Cut meat into 1.5 by quarter by 13 cm strips.
Soak meat in a mixture of soy sauce, 1 T. brown sugar and 1 T. oil for 2 to4 hours.
Pat dry.
Mix seasonings well and place in a clean shaker. (Ed. note: why notspecify a dirty shaker? Might make it more authentic!)
Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mixover it to taste.
Fold foil edges up to keep in mixture.
Dry at 140 to 80ºC or 5 to 8 hours.
Keep in open container at room temperature. Do NOT refrigerate.