2 sticks chikuwa (fish cake with hole in center)
1 gobo (burdock root)
1/2 carrot, slivered
1 bamboo shoot, sliced
3 shitake (black mushrooms), soaked

Note: Cut all ingredients about same size. About 2 x 1/8 inch size. Cut fish cake into about 2-inch lengths lengthwise. Scrape skin off gobo. Cut into medium size slivers about 2 x 1/8 inch lengths. Soak in water to draw out acid.

Heat about 1 tablespoon of salad oil in deep frying pan. Add fish cake, carrots, bamboo shoots, shitake and drained gobo. Saute all together. Add:

2 tbsp. mirin
4 tbsp. shoyu
2 tsp. sugar

Cook over medium heat until all liquid is absorbed. May add a dribble of sesame oil just before taking off burner for flavor. Place in serving bowl and sprinkle with hichimi pepper.