"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage – a delicious recipe with Atsuage, cabbage, clove Garlic, ginger, slurry, Ketchup. Easy to follow and perfect for any occasion.
Serves 4
Seafood
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.
36
kcal
Calories
7
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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