Shrimp Cutlet Rice Bowl a.k.a. Ebi Katsudon Recipe
Hey foodies! Welcome back! Today, we’re diving into another incredibly popular and delicious Japanese rice bowl dish: Ebi Katsu Don (えびカツ丼). Imagine crispy, panko-breaded shrimp (ebi katsu), simmered with sweet onions in a savory dashi-based sauce, all bound together with a fluffy egg and served over a bed of hot rice. It’s pure comfort food!
This recipe will show you how to make an easy yet totally authentic Ebi Katsu Don at home. It’s simpler than you think and so rewarding. Let’s get those aprons on!
Ingredients (Serves 1)
Here are the ingredients with both metric and approximate US customary units.
For the Ebi Katsu (Fried Shrimp):
Shrimp (large, peeled & deveined): 100g (approx. 3.5 oz, about 4 large shrimp)
All-purpose flour (for dusting): 1 tsp
All-purpose flour (for batter): 1 tbsp
Water (for batter): 1 tbsp
Panko breadcrumbs: 3 tbsp
Oil for frying: as needed (enough for shallow or deep frying)
For the Donburi Sauce & Assembly:
Onion: 60g (approx. 2.1 oz, about 1/2 of a small onion or 1/4 of a large one)
Water: 3 tbsp
Sake: 1 tbsp
Mirin: 1 tbsp
Soy Sauce: 1 tbsp
Sugar: 1 tbsp
Dashi powder (Japanese soup stock powder): 1/2 tsp
Egg: 1 large
Cooked Japanese short-grain rice: 1 serving (approx. 150-200g or 1 cup cooked)
Chopped green onion/scallion (for garnish): to taste (optional)
Instructions (Your Path to Delicious Ebi Katsu Don!)
Follow these simple steps for a perfect Ebi Katsu Don. Don’t forget to watch the video for a visual guide!
Prep the Shrimp:
Peel and devein your shrimp.
Make a few shallow, diagonal cuts on the belly side of each shrimp. This helps prevent them from curling too much when fried.
Bread the Shrimp (Ebi Fry Style):
Lightly dust each shrimp with the 1 tsp of all-purpose flour.
In a small bowl, whisk together the 1 tbsp of all-purpose flour and 1 tbsp of water to create a smooth batter.
Place the panko breadcrumbs in a separate shallow dish or plate.
Dip each flour-dusted shrimp into the batter, letting any excess drip off. Then, thoroughly coat it with panko, pressing gently to help the crumbs adhere.
Fry the Ebi Katsu:
Heat your frying oil in a pan to around 170-180°C (340-350°F). You’ll want enough oil to at least partially submerge the shrimp.
Carefully place the panko-coated shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove the fried shrimp and let them drain on a wire rack or paper towels.
Prepare the Sauce & Onions:
Thinly slice the onion (kushigiri-style wedges are common).
In a small skillet or a donburi pan (if you have one), combine the 3 tbsp water, sake, mirin, soy sauce, sugar, and dashi powder. Stir to mix.
Add the sliced onions to the pan.
Simmer the Onions:
Bring the sauce mixture with the onions to a simmer over medium heat.
Cook until the onions are tender and the sauce has slightly reduced and thickened a bit (about 1/3 reduction is a good target, but ensure there’s still enough sauce).
Add Ebi Katsu & Egg:
Once the onions are soft and the sauce has reduced, place the fried ebi katsu (shrimp) on top of the onions in the pan.
Lightly beat the egg in a small bowl.
Pour the beaten egg evenly over and around the shrimp and onions.
Cook to Perfection:
Cover the pan with a lid (or a piece of foil if your pan doesn’t have one).
Cook for 1-2 minutes, or until the egg is cooked to your desired doneness. Some prefer it slightly runny, while others like it fully set.
Assemble & Serve:
Have a bowl ready with a generous serving of hot cooked Japanese rice.
Carefully slide the entire ebi katsu, onion, and egg mixture from the pan directly onto the rice.
Garnish with chopped green onions/scallions, if desired. Serve immediately and enjoy the deliciousness!
And that’s it! A stunning and satisfying Ebi Katsu Don, made fresh in your kitchen. The combination of crispy shrimp, savory-sweet sauce, and fluffy egg is truly irresistible.
I hope you enjoy making and eating this! Let me know how yours turns out in the comments below or on the YouTube video. Happy cooking!
