Shrimp Tempura Rice Burger Recipe By Tasty Food

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SHRIMP KATSU RICE BURGER RECIPE BY TASTY



Shrimp Katsu Rice Burger Recipe by Tasty image

Here's what you need: shrimp, tofu, mayonnaise, salt, pepper, eggs, flour, panko bread crumb, oil, cooked rice, sesame oil, green leaf lettuce, hard-boiled egg, mayonnaise, pickle, onion

Provided by Saki Yamada

Categories     Lunch

Yield 2 Servings

Number Of Ingredients 16

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

Steps:

  • 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!

Nutrition Facts : Calories 765 calories, Carbohydrate 43 grams, Fat 52 grams, Fiber 1 gram, Protein 28 grams, Sugar 2 grams

KAKIAGE TEMPURA DON RECIPE BY TASTY



Kakiage Tempura Don Recipe by Tasty image

Here's what you need: egg, all-purpose flour, cold water, eggplant, pumpkin, green bell pepper, shrimps, onion, carrot, fresh japanese parsley, dried shrimp, oil, soy sauce, mirin, sugar, cooked rice

Provided by Daiki Nakagawa

Categories     Dinner

Yield 2 servings

Number Of Ingredients 16

1 egg
1 cup all-purpose flour, plus more for dredging
½ cup cold water
1 eggplant, sliced
2 slices pumpkin
1 green bell pepper, sliced
4 shrimps, peeled and deveined
½ onion, sliced
½ carrot carrot, sliced
1 cup fresh japanese parsley
⅛ cup dried shrimp
oil, for frying
4 tablespoons soy sauce
5 tablespoons mirin
2 tablespoons sugar
1 lb cooked rice

Steps:

  • Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
  • To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
  • Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
  • Heat the oil in a large pot until it reaches 350°F (180˚C).
  • Dip the floured vegetables and shrimp into the batter.
  • Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
  • To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
  • Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
  • In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
  • Top the rice with kakiage and tempura and drizzle with the sauce.
  • Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
  • Enjoy!

Nutrition Facts : Calories 1039 calories, Carbohydrate 177 grams, Fat 20 grams, Fiber 15 grams, Protein 39 grams, Sugar 23 grams

SHRIMP TEMPURA RICE BURGER RECIPE BY TASTY



Shrimp Tempura Rice Burger Recipe by Tasty image

Here's what you need: egg, flour, cold water, flour, shrimps, oil, mayonnaise, ketchup, honey, white vinegar, rice, sesame oil, green leaf lettuce

Provided by Daiki Nakagawa

Categories     Dinner

Yield 3 servings

Number Of Ingredients 13

1 egg
1 cup flour
½ cup cold water
flour, to cook
6 shrimps
oil, to cook
3 tablespoons mayonnaise
1 tablespoon ketchup
½ tablespoon honey
1 teaspoon white vinegar
1 ¼ cups rice, cooked
2 tablespoons sesame oil, to cook
green leaf lettuce, to taste

Steps:

  • Whisk the egg in a small bowl. Add 120 grams (1 cup) of flour and water. Whisk to combine. Cover with plastic wrap and transfer to the refrigerator.
  • Add flour to a shallow dish. Dip each shrimp in the flour, shaking off any excess.
  • Dip the floured shrimp into the batter.
  • Heat oil in a pot to 350°F (180˚C).
  • Fry the shrimp until they float to the top and become golden brown in color. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain.
  • For the mayonnaise sauce, combine mayonnaise, ketchup, honey, and vinegar.
  • Line a ramekin with plastic wrap, and mold ¼ of the rice into a patty. Repeat until you have 6 rice "buns."
  • Heat a pan over medium-high heat and add a splash of sesame oil. Add the rice "buns" and cook until the outside is crispy, about 5 minutes.
  • Top the rice "bun" with a piece of green leaf lettuce, fried shrimps, mayonnaise sauce, and top with another rice "bun." Repeat with remaining ingredients.
  • Enjoy!

Nutrition Facts : Calories 604 calories, Carbohydrate 60 grams, Fat 32 grams, Fiber 1 gram, Protein 15 grams, Sugar 4 grams

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