Ebi Katsu is not a classic Japanese food. Nice bouncy texture covered with crispy panko, this Ebi Katsu is really famous in Japan and tons of people are crazy about it! It’s also really easy to make!
Ebi katsu has started to get really popular because McDonald’s and MOS Burger are now serving an Ebi(shrimp) burger in Japan. Personally, I think this was the big moment that made everyone start to notice this is an amazing meal.
What is Ebi Katsu (Shrimp cutlet)
Ebi Katsu is a shrimp cutlet. It is made from shrimp that are mashed roughly then coated with flour and panko, and finally deep fried until it’s a beautiful golden brown. The classic way to eat Ebi Katsu is by adding tartar sauce or on a sandwich with buns. In Japan, McDonald’s and MOS Burger are the main chain restaurants that offer Ebi Katsu burgers (or Ebi Burger). This dish truly became famous in the mid 2000’s.
How was Ebi Katsu (Shrimp cutlet) invented ?
It’s said Ebi Katsu was first created during the Taisho period (1912-1926). Around 1931, it was introduced under the name of “Ise Ebi Croquette”. This is when it was first created but as I said earlier, it really got popular around the mid 2000’s because of popular burger stores adding it to their menu.
What is the difference between Ebi Katsu and Ebi fry
Some people might be confused by the difference between Ebi Fry and Ebi Katsu. Ebi Katsu is mashed shrimps roughly coated with flour and panko. Meanwhile, Ebi Fry is made by coating the shrimp with flour and panko directly. Ebi fly is known as a type of tempura!
Similar meals to Ebi Katsu (Shrimp cutlet)
Here are some recipes that you might like after Ebi Katsu!
Adding Tartar sauce is great!
This is an option, but when you cook shrimp cutlets, please make tartar sauce with it! This adds a lot of taste into shrimp cutlets. Believe me, it is a great combination!
- 200 g shrimp
- 1/4 onion 55-65g
- 10 g salted butter
- 1 Tablespoon potato starch or Katakuriko
- 2 Tablespoon all-purpose flour Add if you need more
- 2 Tablespoon panko Add if you need more
- 1/3 teaspoon salt
- 1/3 teaspoon freshly ground black pepper
- neutral-flavored oil (vegetable, rice bran, canola, etc) for deep frying
- 1 large egg(s)
- Tartar sauce HERE is how to make tartar sauce
- Mince the shrimp into small pieces. *do not over mince in order to leave the texture
- Mince the onion into small pieces.
- In a small or medium bowl, add egg and beat it well.
- In a medium pan, turn the heat to medium. Add butter and cut onion. Cook until they get soft.
- Move the cooked onion to a medium bowl, and cool the onion down.
- After the onion is cooled down, add minced shrimp, potato starch (or Katakuriko), salt, and black pepper. Mix everything.
- Divide the mixture into 4 servings, and shape each of them into a flat circle.
- Add flour around each patty. Dust with extra flour.
- Then, add it to egg bowl.
- Then, add panko for each patty.
- In a pot, add oil and bring to the heat to 355°F (180°C).
- Add two patties into the pot at a time. Deep fry each side for 1 minute. (Total 2 minutes)
- Before eating, I recommend making Tartar sauce! You'd be surprised how amazing the combination is! Otherwise, just by itself or adding some soy sauce is also tasty!