Ebi Katsu Sando / Japanese Shrimp Cutlet Sandwich
The very first time I ate an Ebi Katsu Sando, I stood at a tiny counter in Tokyo, eyes closed, completely ignoring the people around me. A crispy, golden shrimp patty inside cloudlike shokupan bread, slicked with tangy tartar sauce and fresh shredded cabbage. It tasted like someone had taken all the best ideas from Japanese
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Shrimp
- 1 Egg White
- 2 tbsp Cornstarch
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp White Pepper
- 1 cup Flour
- 2 Eggs
- 2 cups Panko
- Oil, For Frying
- 2 Eggs
- 3 tbsp Pickles Chopped
- 2 tbsp Kewpie Mayo
- 1 Small Shallot, Diced
- 1/2 Lemon, Juice
- Salt and Pepper
- Butter
- Shredded Cabbage
- Shokupan
Instructions
- 1
Make the shrimp patty mix:
- 2
Chop peeled and deveined shrimp. Two-thirds of the shrimp should be finely chopped into a paste, while roughly chopping the remaining one-third for texture
- 3
Transfer the shrimp to a bowl and add an egg white, cornstarch, salt, sugar, and white pepper. Mix vigorously for 1 to 2 minutes until the mixture turns cohesive and sticky
- 4
Shape and freeze:
- 5
Apply a little oil to your hands to prevent the shrimp mixture from sticking, then press the mixture into circular patties slightly larger than your bread slices. The patties shrink a little during frying. Place them on a parchment-lined tray and freeze for 30 minutes until the surface firms up. This step makes dredging clean and keeps the patty intact through the fry
- 6
Make the Japanese tartar sauce:
- 7
Hard-boil the 2 eggs for 10 minutes at a gentle simmer. Cool completely, peel, and chop finely. Combine with the chopped pickles, Kewpie mayo, diced shallot, and lemon juice. Season generously with salt and pepper. Refrigerate until you are ready to assemble
- 8
Set up your dredging station:
- 9
Line up three wide shallow bowls: flour in the first, beaten eggs in the second, panko in the third
- 10
Bread the patties:
- 11
Working quickly while the patties stay cold, dredge each one in flour and shake off any excess. Dip in beaten egg and let the excess drip away cleanly. Press firmly into the panko on both sides, ensuring you build a thick, even, fully adhered crust
- 12
Fry the katsu:
- 13
Heat neutral oil in a heavy pan to 350F. Lower each patty gently into the oil and fry for 4-5 minutes per side, until the crust is deep and uniformly golden brown. Lift onto a wire rack to rest for 2 minutes
- 14
Assemble the ebi katsu sando:
- 15
Butter each slice of shokupan generously. Set the katsu on top of one of the slices. Add shredded cabbage and tartar sauce on top. Close the sandwich and press down gently. Slice the sandwich into thirds. Serve immediately.