Batayaki

• 2 lbs thinly sliced sirloin steak (or chicken)
• 1 c shoyu
• 1/4 c mirin
• 1/4 c sugar
• 1/2 t monosodium glutamate
• 3 T lime juice
• 1/4 t sesame oil
• 1/2 cut grated daikon (large white radish)
• 1/2 c butter
• 8 large fresh mushrooms, sliced
• 1 large onion, sliced
• 4 cuts chopped makina

Cut steak in 2 by 1 inch pieces. Combine shoyu, mirin, sugar, monosodium glutamate, lime juice, sesame oil and daikon to make dipping sauce. Heat electric skillet to 400 degrees F. Melt 2 tablespoons of the butter and quickly fry the steak until browned; serve. Melt 1/4 cup more butter and saute the mushrooms and onions; serve. Melt the remaining 2 tablespoons butter and saute the makina; serve. Dip the meat and vegetables in sauce before eating. Makes 6 servings.