Hayashi Rice with Green Peas
Ingredients(Servings: 2)
Directions
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Cut the onion in half lengthwise, and slice into 7 mm (1/4 in.) wide strips.
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Cut the mushrooms in half lengthwise.
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Heat the butter in a pot, and saute the garlic and (1) until fragrant.
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When the onion becomes tender, add the beef and cook until the color changes.
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Add (2) and season with sugar, salt and black pepper.
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Sprinkle the flour throughout the pot, then cook for 1-2 minutes over medium heat until completely dissolved.
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Add (A) and (B), mix well, then bring the pot to a boil over high heat.
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Lower the flame, and allow it to simmer for 12-15 minutes while stirring from time to time.
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Run the green peas through the boiling water and sprinkle on top. Serve with rice if you wish.
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.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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