Fluffy Egg and Shrimp Chili Stir-Fry

1. 1

   Finely chop the onions, ginger, and carrots.

2. 2

   Sauce: Mix ketchup, soy sauce, 100ml water, sake, and a pinch of salt and pepper together.

3. 3

   Unthaw the shrimp, drain well, and mix together with 1 teaspoon of sake, a pinch of salt, and 1 teaspoon of katakuriko.

4. 4

   Heat up 1 tablespoon oil in a pan, add the shrimp from Step 3, cook about 80% done and take them out on a plate.

5. 5

   Add another tablespoon of oil to the same pan as the shrimp, saute the onions, ginger, and carrots until aromatic.

6. 6

   After sauteing in Step 5, add the sauce from Step 2, and bring to a gentle boil.

7. 7

   Add the shrimp you removed in Step 4 into the pan from Step 6, boil over strong medium heat until it thickens to make shrimp chili, and turn off the heat.

8. 8

   Put a bit of oil into a separate pan, warm it up, add a bit of salt to the whisked eggs, and pour it all at once into the pan.

9. 9

   Once the eggs have half-cooked, add the shrimp chili from step 7, quickly stir together, and divide into 4 equal portions.

10. 10

    Garnish on top with sprouts.

* Per serving · 4 servings · Values may vary.

No additional tips available.