Foryoueats: Yakiniku (Japanese BBQ)

Name: Foryoueats: Yakiniku (Japanese BBQ)
Total time: 30 min
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)

foryoueats.com

This Japanese BBQ recipe for Yakiniku features a savory and slightly spicy sauce made with grated onion, garlic, ginger, soy sauce, and more. The sauce is used to marinate thinly-sliced beef short...

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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)