1. Make Yakiniku Sauce. Slice dried chilli pepper to thin small rounds. Add all the ingredients for the sauce except sesame oil in a pot. Stir and cook until it starts to boil. Add sesame oil and stir.
2. Cut Onions in a half, then slice 1/2" thick. Cut pepper into 1/2" width. Slice zucchini and Kabocha pumpkin into 1/2" thick. Cut the stems out from Shiitake mushrooms.
3. Heat the electric grill at high heat with cooking oil. Start grilling vegetables that takes longer than meat. Then cook sliced meat as you eat along with the dipping sauce.
