Foryoueats: Yakiniku (Japanese BBQ)

Ingredients

• For the Yakiniku Sauce (yields ⅓ cup, 80 ml):
• ¼ sweet onion (2.6 oz, 75g; 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
• For the Yakiniku Ingredients:
• 1 ear sweet corn (12.2 oz, 345 g with husks)
• 3 leaves green cabbage (3.5 oz, 100 g)
• ½ onion (5.09 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)