Breadmakers Recipes

Shrimp Katsu Burger

This crispy shrimp katsu burger is a popular burger in Japan. That crunch paired with a soft bun is such an exciting and delicious texture. One of our kitchen favorites and a must-try!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Mini
Breadmaker
BB-HAC10
Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Home Bakery Mini
Breadmaker
BB-HAC10

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Ingredients (for BB-HAC10, serves 6):
Dough:

  • 1/2 cup (120mL) milk
  • 50g or 1 large egg, beaten
  • 2-1/3 cups (303g) bread flour
  • 2 Tbsp. (12g) sugar
  • 1/2 tsp. (2.5g) salt
  • 1/4 cup (57g) unsalted butter
  • 1 tsp. (3g) active dry yeast

Egg Glaze:

  • 50g or 1 large egg, beaten
  • 4 tsp. (18mL) water

Topping for hamburger buns:

  • White sesame, as needed

Shrimp Patty:

  • 16 oz. large shrimp, fresh or frozen and thawed, peeled, deveined, tail off
  • 3 Tbsp. corn starch
  • 1/3 tsp. salt
  • 1/8 tsp. ground white pepper
  • 1/3 tsp. sugar
  • 1 large egg white
  • 3 Tbsp. tofu, extra firm
  • 4 Tbsp. Panko (Japanese bread crumb)
  • 1 Tbsp. milk
  • 3 Tbsp. onion, minced
  • Vegetable oil for frying, as needed

Batter:

  • 1/3 cup all-purpose flour
  • 1 large egg, beaten
  • 1-1/4 cup Panko (Japanese bread crumbs)

Tartar Sauce:

  • 1 egg yolk
  • 1/3 cup mayonnaise
  • 1/4 cup finely chopped pickles
  • 1/3 tsp. sugar
  • 1/8 tsp. freshly ground black pepper
  • 1-1/2 Tbsp. finely chopped onion

Topping:

  • 6 leaves cabbage, shredded 

Ingredients (for BB-PDC20, serves 8): 
Dough:

  • 210mL (7/8 cup) milk
  • 50g or 1 large egg, beaten
  • 433g (3-1/3 cups) bread flour
  • 42g (3-1/2 Tbsp.) sugar
  • 5g (1 tsp.) salt
  • 57g (2 oz.) unsalted butter
  • 3g (1 tsp.) rapid rise yeast

Egg Glaze:

  • 50g or 1 large egg, beaten
  • 15mL (1 Tbsp.) water

Topping for hamburger buns:

  • White sesame, as needed

Shrimp Patty:

  • 24 oz. large shrimp, fresh or frozen and thawed, peeled, deveined, tail off 
  • 4 Tbsp. corn starch
  • 1/2 tsp. salt
  • 1/4 tsp. ground white pepper
  • 1/2 tsp. sugar
  • 1 large egg white
  • 4 Tbsp. tofu, extra firm
  • 4 Tbsp. Panko (Japanese bread crumb)
  • 1-1/2 Tbsp. milk
  • 4 Tbsp. onion, minced
  • Vegetable oil for frying, as needed

Batter:

  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1-1/2 cup Panko (Japanese bread crumbs)

Tartar Sauce:

  • 1 egg yolk
  • 1/2 cup mayonnaise
  • 1/3 cup finely chopped pickles
  • 1/2 tsp. sugar
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. finely chopped onion

Topping:

  • 8 leaves cabbage, shredded
1

Make the hamburger buns. Make sure that the kneading blade(s) are properly attached. Following the steps in the instruction manual, prepare the dough using the ingredients listed.

2

When the DOUGH course completes, remove the dough from the baking pan and place it on a lightly floured board. Divide into 8 equal portions for 2-lb. breadmaker, or into 6 equal portions for 1-lb. breadmaker, and shape into a ball. Place each dough about 2-inches (5 cm) apart on a well-greased baking sheet.

3

Brush with egg glaze and sprinkle white sesame. Allow to rise in a warm place until size doubles, about 40 minutes to an hour.

4

Bake in an oven preheated at 375°F, 12 to 15 minutes.

5

Prepare the shrimp patty. Make sure to devein shrimp from its top and bottom. In a bowl, place shrimp and corn starch, then mix well with a hand.

6

Wash away the corn starch with cold water. Drain and pat dry with a paper towel.

7

Take 2/3 portions of the shrimp, cut into 1-inch pieces and set aside. Take the remaining 1/3 portion and mince until shrimp is in a paste form.

8

Place minced shrimp, salt, ground white pepper, sugar, egg white, and tofu in a bowl. Mash tofu with a fork and mix to combine.

9

Line parchment paper on a pan and set it aside. To the bowl from step 8, add Panko (from “Shrimp Patty” list), milk, onion, shrimp pieces and combine. Divide into 8 equal portions for 2-lb. breadmaker, or into 6 equal portions for 1-lb. breadmaker, form each into a shape of a patty, and place on the prepared pan. Cover with plastic wrap and chill in a refrigerator for 15 minutes to 1 hour.

10

Batter the shrimp patties. Place each ingredient for "Batter" in 3 medium-sized bowls separately. Dredge chilled shrimp patty one by one. First, in all-purpose flour, then dip in egg, and cover with Panko.
Fill a medium skillet with 1-inch of oil, and heat over medium-high heat until oil reaches 350°F. Carefully add battered patties to the hot oil and fry until lightly browned, about 2 minutes per side. Transfer to a paper towel-lined cooling rack or plate to drain excess oil.

11

Make the tartar sauce. Poach the egg yolk and cook until hard, mix with mayonnaise, pickles, sugar, black pepper and onion.

12

Assemble the burger. Slice buns in halves, place a shrimp patty on each bottom bun and top with some shredded cabbage. Place 2 tablespoons of tartar sauce over shredded cabbage and cover with top bun.

13

Serve while warm. Enjoy!

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