The Chinese delicacy of shrimp chili is actually a dish that originated in Japan. It was created based on the Sichuan dish "Kanshao Sharen" (dry roasted shrimp), to suit Japanese tastes. From a piping hot dish with an irresistible rich chili sauce to a refined dish that lets you savor the natural flavor of shrimp, there are plenty of options.
Roppongi〈Lao Sichuan Fengxiang Xiaoin Roppongi Hills store〉
-Fluffy egg dish shaped like osmanthus, which looks great in the original dish.
- Adding Paolajiao (salted fermented chili peppers) instead of Doubanjiang (bean paste) adds depth to the flavor.
- Finish with shrimp oil to enhance the aroma.
Shinjuku Gyoen (Chef's)
- A rich sauce based on miso made by mashing and stir-frying wild prawn heads, Chinese soy sauce, and chili bean paste.
- Add rice to finish it off to make it like risotto.
・Steamed tiger prawns are also popular, as they are steamed in chicken soup and sake, concentrating the flavor.
Shibuya <Chinjia Private Cuisine Shibuya Branch>
- Chewy shrimp and a sauce made with homemade fermented chili peppers that has a mild spiciness.
- At dinner time, it is served on a hot iron pot.
-There are also five famous classic dishes, including the hot stone-grilled mapo tofu and the numbing spicy knife-cut noodles.
Yoyogi Uehara〈REI Chinese restaurant〉
-The seasoning is ketchup-based, with homemade chili oil, giving it a "step up from home cooking."
- A moderate sweet and spicy taste like sweet chili sauce.
- "REI" style chicken, with moist meat and a seasoning sauce, is a great appetizer.
Kokubunji (Chinese restaurant Shinserati)
- Use peeled shrimp with shells to bring out the flavor.
-We are committed to making everything in-house, from tomato puree and chili bean paste to chuanjiang (a sweetener made from fermented glutinous rice).
・An addictive sauce with a good balance of sourness, spiciness, sweetness and richness. Goes well with rice.
