Japanese: Toriniku to Ebi no Ketchup Itame. “Toriniku” is Japanese for chicken and “ebi” is shrimp. “Itame” means stir fry. This dish is a little sweet and a little sour. Kids like it, and you can even cook it with pineapple if you want it to be a little sweeter. I prefer savory tastes, as most Japanese do, so I’ve omitted the pineapple here.
Yield: 2 servings
Time: 30 minutes
- 1/2 lb thigh chicken (chopped)
- 1 medium onion (chopped into 1 inch pieces)
- 1 yellow papilla (chopped in bite sizes)
- 10 shrimp
- 1 tbsp sake (for chicken)
- 1/2 tbsp sake (for shrimp)
- Squirt of lemon juice
- 1 1/2 tbsp sugar
- 1 tbsp ketchup
- 1/2 tbsp soy sauce
- 1 tbsp vinegar
- 1/2 tbsp chicken soup powder
- 1 tbsp katakuriko (for chicken)
- 1/2 tbsp katakuriko (for shrimp)
- Marinate chicken in sake and salt and pepper for 5 min then dredge in katakuriko
- Marinate peeled and deveined shrimp in sake and lemon juice for 2-3 minutes then remove and dredge in katakuriko.
- Mix sugar, ketchup, sake, vinegar and chicken soup powder and soy sauce in a small bowl
- Heat 1 tbsp oil in the frying pan, grill the chicken until cooked and add shrimp for 2 minutes over medium heat and transfer to a plate.
- Heat the oil in a frying pan and cook the onion for 3 minutes then add yellow papilla, cook for 2 minutes over medium heat.
- Add chicken and shrimp to the pan, add mixed sauce, and serve!