Finely chop the onion, remove the seeds from the tomato and dice into 8 mm cubes. Remove the seeds from the red chili pepper and tear into small pieces with your hands.
Heat vegetable oil in a small, deep frying-pan, and stir fry the onion and red chili pepper over medium-low heat. Once the onions become translucent, add the mince beef and continue to cook.
Season with a little bit of salt and pepper. Using cooking chopsticks, break up the mince meat as you fry.
Once the meat is cooked through, reduce the heat to low and add the chunky ra-yu. Fry for another minute.
Add the tomato, stir fry for 30 seconds, and then it's done. You can either wrap this in lettuce leaves, or scoop it up with tortilla chips.
Story Behind this Recipe
I wanted to cook something with leftover ra-yu. I wondered if I could make a Mexican salsa dip, but it didn't turn out like salsa.
It's probably fine to use whatever kind of ra-yu you like. To preserve its taste, I add it in at the very end and only cooked over a low heat. Chunky ra-yu isn't that spicy, so when using it I add red chili to give it an extra kick. One pepper is just enough to add a touch of spiciness.