1 (8 1/2 oz.) can bamboo shoots slice diagonally
1 bunch green onions cut 1 1/2 inches long
1 block Tofu cut into cubes
1/4 pkg. bean threads soaked until soft
6 lg. Shitake, soaked (or regular mushrooms)
1 bunch spinach (or Swiss chard)
2 lbs. sukiyaki meat (sliced paper thin)
1 tbsp. cooking oil
1/2 c. water
1/2 c. sugar
1/2 c. soy sauce
1 tbsp. mirin (sweet Japanese wine)

Heat oil in pan. Add meat and cook slightly. Pour mirin over meat. Arrange vegetables, tofu, and bean threads in pan. Combine water, sugar, soy sauce. Add to pan. Do not overcook meat or vegetables. Seasoning may be varied according to taste. Serve with steamed rice.