Prepare the shrimp by peeling and seasoning with a pinch of salt.

Blanch the nanohana in boiling water with a pinch of salt and 1 tbsp salad oil. Drain and set aside.

Heat 1 tbsp salad oil in a pan and stir-fry the julienned ginger until fragrant.

Add the shrimp to the pan and stir-fry until they turn pink.

Add sake, hot water, and chicken stock granules to the pan. Stir well.

Mix starch and water to create a slurry. Add to the pan and stir until the sauce thickens.

Add the blanched nanohana to the pan and toss everything together.