Ingredients

• 3 tbsp bonito flakes
• ¼ cup sherry vinegar
• 1 tbsp dark soy sauce
• 2 English cucumbers
• 1 tbsp coarse salt
• 1 tbsp sugar

Method

1. In a bowl stir together flakes, vinegar and soy sauce and let it stand for 1 hour.
2. Peel and seed cucumbers and diagonally cut into 1/8-inch to 1/4-inch thick slices.
3. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes.
4. Rinse cucumbers well and pat dry.
5. Pour bonito mixture through a fine sieve into a large bowl and toss liquid with cucumbers and sugar.

Ingredients

• 1 to 1½ lb. rib-eye of beef
• 1 12-oz. block of tofu, cut into 1-inch cubes
• 1 tbsp. oil
• 6 scallions cut into 2-inch pieces
• 1 small can shirataki
• 1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
• 1 cup sliced fresh mushrooms
• 1 cup soy sauce
• 1½ cups water
• 3 tbsp. sugar

Method

1. Slice beef very thinly.
2. Heat oil in frying pan and sauté the beef.
3. Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
4. Combine remaining ingredients to make a sauce.
5. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
6. After about 10 minutes, test a piece of meat to see if it is done.
7. Remove from pan and serve with hot rice.

another great recipe from japanesestylecooking.com.