Pour hot water over the atsuage to remove the excess oil. Cut the atsuage and Chinese cabbage into bite-sized pieces. Mince the Japanese leek and garlic.
Combine all the ingredients for the chili sauce and set it aside.
Heat some oil (not listed) in a skillet and stir-fry all of the ★ ingredients except the half amount of the Japanese leek. Do not scorch.
Add the white part of the Chinese cabbage and stir-fry until translucent.
Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.
Add the katakuriko slurry (a mixture of katakuriko and water) to thicken the sauce. Add the remaining Japanese leeks, bring it back to a boil and it is done.
Story Behind this Recipe
I came up with a "shrimp chili" recipe with atsuage instead of shrimps for my children who are allergic to shrimp.
Add half of the Japanese leek while stir-frying and add the rest at the end, so you can enjoy both its flavor and its crunchy texture. The chili sauce can be used for regular shrimp chili as well. Adjust the amount of doubanjiang to your preference.