Butter Yaki

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

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.

Sauce:

• 1 cup shoyu
• 1/4 cup Mirin (Japanese wine)
• 1/2 cup grated daikon (using Japanese grater)
• 1/4 cup sugar
• 1/2 tsp. ajinomoto
• 2 limes cut in half

Heat shoyu, sugar, mirin. Cool, serve in individual dishes. Lime juice, grated daikon individually added.