Plump shrimp and juicy tomatoes are perfect in this spicy chili sauce. It's great with rice or pasta.
I won a lot of delicious tomatoes in a contest, so I made this with the local Chinese restaurant's chili shrimp (made with tomatoes and eggs) in mind.
Adding tomatoes after the sauce has thickened keeps the dish from becoming watery.You can use a decrease the doubanjiang to a scant teaspoon if you dislike spicy foods.
Enjoy Japanese food around the world.