Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the shrimp and toss until coated. Place the bowl in the refrigerator.

While the shrimp are marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.

Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

After cutting the green onions separate the white and green part.

When the rice is done place a large skillet or wok over high heat. Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger, garlic, chili pepper and the white part of the green onions. Cook for about one minute.

Add the shrimp and cook for about one minute until lightly browned on the outside.

Add the rice vinegar and soy sauce. Cook the shrimp tossing frequently. When the shrimp is nearly done fold in the green part of the green onion and the 3/4 cup water. Cook for another minute.

Serve over the rice and top with the peanuts.