Combine 6 tablespoon of ketchup, 2 tablespoon of sake, 1 tablespoon of sugar, 1 tablespoon of soy sauce, and ⅓ cup of chicken stock.

Chop green onion.

Finely cut 1 teaspoon of ginger and 1 teaspoon of garlic.

Combine shrimp with 2 tablespoon of potato starch and a pinch of salt, mix evenly.

Rinse shrimp with water and dry on paper towel.

Combine shrimp with egg white and a pinch of salt.

Add in 2 tablespoon of potato starch and mix evenly.

Heat 2 tablespoon of oil in a pan on medium/high heat.

Add shrimp into pan and cook both sides, flipping when color changes.

Once cooked, placed shrimp to the side.

In the pan add 1 tablespoon of oil, garlic, and ginger on low heat.

Add 2 teaspoon of tobanjan.

Add cooked shrimp into the pan.

Add the sauce mixture into the pan and simmer.