Crispy and Plump! Our family’s signature Ebi Katsu!
Ebi Katsu (えびカツ, Shrimp Cutlet)is a Japanese Western-style dish made by coating a shrimp-based patty with bread crumbs and deep-frying it. Characterized by the textural contrast between the "crispy" (saku-saku, サクサク) outer coating and the "plump" (puri-puri) texture of the shrimp inside, it is a beloved main dish eaten with rice, in sandwiches, or on its own.
This recipe is a home-style shrimp cutlet that uses hanpen (fish cake) to the filling to achieve a fluffy texture and extra umami and long green onion for flavor. Since it can be easily made by pan-frying, it is perfect for everyday main dishes and bento and is loved by both children and adults.
20 minutes
Chiori
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz peeled and deveined shrimp
- 1 hanpen (fish cake, about 100g per 1 hanpen)
- 2 inches of a Japanese long green onion (or substitute a thick scallion, or 5 cm)
- A1 tbsp potato starch (katakuriko, or cornstarch)
- A1 tbsp Japanese mayonnaise
- A1 tsp soy sauce
- B1 egg
- B3 tbsp all-purpose flour
- B1 tsp water
- panko bread crumbs, for dredging
- vegetable oil, for frying
INSTRUCTIONS
- 1
Sprinkle the shrimp with potato starch, rinse with water, and pat dry with a paper towel to clean them.
- 2
Place the shrimp in a plastic bag, hold a rolling pin with both hands, and press down to crush the shrimp. Crush it coarsely—avoiding mashing them into a paste.
- 3
Mash the hanpen (fish cake) by hand while still in its package. Finely mince the long green onion.
- 4
Add the hanpen from Step 3 and the (A) ingredients (potato starch, mayonnaise, and soy sauce) to the plastic bag from Step 2. Mix together by massaging the bag. Divide the mixture into 4–6 portions and shape them into patties.
- 5
Mix together the (B) ingredients (egg, flour, and water) to make the batter. Dip the patties from Step 4 into the batter and coat with panko bread crumbs.
- 6
Pour vegetable oil into a frying pan to a depth approx. ½ inch (1 cm). Heat over medium-high heat until it reaches 340°F/170°C. Add the patties from Step 5 and pan-fry for about 6–7 minutes until golden brown, then drain the oil. (Fry in 2–3 batches.)
RecipeID
597
Tips & Notes
・Let the cutlets sit for about 3 minutes after coating with panko bread crumbs before frying.
・The breaded cutlets can be frozen for meal prep for up to 3 weeks.
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I live in Sapporo, Hokkaido, and I’m a mother of two daughters who both love to eat. As a working mom, my realistic, everyday recipes have resonated with many, and as of May 2024, I’m grateful to have over 380,000 followers on Instagram. Thank you so much for your support! From a homemaker’s perspective, my motto is to create recipes that make families happy and help busy women. I share dishes that can be made even more delicious with just a small twist using seasonings you already have at home. Along with recipes, I also post daily tips on cooking techniques to enhance flavor and handy food storage methods that make life in the kitchen easier.