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Yatsobi:

Brown ground beef and set aside
Fry bacon and save the fat
Bring enough water to a boil to cook the noodles
Fry the chopped onions and garlic in the saved bacon grease (about 2 tablespoons)
Add the cabbage and carrots. Stir fry on high heat and add the ground beef
Add the Ramen noodles to boiling water. Cook according to the instructions on the side of the package and drain
Add bean sprouts and noodles to the meat and vegetable mixture. Season to taste with soy sauce
Serve and garnish

In a small bowl combine the beef stock and mushrooms, let stand for 15 minutes. Remove mushrooms with slotted spoon, reserving broth. Trim off and discard the mushroom stems and cut the caps into quarters
Add the soy sauce and sherry to the broth and mix well, set aside stock mixture with mushrooms
Broil steak on rack in a broiling pan 5 to 6 inches from heat source, turning once, until rare, about 3 minutes on each side
Remove steak to a cutting board and cut it into 1/4 inch thick slices
In a 12 inch nonstick skillet heat the oil over medium high heat and add the snow peas, scallions, onion, garlic, and ginger, then sauté for 1 minute
Add 1/4 cup reserved stock mixture and continue cooking for another 1 to 2 minutes longer
Move the vegatables to one side of the skillet, add the mushrooms, cabbage and bamboo shoots to center of skillet and pour in an additional 1/4 cup of the stock mixture
Cook until the vegetables are tender and crispy, about 3 minutes. Move vegetables to opposite side of pan from snow pea mixture. Add steak slices and remaining stock mixture to center of skillet and cook, turning once, until the steak is heated through, about 30 seconds on each side
Decoratively arrange steak and vegetables on serving plate and top with any pan juices
Serve and garnish

Divide the bacon into 4 portions. Microwave each for about 2 1/2 minutes on high
Sprinkle the bacon with cloves and brown sugar
Wrap 1/2 bacon strip around 1/2 chestnut and 1/2 liver. Microwave 10 at a time for about 3 to 4 minutes on high power
Serve and garnish

The cooking can take place in a preheat hot oven (375°F) instead of the microwave
Serve this dish as a hors d'oeurve or appetizer

Toast the nori, crumble, and set aside
Combine the next 5 ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature
Beat the eggs in a large bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter
Add the sake and salt. Fold in the cabbage, carrots, and scallions. Mix the batter together evenly. Each okonomiyaki will use 1/4 cup of batter
Heat 1 tablespoon of oil in a 10 inch skillet. Spoon 1/4 cup of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed
Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat forabout 2 minutes, until lightly browned
Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula
Prepare 3 more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use 2 skillets and make 2 okonomiyaki at a time
Serve hot with the sauce to taste (about one tablespoon per okonomiyaki) and top with a sprinkling of nori

Serve as an appetizer or with other foods as an entrée
Can also be garnished with chopped green onion, julienne carrot, lemon, fresh herbs, etc.

Place all the carrots in a small saucepan along with the vinegar
Bring the vinegar to a boil, cover the pan and reduce heat. Cook at a simmer for about 8 to 10 minutes or until the carrots are tender and the liquid is absorbed
Allow the mixture to cool and refrigerate for service

Broccoli or cauliflower can be used in place of the carrots in this recipe
Serve at room temperature or chilled
Serve garnished with a dressing such as mayonnaise and or with salted black sesame seeds

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