Foryoueats: Teppanyaki Recipe with Homemade Yakiniku Sauce

Ingredients

• 12 oz boneless beef short ribs (slice to ⅛ inch, 3 mm thick; 6 oz, 170 g per person is a good amount to start; you could use chicken, pork, or seafood instead; for vegan, use tofu or other vegetables)
• 4 oz green cabbage (4 small cabbage leaves)
• 3 oz carrot (2 inches, 5 cm)
• 4 oz kabocha squash (⅛ of a whole kabocha with seeds)
• 4 shishito peppers
• 2 oz shimeji mushrooms (½ package)
• 2 shiitake mushrooms (2 oz, 57 g)
• 1 king oyster mushroom (2 oz, 57 g)
• 3.5 oz bean sprouts
• 1 Tbsp neutral oil
• Diamond Crystal kosher salt (to taste)
• freshly ground black pepper (to taste)
• For the Yakiniku Sauce (yields 100 ml, enough for 4 servings):
• 1 Tbsp sake (I use Sho Chiku Bai Classic Junmai)
• 2 Tbsp mirin (I use Takara Mirin)
• 2 Tbsp sugar
• ¼ cup soy sauce
• ½ tsp ginger (grated)
• 1 clove garlic
• 1 tsp toasted sesame oil
• 1 tsp toasted white sesame seeds