Chicken and Shrimp Stir-Fry with Ketchup Sauce (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)

  1. Marinate chicken in sake and salt and pepper for 5 min then dredge in katakuriko
  2. Marinate peeled and deveined shrimp in sake and lemon juice for 2-3 minutes then remove and dredge in katakuriko.
  3. Mix sugar, ketchup, sake, vinegar and chicken soup powder and soy sauce in a small bowl
  4. 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.
  5. 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.
  6. Add chicken and shrimp to the pan, add mixed sauce, and serve!

No comments:

Post a Comment