In a small saucepan, combine soy sauce, sake, mirin, sugar, sesame oil, grated garlic, and grated ginger.

Heat over medium-low heat and simmer for 3–4 minutes, stirring occasionally. This cooks off the alcohol from the sake and mirin while allowing the sauce to thicken slightly.

Once the sauce has reduced slightly, turn off the heat and stir in the sesame seeds and chopped green onion.

If the sauce tastes too strong or has reduced too much, add a small splash of water to adjust the flavor.

This recipe makes about 5 tablespoons of sauce. For about 10 oz (⅔ lb) of meat, use about 3 tablespoons as a marinade before grilling, and reserve the remaining sauce for dipping. Marinating the meat first allows the sauce to caramelize on the grill and creates the smoky aroma that makes yakiniku so flavorful.

Prepare about ¾ cup finely chopped green onion (roughly half of a large Japanese long onion).

To chop it by hand, make shallow diagonal cuts about ⅛ inch apart along the onion, scoring only halfway through. Flip the onion and repeat the same diagonal pattern.

Cut the onion in half lengthwise, stack the pieces, and slice across to create finely chopped green onion.

Place the chopped onion in a bowl and mix with chicken stock powder, black pepper, lemon juice, oyster sauce, and sugar until evenly combined.

You can also use a food processor to chop the onion if you prefer.