|Carrots||2 , sliced diagonally into short lengths|
|Canned bamboo shoots||7 Ounce, drained, cut into 2 inch lengths (1 Can)|
|Canned konnyaku||7 Ounce, cut into 2 inch cubes|
|Dashi stock||2 1⁄2 Cup (40 tbs)|
|Soy sauce||5 Tablespoon|
|Mirin/Sweet sherry||1 Tablespoon|
|Dried mushrooms||6 , soaked in cold water for 30 minutes, drained and stalks removed|
|Chopped green beans||3⁄4 Cup (12 tbs)|
|Ground beef||1 Pound|
|Soy sauce||1 Tablespoon|
First make the meatballs.
Combine all the ingredients in a large mixing bowl.
Using the palm of your hands, gently shape the mixture into balls about 5cm./2 in.in diameter.
Put the carrots, bamboo shoot and konnyaku into a saucepan and add the dashi, soy sauce, sugar, mirin or sherry and salt.
Bring to the boil, then reduce the heat to low.
Add the meatballs to the pan, cover and simmer for 15 minutes.
Add the mushroom caps and French (green) beans to the pan and simmer for a further 10 minutes.