Beef Rib-eye and Shio-koji Chicken Tender Yakiniku

Name: Beef Rib-eye and Shio-koji Chicken Tender Yakiniku
Ingredients: 12 oz (360 g) chicken tender; 1 tablespoon liquid shio-koji; 12 oz (360 g) beef rib-eye steak, cut crosswise into 1/4″ (6 mm)-thick pieces at an angle; Assorted vegetables such as enoki mushrooms, bell pepper, kabocha squash, asparagus, shishito peppers, etc. Cut as necessary; salt; freshly ground black pepper; olive oil; Lettuce for wrapping; 3 – 4 green onions, thinly-sliced on the diagonal; 1/4 bunch cilantro, chopped; Sea salt; Toasted sesame oil

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Cooking tools:

Grill
Portable gas stove
Mixing bowl
Plate
Paper towel
Pastry brush
Chef's knife
Cutting board
Measuring spoon
Refrigerator
Pitcher
Serving bowl
Tongs

Ingredients

12 oz (360 g) chicken tender
1 tablespoon liquid shio-koji
12 oz (360 g) beef rib-eye steak, cut crosswise into 1/4″ (6 mm)-thick pieces at an angle
Assorted vegetables such as enoki mushrooms, bell pepper, kabocha squash, asparagus, shishito peppers, etc. Cut as necessary
salt
freshly ground black pepper
olive oil
Lettuce for wrapping
3 – 4 green onions, thinly-sliced on the diagonal
1/4 bunch cilantro, chopped
Sea salt
Toasted sesame oil