Sauce: Mix ketchup, soy sauce, 100ml water, sake, and a pinch of salt and pepper together.
Unthaw the shrimp, drain well, and mix together with 1 teaspoon of sake, a pinch of salt, and 1 teaspoon of katakuriko.
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.
Add another tablespoon of oil to the same pan as the shrimp, sauté the onions, ginger, and carrots until aromatic.
After sautéing in Step 5, add the sauce from Step 2, and bring to a gentle boil.
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.
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.
Once the eggs have half-cooked, add the shrimp chili from step 7, quickly stir together, and divide into 4 equal portions. Garnish on top with sprouts.
Story Behind this Recipe
I like shrimp chili, so I made a version that my kids could eat too! They eat it up while telling me how delicious it is.
In order to make the egg fluffy, first heat in the pan and then pour all of the egg mixture at once, reducing to a low heat once it has cooked halfway through. Make sure to quickly mix in the shrimp chili! Add doubanjiang if you want to spice it up.