Japanese grilled meat (Yakiniku)

1. For the sauce, finely grate the apple and garlic and mix with the soy sauce, mirin, sugar, sesame oil and toasted sesame seeds.

2. Cut the beef and pork belly into bite-sized slices about 3 mm thin (easier when half-frozen).

3. Toss half the meat with a third of the sauce and leave for 15 minutes; divide the remaining sauce into small dipping bowls.

4. Cut the pepper into strips and the onion into 1 cm rings and brush them lightly with oil.

5. At the table, on a tabletop grill or a cast-iron pan over high heat, cook a few slices at a time for 30-60 seconds per side, with the vegetables alongside for 3-4 minutes.

6. Everyone cooks their own meat and dips it in the sauce, eating it with rice and lettuce leaves.

Tip: Yakiniku ("grilled meat") grew out of Korean barbecue in Japan and is now a favourite night out with friends. Alternate marinated and plain slices, and leave the fattier pork belly for last – its smoke would drown the beef.