Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Shrimp Katsu Rice Burger

by Saki Yamada featured in Japanese Rice Burgers 4 Ways

Ingredients

for 2 Servings

  • 3 ½ oz
    shrimp (100 g)
  • 3 ½ oz
    tofu, diced (100 g)
  • 1 teaspoon
    mayonnaise, divided
  • salt, to taste
  • pepper, to taste
  • 2 eggs, beaten
  • flour, for dredging
  • panko bread crumbs, for dredging
  • oil, for frying
  • 10 ½ oz
    cooked rice (300 g)
  • sesame oil
  • 2 leaves green leaf lettuce

Tartar Sauce

  • 1 hard-boiled egg, minced
  • 2 tablespoons
    mayonnaise
  • 1 tablespoon
    pickle, minced
  • 2 tablespoons
    onion, minced

Advertisement

Preparation

  1. Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
  2. Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
  3. Using your hands, form the shrimp mixture into 2 patties.
  4. Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
  5. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
  6. Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
  7. In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
  8. Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
  9. Assemble the burgers: start with the rice “bun,” then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice “bun.”
  10. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this