1/2 carrot cubed (1cm)
50gm sugar snap peas (sunappu endo)
70gm chicken mince
1Tbspn fresh shredded ginger mixed with: 1Tbspn each of sake, mirin, soy sauce; 2Tbspn water; 1tspn sugar.
warm rice mixed with rice vinegar
Method
1.Lightly simmer the peas (shells and all) for a minute in salty water.
2. roughly halve the peas and set aside.
3. In deep fry pan add the ginger and liquid mix and quickly fry.
4. When liquid almost gone add chicken mince and stir more.
5. Next add diced carrots cover and cook 5mins.
6. Stir in peas.
7. Turn off heat and add to vinegared rice, mixing gently.
