This is one of my favorite restaurants and I think I have most of the ingredients and techniques down except for the coating on these shrimp. They also have a chicken Donkatsu that has the same coating. I know it’s not panko but yeah if anyone knows the technique please let me know? Or send me a link?
Ebidone ingredients:
Fried shrimp with eel sauce, fine flakes nigiri, bonito flakes and quipie mayo/eel sauce decoration on sushi rice with bonito stock as seasoning, orange pickled ginger, poached white onion, carrot Julien almost raw but slightly cooked, scallion
by International_Sea869
5 Comments
That looks like an ebi fry, so I’m fairly sure it’s just panko. It’s just fluffier, fresh panko.
Torontonian here who who also adores Brown Donkatsu. I believe their own menu says they make their own panko, which is why it isn’t commercially available. Just look up ways to make your own panko at home (tearing, food processor) and keep the crumbs to be as big and flaky as Brown’s.
I saw some videos of Japanese katsu places use fresh bread for their own panko without dehydrating/drying.
It’s just Panko bread crumbs. Flour the shrimp, egg batter them and then cover in panko and fry( preferably deep fry so you cook evenly). Very easy too do
Maybe try double frying
Crispy?
Consider adding potatoe/corn starch to your Tempura batter.