First, let’s make the sauce. Combine the sake and mirin in a pot and turn on the burner. Bring it to a boil and allow the alcohol to evaporate until you can’t smell it anymore.
Then, combine the mixture and the soy sauce in a bowl. Stir and slightly cool the sauce.
Add the chopped garlic clove and ichimi, red chili pepper. And stir to mix.
Next, remove the firm skin between the cap and the pod from the okra.
Wrap each okra with the pork belly slice. Then, lightly squeeze it to help hold the meat together. You can also use asparagus, shishito peppers, sliced bell pepper or eggplant instead of the okra.
And now, let’s cut the vegetables. Remove the stem end of the bell pepper. And cut it in half lengthwise. Trim off the stem end and remove the seeds.
Make small cuts along the top and press the bell pepper to make it flat.
Next, pierce the onion with bamboo sticks until they reach the core as shown. Then, cut the onion between the sticks, slicing it into 1 cm (0.4") slices.
Place the sliced pumpkin and boiled corn on the cob into a plastic bag and add the olive oil. And toss to coat evenly.
Next, drizzle the olive oil over the sliced onion and bell pepper. And thinly coat them with a kitchen brush.
Then, flip the slices over and coat the other side with the oil.
Now, let’s enjoy the Yakiniku. Heat a griddle and arrange all the vegetables on it.
And now, place the beef slices onto the griddle. Short ribs and round are popular cuts in Yakiniku.
And add the okra wrapped in pork.
Now, flip the beef over.
Flip the vegetables over also and brown the other sides. The bamboo stick will help keep the onion from separating.
Now, the beef is ready.
As soon as each ingredient is cooked, enjoy it with the sauce, or salt and lemon juice. If you want to make the sauce sweeter, we recommend adding honey to taste.
The pork is almost ready.
Sprinkle the salt on the okra wrapped in pork. And squeeze the lemon slices over it.
Oiling the vegetables beforehand will help cook them evenly and you don’t need to add extra oil while cooking.
Corn on the cob and pumpkins are pretty firm so don’t use a ceramic knife otherwise it will snap.