Yakiniku (Japanese Bbq) 焼肉

subheading: For the Yakiniku Sauce (yields ⅓ cup, 80 ml):

¼ sweet onion ( 2.6 oz, 75 g; grated, with juice)

3 cloves garlic

⅛ tsp ginger (grated)

¼ tsp gochujang (Korean chili paste)

¼ cup soy sauce

2 Tbsp sugar

½ Tbsp toasted white sesame seeds

1 tsp toasted sesame oil

subheading: For the Yakiniku Ingredients:

½ lb boneless beef short ribs (well marbled and thinly sliced to ⅛ inch, 3 mm thick; find yakiniku-style sliced beef for grilling at Asian grocery stores; you can slice your own meat; substitute pork, seafood, or chicken; for vegan, use tofu or other vegetables)

1 ear sweet corn ( 12.2 oz, 345 g with husks)

3 leaves green cabbage ( 3.5 oz, 100 g)

½ onion ( 5.1 oz, 145 g)

6 shishito peppers ( 1.2 oz, 35 g)

1 king oyster mushroom (eringi) ( 2.8 oz, 80 g)

4 shiitake mushrooms ( 1.2 oz, 35 g)

1 small wedge kabocha squash ( 3.5 oz, 100 g; about 1 inch, 2.5 cm at the widest part per wedge and roughly 1/16 of a whole kabocha)

6 slices Japanese sweet potato (Satsumaimo) (⅛-inch, 3-mm thick; soaked in water for 10 minutes and dried)

neutral oil (for grilling)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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