Ebi Katsu Burger (Shrimp Cutlet Burger)

1. Gather all the ingredients.
2. Adjust an oven rack to the middle position and preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
3. Combine 2 cups panko (Japanese breadcrumbs) and 2 Tbsp extra virgin olive oil in a frying pan and toast over medium heat until golden brown.
4. Transfer the panko to a shallow dish and allow to cool. I make extra as you don‘t want to find out later that you don‘t have enough toasted panko. Once cooled, save half of the toasted panko in an airtight container to keep it fresh. You may need to use this extra portion when you‘re breading.
5. Lay 12 large and jumbo shrimp on the cutting board and make small incisions (⅛ inch, 3 mm) lengthwise and widthwise (in a grid pattern) on one side of the shrimp. Do not cut through. This helps the shrimp become more pliable and cook faster. Form a patty with 3–4 shrimp in 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.
6. Season with freshly ground black pepper and Diamond Crystal kosher salt.
7. Prepare ¼ cup all-purpose flour (plain flour) and beat 2 large eggs (50 g each w/o shell). Add 1 Tbsp extra virgin olive oil to the egg. The olive oil will help the panko adhere to the shrimp.
8. Dredge each shrimp patty in the flour to coat completely and pat off the excess flour.
9. Then, dip into the beaten egg.
10. Transfer the shrimp patty to the toasted panko and coat the shrimp without losing the patty shape. Press on the panko flakes to make sure they adhere to the shrimp. You want to maintain the patty shape as much as possible.
11. Scoop up the patty with a spatula and flip over to your hand to remove excess panko that might be sitting on the shrimp.
12. Transfer to the baking sheet and bake at 375ºF (190ºC) for 15 minutes.
13. While baking the shrimp, shred 3 leaves green cabbage. Cut off the tough core of the cabbage and then roll up the cabbage leaves to thinly slice.
14. Make the tartar sauce. Mince ¼ onion and soak in water for 10 minutes to remove the bitterness.
15. Mince 8 cornichons or gherkins.
16. Combine the minced onion and cornichons in a bowl. Add ½ cup Japanese Kewpie mayonnaise.
17. Add ½–1 Tbsp white wine until you get the desired consistency and season with Diamond Crystal kosher salt and freshly ground black pepper.
18. Take out from the oven and let cool on a wire rack so that the bottom of the shrimp patty doesn’t get soggy.
19. Heat a frying pan and toast 3 brioche buns or burger buns. Spread mustard on the buns.
20. Place the ebi katsu on the bottom bun, followed by the shredded cabbage. Top with tartar sauce and the top bun. Serve immediately.

To Store

1. You can keep the leftover shrimp cutlet in an airtight container and store in the refrigerator for 2 days and in the freezer for a month.