Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, "shrimp" in chili sauce with atsuage and chinese cabbage. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have "shrimp" in chili sauce with atsuage and chinese cabbage using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:

1. Make ready 1 piece Atsuage
2. Make ready 3 leaves Chinese cabbage
3. Make ready 1/2 ★ Japanese leek
4. Prepare 1 clove ★ Garlic
5. Make ready 1/2 plus 1/4 teaspoon ★ Grated ginger (or tubed ginger)
6. Prepare 1 Katakuriko slurry
7. Get Ingredients for the chili sauce:
8. Make ready 3 tbsp Ketchup
9. Take 1 and 1/2 tablespoons each Sugar, soy sauce
10. Prepare 2 tsp Doubanjiang
11. Prepare 200 ml Water

Instructions to make "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage:

1. Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic.
2. Combine all the ingredients for the chili sauce and set it aside.
3. Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch.
4. Add the white part of the Chinese cabbage and stir-fry until translucent.
5. Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
6. Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.
7. Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done.

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