FRIED SHRIMP DONBURI (Ebi Fry Don buri) Recipe

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3 votes | 10323 views

You can make this dish with any type of Japanese fried meat (tonkatsu-fried pork, chicken-katsu, shrimp-katsu, etc.) Katsu is easy to make in large batches. So if you end up with leftover fried meat, you can use it the next day to make this delicious Donburi. Of course, this is good with freshly made katsu too. When I lived in Japan, nothing warmed me up on a cold day much better than this sweet and salty version of donburi!

Prep time:
Cook time:
Servings: 2 Servings


Cost per serving $1.04 view details
  • 3-4 cups hot cooked rice
  • 4 deep-fried prawns
  • 2/3 cups dashi stock (pick up a bottle of granulated dashi at an Asian grocery or in the Asian section of your supermarket and follow the directions of the package to make the stock)
  • 1 tsp sugar
  • 2 1/2 Tbsp soy sauce
  • 2 1/2 Tbsp mirin
  • 2 eggs, lightly beaten
  • Mitsuba or flat leave parsley (optional)


  1. In a small frying pan, heat COOKING BROTH ingredients
  2. to a boil. Lay deep-fried prawns and cook just until heated
  3. through.
  4. Swirl in beaten egg, sprinkle mitsuba, and cover; cook
  5. until the egg is half set. Place hot cooked rice in each
  6. serving bowl , and transfer prawn topping onto it.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 387g
Recipe makes 2 servings
Calories 479  
Calories from Fat 48 10%
Total Fat 5.4g 7%
Saturated Fat 1.64g 7%
Trans Fat 0.0g  
Cholesterol 204mg 68%
Sodium 1259mg 52%
Potassium 234mg 7%
Total Carbs 82.88g 22%
Dietary Fiber 1.3g 4%
Sugars 2.92g 2%
Protein 16.93g 27%



  • Nancy Miyasaki
    April 1, 2011
    This is a family favorite. The sweetness of the donburi sauce combined with the crunchiness of the fried shrimp is just an awesome combination!
    I've cooked/tasted this recipe!


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