"Shrimp" in Chili Sauce with Atsuage and Chinese Ca

Name: "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece Atsuage; 3 leaves Chinese cabbage; 1/2 Japanese leek; 1 clove Garlic; 1/2 plus 1/4 teaspoon Grated ginger (or tubed ginger); 1 Katakuriko slurry; 3 tbsp Ketchup; 1 and 1/2 tablespoons each Sugar, soy sauce; 2 tsp Doubanjiang; 200 ml Water

Servings: persons

1
Pour hot water over the atsuage to remove the excess oil.
2
Cut the atsuage and Chinese cabbage into bite-sized pieces.
3
Mince the Japanese leek and garlic.
4
Combine all the ingredients for the chili sauce and set it aside.
5
Heat some oil (not listed) in a skillet and stir-fry all of the ingredients except the half amount of the Japanese leek.
6
Do not scorch.
7
Add the white part of the Chinese cabbage and stir-fry until translucent.
8
Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
9
Add the chili sauce and bring it to a boil.
10
Simmer for 2-3 minutes while lightly stirring.
11
Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce.
12
Add the remaining Japanese leeks, bring it back to a boil and it is done.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 piece Atsuage, 3 leaves Chinese cabbage, 1/2 Japanese leek, 1 clove Garlic, and more.

Yes, "Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions