Take a bite into a delicious Ebi katsu sando! This popular Japanese food is made from a deep-fried shrimp cutlet coated in panko crumbs sandwiched with fresh cabbage and tartar sauce between two slices of soft and fluffy Japanese ‘Shokupan‘ bread. The combination of these ingredients creates the most scrumptious sandwich with the perfect balance of flavor and texture. Discover how to make an Ebikatsu sando at home with different sauce options for every palate!
Table of contents
What is Ebi Katsu Sando?
Ebikatsu sando is a type of Japanese sandwich that features a panko-crumbed and deep-fried shrimp cutlet as the star ingredient. The word ‘ebi katsu’ comes from the combination of ‘ebi’, which means shrimp in Japanese, and ‘katsu’, which refers to a panko breaded and deep-fried cutlet. The shrimp cutlet is typically made by chopping up shrimp to form a patty then coating it with flour, egg, and panko bread crumbs then deep-frying until it becomes golden and crispy.
The cooked shrimp cutlet is then placed between two slices of Shokupan bread along with shredded cabbage and some kind of sauce. For my ebikatsu sando I made tartar sauce because I think that flavor goes best with shrimp.
This shrimp cutlet sandwich is a variation of popular katsu sandos. Other katsusandos include pork katsu and chicken katsu. You may also find ebi katsu burgers (shrimp cutlet burger) that are similar to the sandwich but made with burger buns or brioche buns.
The Difference Between Ebi Katsu and Ebi Fry
“Ebikatsu” and “Ebi-fry” are both deep fried panko breaded shrimp. However the main difference is Ebikatsu is a shrimp cutlet that’s made by pounding shrimp to make patties and mixing it with a connecting agent such as potato starch (katakuriko). After the patties are made they’re covered in batter and panko crumbs and deep fried. Ebi fry, aka fried shrimp, are made by coating the entire shrimp with batter and panko crumbs then deep-frying.
Ingredients and Preparation
To make ebi katsu sando, you will need the following ingredients:
- Shrimp: fresh or frozen shrimp can be used to make the shrimp cutlet. Use medium-sized shrimp for the best texture and flavor to make the shrimp patty.
- Katakuriko (potato starch) : mix Katakuriko with the shrimp to make shrimp patties. If you can not get access to katakuriko, you can substitute this ingredient with cornstarch.
- Flour: all-purpose flour is used to coat the shrimp before frying.
- Eggs: also for coating the patties.
- Breadcrumbs: panko breadcrumbs are Japanese bread crumbs that are used to make deep-fried foods like ebi katsu. It gives a crispy and light texture for Japanese deep fried dishes.
- Salt and black pepper: seasonings to enhance the flavor of the shrimp cutlet.
- Cooking oil: vegetable oil is typically used for frying the shrimp cutlet.
- Bread: use shokupan Japanese bread or milk bread. If you can’t buy this anywhere near you, make your own with this homemade shokupan recipe or use any white bread.
- Sauce and toppings: typical toppings for ebi katsu sando is shredded cabbage and tartar sauce. Find more sauce options below.
Sauces of Ebi Katsu Sando
Ebikatsu sando can be enjoyed with a variety of sauces, each adding its own unique flavor to the sandwich.
Some popular sauces that are commonly used include:
- Tonkatsu sauce: This thick and savory sauce is made from a blend of fruits, vegetables, and spices. It has a rich umami flavor and is usually used for pork katsu but also works with shrimp katsu too.
- Tartar sauce: This creamy and tangy sauce is made from mayonnaise, chopped pickles, onions, and other ingredients. It adds a refreshing and slightly acidic taste to the sandwich that complements the shrimp flavour.
- Spicy mayo: This sauce is made by mixing mayonnaise with hot sauce or chili paste. It adds a spicy kick to the sandwich for those who enjoy some heat.
- Mayonnaise: if you like things simple, you can use regular mayonnaise too. I would suggest Japanese mayonnaise like Kewpie brand.
Step by Step Instruction
To prepare ebi katsu sando, follow these steps:
- Making shrimp patties : Peel and devein the shrimp and wash with water. Pat dry the shrimp with kitchen paper. Roughly chop half of it and pound the other half with a knife until it becomes sticky. Add the pounded shrimp, coarsely chopped shrimp, salt, and potato starch (katakuriko) to a bowl and mix well. Divide into 2 equal parts and shape into a circle to match the size of the bread. Make 2 pieces in the same way. Add eggs and water to a bowl and mix, then add the flour and mix to make batter liquid. Coat the patties in the batter and in panko crumbs.
- Cooking the shrimp patties : Pour vegetable oil into a pot to a height of about 2cm from the bottom, heat to around 350°F (175°C). Add the shrimp patties and fry without touching until the surface is golden brown. Turn over and fry until golden brown and crispy, usually for about 3-4 minutes on each side. Remove the shrimp cutlet from the oil and place it on a paper towel to drain excess oil.
- Assembling the sandwich : Assemble the sandwich by placing the shrimp cutlet between two slices of Shokupan Japanese bread. Add desired sauces, toppings, and vegetables. Here I used shredded cabagge and homemade tartar sauce.
- Serve the ebi katsu sando immediately and enjoy!
What to Eat With Ebi Katsu Sando
Ebikatsu sando is a heavy and filling sandwich so it can be enjoyed on its own as a satisfying meal. It can also be paired with other dishes or beverages to create a more complete dining experience.
Here are some recipe ideas on how to enjoy ebikatsu sando:
- Serve it with a side of miso soup and a small salad for a traditional Japanese meal.
- Pair it with a cup of Japanese green tea, matcha latte, or hojicha or a refreshing glass of barley tea, and homemade calpis.
- Enjoy it with a side of Japanese pickles such as Yuzu daikon.
- Pack it in a bento box for a delicious and portable lunch.
Tips to Make Delicious Ebi Katsu Sando
To make the most delicious ebi katsu sando, consider the following tips:
- Use fresh and high-quality ingredients, especially the shrimp.
- Make sure the oil is at the right temperature before frying the shrimp cutlet. If the oil is too hot, the outside may burn before the inside is fully cooked. If the oil is not hot enough, the shrimp cutlet may absorb too much oil and become greasy.
- Allow the fried shrimp cutlet to drain on a paper towel after frying to remove excess oil.
- Slightly toast the bread slices before assembling the sandwich for added texture and flavor.
- Serve the ebikatsu sando immediately after assembling to ensure the bread stays crispy and the flavors are at their best.
Ebi Katsu Sando (Panko Crumbed Shrimp Sandwich) エビカツサンド
Ingredients
Ebi Katsu (Shrimp Cutlets)
- 400 g fresh shrimps
- 1 tbsp katakuriko potato starch *1
- ¼ tsp salt
- 1 egg
- 1 tbsp water
- 3 tbsp all purpose flour
- 2 cups panko bread crumbs
- Oil for deep frying
Sandwich (apart from above ebi katsu)
- 60 g cabbage
- 4 slices white toast bread *2
- 1 tbsp butter/margalin
- 4 tbsp tartar sauce *3
Instructions
Making Ebi Katsu
- Peel and devein the shrimp and remove the tails, wash with water, and wipe dry with kitchen paper.
- Roughly chop half of the shrimp and pound the other half with a knife until it becomes sticky.
- Add the pounded shrimp, coarsely chopped shrimp, salt, and potato starch to a bowl and mix well.
- Divide into 2 equal parts and shape into a circle to match the size of the bread.
- Add the egg and water to a bowl and mix, then add the flour and mix again to create a batter.
- Dip the shrimp patties into the batter to coat evenly.
- Transfer the patties to the panko bread crumbs and coat evenly.
- Heat enough vegetable oil in a frying pan or pot to around 350°F(175°C). You need oil at a height of about 2 cm from the bottom of the pot or pan.
- Fry the panko breaded shrimp patties until golden brown and crispy, usually about 3-4 minutes on each side.
- Remove the shrimp cutlets from the oil and place them on a paper towel to drain excess oil.
Assembling the sandwich
- Lightly toast the slices of shokupan Japanese milk bread.
- Lightly toast the slices of shokupan Japanese milk bread.
- Top the bottom slice of bread with 30 g of shredded cabbage.
- Place tartar sauce over shredded cabbage and then one shrimp cutlet.
- Sandwich with another slice of shokupan bread.
- Cut in half to serve.
Very helpful and delicious recipe. Super easy to follow.
Thank you so much for lovely comment and 5 star rating Jo <3