"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

"Shrimp" in Chili Sauce with Atsuage and Chinese Cabbage

This "shrimp in chili sauce" uses atsuage instead of shrimp, making it budget-friendly and very filling.

Ingredients: 4 servings

1 piece
Chinese cabbage
3 leaves
★ Japanese leek
★ Garlic
1 clove
★ Grated ginger (or tubed ginger)
1/2 plus 1/4 teaspoon (1.5 cm)
Katakuriko slurry
as needed
Ingredients for the chili sauce:
3 tablespoons
Sugar, soy sauce
1 and 1/2 tablespoons each
2 teaspoons
1 cup (200 ml)


1. 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.
2. Combine all the ingredients for the chili sauce and set it aside.
3. 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.
4. Add the white part of the Chinese cabbage and stir-fry until translucent.
5. Add the leafy part of the Chinese cabbage and the atsuage and continue to stir-fry.
6. Add the chili sauce and bring it to a boil. Simmer for 2-3 minutes while lightly stirring.
7. 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.