Green Onion Sauce For Yakiniku (Grilled Meat)

• 200 grams Green onion
• 1 tbsp Lemon juice
• 1 tbsp Sesame oil
• 1 to 1 1/2 teaspoons Salt

1. Finely chop the green onion.
2. Add the A ingredients, mix together and it's done.
3. The volume of the green onions will decrease to about half.
4. Serve in small plates, one per person.
5. Eat with pork belly or neck.
6. It also goes well with grilled chicken and hamburgers.
7. This is our family's pork belly yakiniku (griddle cooked meat).
8. We cook the vegetables in the fat that comes out of the pork belly, so they're delicious.
9. I used pork neck, pork belly (sliced 5 mm thick) and free-range chicken.
10. The vegetables we used: turnip, bean sprouts, onion, king oyster mushrooms, carrot, komatsuna greens, sweet potato.
11. The summer version of this includes eggplant, peppers, kabocha squash and so on.
12. And of course, lots of cabbage.
13. We eat some raw first...
14. ...then cook the remainder on the griddle with salt, pepper and mayonnaise.
15. Cabbage cooked with mayonnaise is delicious.
16. Bean sprouts cooked in the fat from the meat is delicious too since it doesn't get watery.
17. Griddle cook the turnips and serve with salt.
18. Griddle cook the sweet potatoes and top with butter.
19. Quickly stir fry the stems of the komatsuna greens.

green onion, lemon juice, sesame oil, salt

Taken from cookpad.com/us/recipes/170243-green-onion-sauce-for-yakiniku-grilled-meat (may not work)