Crispy Shrimp Katsudon (Ebi Fry Donburi)

Servings: 2
Prep time: 25 minutes
Cook time: 20 minutes
Total: ~45 minutes

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Ingredients

For the Crispy Shrimp (Ebi Fry)

• 6 large raw shrimp (peeled, deveined, tails on)

• ½ cup all-purpose flour

• 2 large eggs, beaten

• 1½ cups panko breadcrumbs

• Salt and black pepper, to taste

• Neutral oil for deep frying (vegetable or canola)

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For the Katsudon Sauce & Egg Layer

• 1 small onion, thinly sliced

• ½ cup dashi stock (or chicken stock if unavailable)

• 3 tablespoons soy sauce

• 2 tablespoons mirin

• 1 tablespoon sugar

• 2 large eggs, lightly beaten

• 1 teaspoon sesame oil (optional)

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For Serving

• 2 bowls of hot steamed Japanese short-grain rice

• Chopped green onions (scallions)

• Optional: shichimi togarashi or chili flakes

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Instructions

Step 1: Prepare the Shrimp

1. Rinse shrimp and pat completely dry.

2. Make small shallow cuts along the belly of each shrimp to prevent curling.

3. Season lightly with salt and pepper.

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Step 2: Bread the Shrimp

1. Set up three bowls:

   • Flour

   • Beaten eggs

   • Panko breadcrumbs

2. Coat each shrimp in flour, shaking off excess.

3. Dip into egg.

4. Press firmly into panko until fully coated.

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Step 3: Fry the Shrimp

1. Heat oil to 170–175°C (340–350°F).

2. Fry shrimp in batches for 2–3 minutes, turning once, until golden and crisp.

3. Drain on a wire rack or paper towels.

4. Keep warm.

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Step 4: Make the Katsudon Sauce

1. In a shallow pan over medium heat, add:

   • Dashi

   • Soy sauce

   • Mirin

   • Sugar

2. Stir until sugar dissolves.

3. Add sliced onions and simmer 3–4 minutes until softened.

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Step 5: Add Eggs & Assemble

1. Place fried shrimp directly into the simmering sauce.

2. Pour beaten eggs evenly over shrimp and onions.

3. Cover and cook 1–2 minutes until eggs are softly set (do not overcook).

4. Optional: drizzle a few drops of sesame oil.

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Step 6: Serve

1. Spoon hot rice into bowls.

2. Carefully slide shrimp, egg, onions, and sauce over the rice.

3. Garnish with chopped green onions.

4. Serve immediately.

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Texture & Flavor Notes

• Shrimp stays crispy underneath, soaked just enough by the sweet-savory sauce.

• Eggs should be silky and slightly runny, not fully firm.

• Balance is key: salty soy, sweet mirin, rich egg, crunchy shrimp.

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Tips for Best Results

• Use panko only for authentic crunch.

• Fry shrimp just before assembling to keep them crisp.

• If you want extra richness, add ½ tablespoon butter to the sauce.