Prepared by Louie & Nathalie, March 2004. Also prepared by Ron & Sue, November 2004.

2" X 2" Tempeh Patty	1/4 - 1/3 Cup Water
¼ Cup Onion, Sliced	1 Tsp Shoyu
1 Small Shittake Mushroom Soaked	1 Tsp Kuzu Root Starch
-15 Min., Stem Removed, And Sliced	Few Drops Ginger Juice

Heat pan. Pay fry (no oil) tempeh on both sides until golden brown. (Approximately 5 min.) Remove tempeh. Water sauté onion. Add soaking water and shittake to onion. Cook 3-5 min. Add back tempeh. As needed, add water, cover and cook 20 min. Add shoyu and cook 10 min. Dilute kuzu in 3-4 Tbs cold water. Pour into mixture stirring constantly until translucent.