Ebi Chili with Stir-Fried Cabbage and Rice Chili Shrimp with Cabbage and Rice

Rinse the rice in a fine-mesh sieve until the water runs clear, then transfer to a rice cooker or small pot with 360 ml water and a pinch of salt. Cook according to manufacturer instructions or bring to a boil, cover, and simmer on low for 15 minutes, then remove from heat and let stand covered for 10 minutes.

While the rice cooks, thinly slice the cabbage into 1/2-inch strips. Mince the garlic and ginger. Slice the green onions into thin rounds, separating white and green parts.

In a small bowl, whisk together the ketchup, soy sauce, sake, sugar, chili paste, and 2 tablespoons water to make the chili sauce.

Pat the shrimp dry and toss with cornstarch, 1/4 teaspoon salt, and a pinch of white pepper if desired.

Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering. Add the cabbage and stir-fry for 2–3 minutes until slightly wilted but still crisp. Season with a pinch of salt and transfer to a plate.

Add the remaining 1 tablespoon vegetable oil to the skillet over high heat. Sear the shrimp in a single layer for 1 minute per side until pink and opaque. Add the garlic, ginger, and white parts of green onion; stir-fry for 30 seconds until fragrant.

Pour the chili sauce into the skillet with the shrimp. Stir-fry for 1–2 minutes until the sauce thickens and coats the shrimp. Remove from heat and drizzle with sesame oil.

Serve the rice in bowls, top with stir-fried cabbage and ebi chili. Garnish with the green onion tops.