Ebi Katsu Sando
Panko-crusted fried shrimp patty on milk bread with Kewpie mayo and katsu sauce — Japan's luxury seafood sando.
Origin Story
The ebi (shrimp) katsu sando is a development of the katsu sando tradition, substituting the pork cutlet with a fried shrimp patty. It became increasingly popular in Tokyo sandwich shops and department store food halls from the 2000s onward, with premium versions using high-quality tiger prawns commanding significant prices.
Cultural Context
The ebi katsu sando sits at the luxury end of Japan's sando culture, sold in department store depa-chikas (basement food halls) for prices that would be considered extravagant in any other context. The ritual of purchasing an expensive sandwich from a beautiful shop and eating it on a bench outside is a specifically Japanese urban experience.
Recipe
Blend raw shrimp into a paste with a small amount of whole shrimp chunks, salt, and a few drops of sake. Form into a flat rectangular patty. Coat in flour, beaten egg, and panko breadcrumbs. Deep fry at 175°C for 3 minutes until golden. Place on a slice of shokupan spread with Kewpie mayo and tonkatsu sauce. Top with shredded cabbage, close, press gently, and cut.