Butter Yaki

Servings 4

• 1 pound tender beef
• 2 tablespoons vegetable oil
• 1 tablespoon mirin
• ¼ teaspoon gourmet powder
• 2 tablespoons butter

Sauce:

• 1 daikon, grated
• 2 stalks green onion, chopped
• 1 piece fresh ginger, grated
• ⅓ cup shoyu

This dish is best enjoyed when cooking is done at the table. Slice beef in thin slices—slightly frozen meat is easier to slice. Just before frying meat, marinate in oil and mirin and sprinkle with gourmet powder.

Prepare individual dishes of grated daikon and chopped onion. Let each person add his own grated ginger and shoyu to taste.

Heat pan, rub with vegetable oil, add butter and “quick fry” meat. Do not overcook.

To eat, dip fried meat in sauce.