3 lbs. thinly sliced small pieces of beef (sirloin tip, fillet or tenderloin)

1 can bamboo shoots, sliced very thin

1 can mushrooms, sliced thin

4 med. sized onions, sliced very thin

4 stalks green onions (1-1/2” long)

2 lbs. shirataki (canned yam nookle or 1 bunch cooked long rice)

1/4 lb. butter or vegetable oil

1/2 cup sake (optional)

1 cup sugar

2 cups shoyu sauce

2 tsp. ajinomoto (seasoning)

2 cakes tofu, cubed small

Watercress, celery, bean sprout, etc. may be added.

Heat pan and melt butter (electric skillet may be used). Drop enough meat to cover half of pan and when meat is half done, add bamboo shoots, mushrooms, shirataki, and onions. Cook about five minutes and then add sugar, sake, ajinomoto and shoyu and mix well. Since tofu and green onions require very little cooking, add just before serving. Serve over hot rice at once. Yield 10 - 12n servings.

A fresh supply of meat, vegetables, sugar, sake and shoyu should be added from time to time.

Variation: thin sliced lean pork or small pieces of chicken may be used instead of beef.