the cabbage.
⏱️ 4 min
- 16
Place the other slice of shokupan on top. Gently press the sandwich down. Slice each sandwich into thirds.
⏱️ 4 min
- 17
Plate and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Ebi Katsu Sando
For the Japanese-Style Tartar Sauce
- 2 hard-boiled eggs
- 2 tablespoons shallots, minced
- 3 tablespoons pickles, diced
- 2 tablespoons Kewpie mayo
- 1/2 lemon, juiced
- 1 pinch salt
- 1 pinch white pepper
For the Ebi Katsu (Shrimp Cutlet)
- 2 pounds jumbo shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 1 egg white
- 1/2 teaspoon salt
- 1 pinch white pepper
- 1 cup flour, for dredging, as needed
- 2 eggs, beaten, for dredging
- 2 cups panko breadcrumbs, for dredging, as needed
- 4 cups oil, for deep frying, as needed
For Assembly
- 8 slices shokupan, Japanese milk bread
- 4 tablespoons butter, softened, as needed
- 2 cups cabbage, shredded
Instructions
- 1
Finely dice the 2 hard-boiled eggs for the tartar sauce.
⏱️ 2 min - 2
Place the diced eggs into a mixing bowl. Add 2 tablespoons of minced shallots, 3 tablespoons of diced pickles, 2 tablespoons of Kewpie mayo, and the juice of half a lemon. Season with a pinch of salt and white pepper.
⏱️ 5 min - 3
Give all tartar sauce ingredients a good mix until well combined. Refrigerate the tartar sauce while preparing the Ebi Katsu.
⏱️ 3 min - 4
Take 2 pounds of peeled and deveined jumbo shrimp and start chopping it up. Mince a portion of the shrimp finely to create a paste, but leave some of it pretty chunky to give better texture.
⏱️ 10 min - 5
Add the chopped shrimp into a mixing bowl. Add 2 tablespoons of cornstarch, 1 egg white, 1/2 teaspoon of salt, and a pinch of white pepper.
⏱️ 3 min - 6
Give the shrimp mixture a good mix, ensuring all ingredients are evenly distributed.
⏱️ 2 min - 7
Ensure there's plenty of oil on your hands to prevent the shrimp mixture from sticking. Form the shrimp mixture into 4 nice round patties, roughly the same size as your shokupan (Japanese milk bread).
⏱️ 5 min - 8
Place the formed shrimp patties in the freezer for 30 minutes to firm up, which will make them easier to coat.
- 9
Prepare a standard three-part dredge: one bowl with flour, one bowl with beaten eggs, and one bowl with panko breadcrumbs.
⏱️ 3 min - 10
Take a shrimp patty from the freezer and coat it fully in flour, then dip it in the beaten eggs, and finally coat it completely in panko breadcrumbs. Ensure no part of the shrimp patty is exposed. Repeat for all patties.
⏱️ 10 min - 11
Heat oil in a deep fryer or large pot to 350°F.
⏱️ 5 min•🌡️ 350 - 12
Deep fry the Ebi Katsu patties in the 350°F oil for 4-5 minutes on each side, making sure the shrimp is cooked through and the crust is golden brown. Fry in batches if necessary to avoid overcrowding the pot.
⏱️ 10 min•🌡️ 350 - 13
Remove Ebi Katsu from oil and let drain on a wire rack or paper towels.
⏱️ 2 min - 14
To assemble the sandwich, spread some butter on each slice of shokupan.
⏱️ 2 min - 15
Top one slice of shokupan with an Ebi Katsu patty. Add a pile of shredded cabbage on top of the Ebi Katsu. Spoon some of the prepared Japanese-style tartar sauce over the cabbage.
⏱️ 4 min - 16
Place the other slice of shokupan on top. Gently press the sandwich down. Slice each sandwich into thirds.
⏱️ 4 min - 17
Plate and serve immediately.
⏱️ 1 min