Ebi Katsu Burger (Baked Panko Crusted Shrimp Burger) | Easy Japanese Recipes at JustOneCookbook.com

Ebi Katsu Burger (Shrimp Cutlet Burger)

Course: Main Course
Cuisine: Japanese
Keyword: shrimp burger, shrimp cutlet
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 3 burgers

Succulent shrimp coated with crispy panko, topped with thinly sliced cabbage, homemade tartar sauce, and sandwiched in soft brioche buns, this Japanese-inspired Ebi Katsu Burger (Shrimp Cutlet Burger) could be your next best burger cookout!



  • 2 cups panko (Japanese breadcrumbs) (2 cups = 110 g)
  • 2 Tbsp extra virgin olive oil (for Panko)
  • 12 large shrimp
  • freshly ground black pepper
  • kosher/sea salt (use half for table salt)
  • ¼ cup all-purpose flour (1/4 cup = 4 Tbsp)
  • 2 large eggs
  • 1 Tbsp extra virgin olive oil (for eggs)
  • 3 brioche buns or burger buns

Tartar sauce

  • ¼ onion (or 1 shallot)
  • 8 cornichons or gherkins
  • ½ cup Japanese mayonnaise (1 cup = 8 Tbsp)
  • ½-1 Tbsp white wine (See Notes)
  • kosher/sea salt (use half for table salt)
  • Freshly ground black pepper


  1. Gather all the ingredients.

    Ebi Katsu Burger Ingredietns
  2. Adjust an oven rack to the middle position and preheat the oven to 375F (190C). Line a rimmed baking sheet with parchment paper or silicone baking mat.
  3. Combine 2 cups panko and 2 Tbsp. olive oil in a frying pan and toast over medium heat until golden brown.
    Ebi Katsu Burger 1
  4. Transfer panko to a shallow dish and allow to cool. Once cooled, save half of toasted panko in an airtight container.
    Ebi Katsu Burger 2
  5. Lay the shrimp on the cutting board and make small incisions (1/8 inch or 3 mm deep) lengthwise and widthwise (grid pattern) on one side of the shrimp. Do not cut through. This helps shrimp become more pliable and cook faster. Using 3-4 shrimp, make a round shape that is about the size of your buns. If the shrimp is not pliable, make small incisions, so it’s easier to make a nice round shape.
    Ebi Katsu Burger 3
  6. Season with freshly ground black pepper and kosher salt.
    Ebi Katsu Burger 4
  7. Prepare flour and egg. Add 1 Tbsp. olive oil to the egg. The olive oil will help panko adhere to the shrimp.
    Ebi Katsu Burger 5
  8. Dredge each shrimp patty in the flour to coat completely and pat off the excess flour.
    Ebi Katsu Burger 6
  9. Then dip into the beaten egg.
    Ebi Katsu Burger 7
  10. Transfer to toasted panko and coat the shrimp with toasted panko without moving the shrimps. Press on the panko flakes to make sure they adhere to the shrimp. You want to maintain the patty shape as much as possible.
    Ebi Katsu Burger 8
  11. Scoop patty up with a spatula and flip over to your hand to remove excess panko that might be sitting on the shrimp.
    Ebi Katsu Burger 9
  12. Transfer to the baking sheet and bake at 375F (C) for 15 minutes.
    Ebi Katsu Burger 10
  13. While baking the shrimp, shred the cabbage leaves. Cut off the tough core of the cabbage and then roll up the cabbage leaves to thinly slice.
    Ebi Katsu Burger 11
  14. Make the tartar sauce. Mince the onion and soak in water for 10 minutes to remove the bitterness.
    Ebi Katsu Burger 12
  15. Mince the cornichons.
    Ebi Katsu Burger 13
  16. Combine the minced onion and cornichons in a bowl. Add ½ cup mayonnaise.
    Ebi Katsu Burger 14
  17. Add the ½ - 1 Tbsp. white wine until the desired consistency and season with kosher salt and freshly ground black pepper.
    Ebi Katsu Burger 15
  18. Take out from the oven and let cool on a wire rack so that the bottom of shrimp doesn’t get soggy.
    Ebi Katsu Burger 16
  19. Heat a frying pan and toast the buns. Spread mustard on the buns.
    Ebi Katsu Burger 17
  20. Place Ebi Katsu, then shredded cabbage, and finally place tartar sauce on top. Serve immediately.
    Ebi Katsu Burger 18

Recipe Notes

White Wine: You can alternatively use Champagne or white wine vinegar.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.