Shrimp Katsu Rice Burger

Name: Shrimp Katsu Rice Burger
Yield: 2
Ingredients: 3 ½ oz shrimp; 3 ½ oz tofu, diced; 1 teaspoon mayonnaise, divided; salt, to taste; pepper, to taste; 2 eggs, beaten; flour, for dredging; panko bread crumb, for dredging; oil, for frying; 10 ½ oz cooked rice; sesame oil; 2 leaves green leaf lettuce; 1 hard-boiled egg, minced; 2 tablespoons mayonnaise; 1 tablespoon pickle, minced; 2 tablespoons onion, minced

Recipe by Saki Yamada from tasty.co

Lunch

Ingredients

2 servings

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3 ½ oz shrimp
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3 ½ oz tofu, diced
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1 teaspoon mayonnaise, divided
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salt, to taste
•

pepper, to taste
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2 eggs, beaten
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flour, for dredging
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panko bread crumb, for dredging

•

oil, for frying
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10 ½ oz cooked rice
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sesame oil
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2 leaves green leaf lettuce
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1 hard-boiled egg, minced
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2 tablespoons mayonnaise
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1 tablespoon pickle, minced
•

2 tablespoons onion, minced

Instructions

Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
Using your hands, form the shrimp mixture into 2 patties.
Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
Assemble the burgers: start with the rice “bun,” then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice “bun.”
Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
Enjoy!