Butter Yaki

• 2 lbs. tender thinly sliced meat
• 2 lbs. vegetables (wonbok, watercress, green onion, bean sprout), cut in 2 inch lengths)
• 1 block butter
• 1 can Japanese mushrooms, sliced lengthwise

Sauce:

• 1 cup shoyu
• ¼ cup Mirin (Japanese wine)
• ½ cup grated daikon (using Japanese grater)
• ¼ cup sugar
• ½ tsp. ajinomoto
• 2 limes cut in half

Fry meat in butter using electric skillet at dinner table. Serve as it is done dipping in individual dishes of prepared sauce. Fry vegetables and mushrooms and serve same as meat. Eat while it is hot.

For sauce: Heat shoyu, sugar and mirin. Cool and serve in individual dishes. Individuals to squeeze in own lime juice and add own grated daikon before dipping meat and vegetables.