"Shrimp" In Chili Sauce With Atsuage And Chinese Cabbage Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Strawberry-Vanilla Danishes Teriyaki Chicken Blue Ocean Lemon Garlic Chicken Crab Ragoon Strawberry-Vanilla Danishes Teriyaki Chicken Blue Ocean Lemon Garlic Chicken Crab Ragoon Fluffy Nagaimo Yam and Tofu Gratin Basil Sauce Pasta with Potato and Boiled Eggs Soy Milk Gratin with Oyster and Spinach Basic Meat (Bolognese) Sauce My Mother's Too-Easy Simmered Flounder Cod à la Meunière with Mustard Sauce Quick Mackerel Nanban without Deep-Frying khichda My Family's Lasagna Easy Ultimate Egg Tofu Fluffy Nagaimo Yam and Tofu Gratin Basil Sauce Pasta with Potato and Boiled Eggs Soy Milk Gratin with Oyster and Spinach Basic Meat (Bolognese) Sauce My Mother's Too-Easy Simmered Flounder Cod à la Meunière with Mustard Sauce Quick Mackerel Nanban without Deep-Frying khichda My Family's Lasagna Easy Ultimate Egg Tofu