Crispy Shrimp Paste Cutlet Rice Bowl (Ebi Katsudon)

Experience the ultimate comfort food with this crispy shrimp paste cutlet rice bowl. A golden, juicy shrimp cutlet is simmered in a savory-sweet onion broth and topped with a perfectly soft-cooked egg.

Ingredients

• 1 package frozen shrimp paste
• 1/2 cup all-purpose flour
• 3 whole eggs
• 1 cup panko breadcrumbs
• to taste frying oil
• 1/2 medium onion
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1/4 cup water
• 1 portion cooked white rice

Instructions

1. 1Remove the shrimp paste

   

   Take the store-bought shrimp paste directly from the package without needing to thaw it. Use kitchen scissors to carefully cut open the plastic packaging and remove the shrimp paste.

   Tip: You can use the shrimp paste while it is still frozen, making this a quick and convenient meal preparation.
2. 2Coat in flour

   

   Press the shrimp paste firmly into a tray filled with flour, ensuring it is evenly coated on all sides. This flour layer helps the subsequent coatings adhere better.

   Tip: Shake off any excess flour to ensure a light and crispy texture after frying.
3. 3Dip in egg wash

   

   Submerge the flour-coated shrimp paste into a tray of beaten egg wash. Make sure the entire surface is covered with the egg to act as a binder for the breadcrumbs.

   Tip: Using a fork can help keep your hands clean during this step.
4. 4Coat with breadcrumbs

   

   Place the egg-coated shrimp paste into a tray of breadcrumbs. Press down gently to ensure the crumbs adhere well, creating a uniform, crispy exterior.

   Tip: Ensure the shrimp paste is completely covered in breadcrumbs for the best crunch.
5. 5Fry the shrimp cutlet

   

   Carefully place the breaded shrimp paste into a pot with oil heated to 160 degrees Celsius. Fry over medium-low heat until the cutlet reaches a beautiful golden-brown color.

   Tip: Even if the shrimp paste is frozen, it will cook through easily at this temperature.
6. 6Slice the cutlet

   

   Once golden-brown, remove the shrimp cutlet from the oil and let it drain briefly. Transfer to a wooden cutting board and carefully slice the cutlet into uniform strips before adding it to the broth.

   Tip: Use a sharp knife to slice through the crispy breading without crushing the tender interior.
7. 7Simmer the onion base

   

   In a small pan, combine soy sauce, mirin, sugar, and water. Bring the mixture to a boil and add the sliced onions. Cook over medium heat until the onions are soft and tender, forming the flavorful base for your rice bowl.

   Tip: If you dont have mirin, you can use a small amount of sugar mixed with rice wine as a substitute.
8. 8Add the shrimp cutlet

   

   Once the onions have softened in the simmering broth, carefully place the pre-fried and sliced shrimp cutlet into the pan, nestling it among the onions.

   Tip: Ensure the broth is at a steady simmer so the cutlet absorbs the flavors without getting soggy.
9. 9Pour in the eggs

   

   Pour two beaten eggs evenly over the shrimp cutlet and onions in the pan. Cover and cook over low heat for approximately one minute. For a smoother texture, cook until the eggs are just set to a medium-rare consistency.

   Tip: Using pasteurized eggs allows you to safely cook them to a softer, silkier medium-rare finish.

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