Hayashi Rice with Tomatoes
Ingredients(Servings: 2)
Directions
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Chop the beef into easy-to-eat pieces. Cut the onion into 5 mm (0.2 in.) thick slices. Drain the mushrooms.
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Heat the olive oil in a pot over medium heat, add in (1) to saute, then add in the beef and saute together. Sprinkle in the flour and saute until the mixture is no longer powdery.
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Add in the diced tomatoes and cooking sake, cover with a lid and allow to steam over low heat for about 7 minutes. Add in order the mushrooms and then (A), and continue to simmer over low to medium heat for 5 to 6 minutes.
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Place the desired amount of rice into a dish, top with (3) and sprinkle on the parsley.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
Use the tip of a knife to carve out the stem, then cut into half horizontally. Cut the tomato vertically and horizontally into 1 to 1.5 cm. (0.5 in.) width pieces. If you want to remove the seeds, use your fingers to scoop these out after cutting in half horizontally.
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