12 oz. sukiyaki beef
1 med. onion, finely sliced
2 scallions, finely chopped
4 dried shitake mushrooms
2 c. cooked rice

SAUCE:

1/4 c. dashi stock
1/4 c. soy sauce
1/2 tsp. salt
1/4 c. mirin

Soak shitake mushrooms in hot water for 10 minutes, drain. Save water for dashi stock. Cut shitake into thin strips. Slice beef into bite size.

Combine all sauce ingredients in a saucepan and stir well. Cook sauce over medium-high heat to boil, then add onion, mushrooms and beef. When comes to boil again, add scallions and cook 30 seconds. Pour cooked rice in individual bowls and pour beef mixture and liquid over rice and serve.