Ingredients
30 medium sized shrimp
2 long green onions (white part)
2 cloves garlic
ginger
(A) 400cc water
(A) 8 osaji ketchup
(A) 2 osaji cooking sake
(A) 2 kosaji gara soup powder
(A) 4 osaji sugar
(A) 2 kosaji soy sauce
tobanjan
4 osaji potato starch
4 osaji water
4 eggs
2 osaji mayonnaise
salt
Steps
Pre-cooking: Peel the shrimp (medium) and remove the vein. Wash and wipe off the water. ・Finely chop the green onion (white part), garlic, and ginger. ・Mix (A) ・Dissolve the potato starch in water.
- Beat the eggs, add mayonnaise and salt and mix. Add the egg mixture all at once to a heated frying pan. Reduce the heat to low-medium, and when the edges begin to solidify, mix in large circular motions 2-3 times. When the mixture is half-cooked, turn off the heat and cook using the residual heat. When it can be easily removed from the frying pan, gently remove it.
- Wipe off any dirt from the frying pan, add sesame oil, and add the green onions, garlic, and ginger. Stir-fry over low heat until fragrant.
- Add the shrimp (medium) and doubanjiang (to taste) and cook on low to medium heat until the surface is browned. Once browned, add A 200ml water, 4 tablespoons ketchup, 1 tablespoon cooking sake, 1 teaspoon chicken stock powder, 2 teaspoons sugar, and 1 teaspoon soy sauce . Cover and simmer on medium heat until the shrimp is cooked through.
- Reduce the heat to low, add the water-dissolved cornstarch, and mix. When it starts to bubble and thicken, turn off the heat, mix with the fluffy eggs, and serve in a serving dish.
Tamagawa Salad 