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1
Heat 1 tbl. oil in a small saucepan. Add the eggs and sugar to the saucepan, bring heat to medium, and scramble the eggs with a wooden fork or a whisk (silicone is nice if you have non-stick pans) for 2 minutes. When the eggs start to harden, add the pinch of salt. Continue to scramble for 2 more minutes or until the eggs are just cooked and in very small pieces. Remove from pan and set aside.
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2
Heat 1 tbl. oil in a small saucepan. Add the ground beef, sake, sugar soy sauce and salt to the saucepan, and bring heat to medium. Saute the beef, stirring constantly with a wooden cooking fork, ensuring that beef stays in small pieces and there are no clumps, for 6 minutes or until cooked through. Remove from pan and set aside.
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3
Bring a small saucepan of water to a boil. Blanch the snow-peas for 1 minute, or until crisp-tender. Drain and refresh under cold water. Julienne lengthwise.
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4
Scoop 1 cup cooked into each of 4 medium bowls. Smooth the top, but do not tamp down (you want it rather flat, but not mounded up). Spoon 1/4 of the eggs on one half of each dish, and 1/4 of the beef on the other half, and spread carefully on their respective halves. Divide the snow pea strips into 4 even portions and place them down the middle, where the eggs and beef meet.
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5
Note1: This is most attractive if the scrambled eggs are really kept to small pieces, like small-curd cottage cheese. I have taken a pastry blender to the eggs to break them up further. Using a small saucepan or skillet to do this makes it easier to achieve the right texture.
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6
Note2: I've used green onion, blanched just a few seconds, if I don't have snow peas.
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7
Note3: I usually make just half this recipe. I have found that a single frozen hamburger, thawed, is an easy way to provide the meat. I don't add any oil, as the fat content is a bit higher, and cook it a bit first, then drain, before adding the beef seasonings. Author recommends pulsing in food processor to get the fine texture, but I don't bother.
