Soak the harusame in hot water, then drain. Then cut the harusame and garlic chives into easy-to-eat lengths.
Mince all the ● ingredients, combine, and set aside.
Combine the ☆ ingredients and set aside.
Heat 1 tablespoon of vegetable oil in a pan, and after slightly heating the ● materials, add ground meat and heat while mixing.
Add the harusame and the combined ☆ ingredients. Boil while mixing.
Add the hard stems of the chives and once they've softened, add water-dissolved katakuriko to thicken the sauce and it's complete!
Story Behind this Recipe
I wanted to use chives that were in season to make something delicious that you couldn't stop eating. So I made this.
This makes plenty to serve 2. For three or four people, it's just about right. For the chives, add the hard stems first and then leave some time as you add the rest. This will make for a good, delicious texture.