Sukiyaki

• 1 tsp. fat
• 1 cup onion, sliced
• 1 lb. beef, sliced thin
• 4 tsp. sugar
• ½ cup shoyu
• ¼ tsp. monosodium glutamate
• 1 cup bamboo shoots, sliced
• ½ block tofu, cubed
• ½ cup mushrooms, sliced
• 2 cups watercress, cut in 1½ inch
• ½ bunch long rice, washed and soaked in hot water for ½ hour, cut in 4 inch lengths

Melt fat in skillet on thermostatically controlled burner set at 200 degrees F. Add sliced onion and stir. Stir in beef and brown. Stir in sugar, shoyu and monosodium glutamate. Add bamboo shoots, tofu and mushrooms. Cook 2-4 minutes. Before serving, stir in and heat watercress, green onion and long rice. Serves 6.