Scrambled Egg Fried Shrimp Rice Ebi Katsu Don

Remove the shells and heads from the shrimp, leaving the tails, and drain the water. To prevent the shrimp from curling up when fully cooked, Method 1: Make 5-6 diagonal cuts evenly spaced on one side of the belly.

Cut off a few millimeters of the shrimp tail.

Squeeze the shrimp tails to clean out the moisture inside. This way, when you put them in the hot oil, it won’t splatter, minimizing the risk of burns.

To prevent the shrimp from curling when fully cooked, Operation Two: Press along the back of the shrimp from head to tail; you will hear and feel the sound of the shrimp's fascia tearing.

First coating, flour.

Second coating, egg liquid. Here is one egg.

For the third coating, try to coat the breadcrumbs as thickly as possible, so they can absorb more sauce when cooked together with the onion juice later.

Fry the outer crust until it turns golden brown. Actually, my breadcrumbs are packed quite tightly, so they basically don't fall off. The floating bits in the oil are the batter remnants left over from frying tempura 😅.

Friends who like crispy and crunchy textures can start eating now, remember to squeeze on your favorite salad dressing, ketchup, teriyaki sauce... And friends who prefer soft fried shrimp mixed with creamy egg sauce rice, please continue with the following steps.

Finely chop one-third of an onion, add water, soy sauce, mirin, and cooking wine in a ratio of 3:1:1:1. Bring to a boil and taste; if it's not salty enough, add a little salt. I didn't add any.

Pour the cooked broth into a small flat pan and add the fried shrimp. Crack another egg into the egg mixture used to coat the shrimp, stir a few times casually, so that the egg white and yolk can still be vaguely distinguished.

Turn the heat to medium and slowly pour the beaten eggs into a small pot. Cook for 1 minute, and once the onion juice is mainly absorbed by the eggs and shrimp, carefully spread the finished product over the rice.

The end, scattering onions.