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Shrimp Katsu Rice Burger

by Saki Yamada • from the video 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

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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!
 

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