Japanese Yakiniku

Instructions

1. Prepare the dipping sauce
   In a small bowl, combine soy sauce, mirin, sake, half of the minced garlic, and half of the grated ginger. Mix well and set aside to allow flavors to meld while preparing other ingredients.
2. Marinate the meat
   In a separate bowl, combine sesame oil, remaining garlic, remaining ginger, and 2 tablespoons of the dipping sauce. Add the sliced beef and pork, toss to coat evenly, and let marinate for at least 15 minutes at room temperature.
3. Prepare the vegetables
   Wash and slice all vegetables as directed. Arrange them on a platter for easy access during cooking. If using shiitake mushrooms, remove stems and slice caps. For king oyster mushrooms, slice into 1/4-inch pieces.
4. Heat the grill
   Heat a tabletop grill or large cast-iron skillet over medium-high heat. If using a skillet, you may need to cook in batches. Brush the grill surface lightly with oil to prevent sticking.
5. Grill the meat
   Place thin slices of beef and pork on the hot grill. Cook for about 1-2 minutes per side until browned and cooked through. The meat cooks quickly due to its thin cut, so watch carefully to avoid overcooking. Transfer cooked meat to serving plates.
6. Grill the vegetables
   Place sliced vegetables on the grill. Cook onions and mushrooms for 3-4 minutes until softened and slightly charred. Grill zucchini and bell peppers for 2-3 minutes until tender-crisp with grill marks. Transfer to serving plates as they finish cooking.
7. Serve and garnish
   Sprinkle the grilled meat and vegetables with chopped green onions and toasted sesame seeds. Serve immediately with individual small bowls of the dipping sauce for each diner.