BBQ Katsu Shrimp Sliders

Combine all ingredients for katsu sauce in bowl. Transfer to a pan and cook on medium/low heat (DON’T boil) and reduce until sauce coats the back of a spoon. To prepare the slaw, mix cabbage with kewpie mayo, rice wine vinegar, and salt, pepper and togorashi to taste Peel shrimp and devein if you did not buy from the store already done. Crack eggs in a small bowl and whisk with a pinch of salt until completely homogenized for egg wash. In another bowl, add all-purpose flour. Add panko breadcrumbs to another separate bowl. Heat up a skillet or deep fryer with canola oil to 350 F. Dredge shrimp in flour and then in egg wash. Finally, coat in panko bread crumbs. Once all shrimp are coated, fry in the deep fryer until golden brown. Immediately transfer to paper towel to blot excess oil and season with salt and pepper. To assemble the slider, coat the inside of the KING’S HAWAIIAN rolls with the Katsu sauce. Add cabbage slaw, fried shrimp, and add top bun to finish. Enjoy!