Barbecue Meat and Egg Roll

Mrs. Kay Miyaji – Kawailani

• ½ lb barbecue meat
• 6 eggs, hard boiled
• 2 cloves garlic
• 3 T sugar
• 1 c shoyu
• ½ tsp ajinomoto

Soak barbecue meat in mixture of shoyu, grated garlic, sugar and ajinomoto for 30 minutes.

Peel the hard boiled eggs and wrap the barbecue meat around the egg and tie it with a piece of thread.

Put these into a pot and cook with the shoyu mixture used to soak the meat for about 20 minutes. Slice them in thin slices and serve.