Mince the onion, put into a heatproof container, cover with plastic wrap and microwave for 1 minute at 600 W. Let it cool.
Peel the shrimp and remove the vein. Sprinkle with salt or katakuriko and massage lightly to remove impurities. Wash the shrimp in water, and pat dry with paper towels.
Coarsely chop the shrimp so that it still has some texture. Add the sake and mix.
Put the cooled chopped onion in a bowl.
Add the shrimp and ingredients to the bowl. If you're using bread crusts or leftover bread, chop into small pieces.
Mix well with your hands until sticky. If the mixture is too soft and hard to handle add a little more bread. Divide into 4 portions and form into flat patties that'll cook through quickly.
Heat oil in a frying pan, and pan fry the patties. When both sides are nicely browned and the burgers are plump, they are done. Sprinkle in some parsley if you prefer.
The burgers are already flavored, but you can also spread a little oyster sauce.
Story Behind this Recipe
I've always been concerned about packing breaded deep fried shrimp in bentos, since they lose their crispiness and are quite caloric. So, I chopped up some shrimp to make these simple shrimp burger patties.
PS: If you make these without the egg binder, it will be easier to form the patties if you mince the onion.
Use leftover bread or crusts. I used some leftover baguette this time. I've kept it simple to pack these in bentos, but add plenty of garlic if serving these for dinner! The burgers are also delicious sandwiched between bread.