Lazyass Cookin': Ebi Chili

Cooking time: 5 minutes.

The Japanese have perfected the art of lazy cooking. Instant ramen, instant white rice, instant consomme, instant miso soup complete with tofu and green onions. Where do you think I get it from?

So the other day, I found some shrimp in the freezer and decided to pair it with chili sauce for a dish the Japanese call "Ebi Chili" (ebi=shrimp; look it even has a very brief Wiki page). Make the sauce from scratch? Hell no. The Japanese have a pre-made sauce for everything so you don't have to be creative in the kitchen whatsoever. "Ebi Chili" is one of my favorite dishes- spicy and a bit ketchupy.

The sauce is Chinese in origin, but the Japanese have totally cooped it as their own and there are like a gazillion different brands of this instant sauce you can buy at a Japanese market. This particular brand is called Manjo- it says on the bag that it's made with tobanjan, which is a spicy miso paste. It also includes "komiyasai" which is roughly translated as "fragrant vegetables" (onions, ginger, garlic, etc.). At least that's what my mom tells me.

Besides having to deshell/devein the shrimp, this seriously only took me five minutes to make.

Ingredients: Shrimp, green onion, bag of sauce. Bok choy and onion totally optional- I just added it cause I need my vegetables.