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I also stir-fried the cabbage, as friends had recommended, with ginger, garlic and the last mushroom in my now nearly empty vegetable bin, adding Asian flavors — sesame oil, soy sauce, mirin, sesame seeds and a drop of chili garlic sauce.

Add the sake, mirin, soy sauce, and chicken stock and bring to a boil.

Unlike the numbing-hot Sichuan version, this one is savory and sweet, with the classic Japanese flavors of soy, sake and mirin, and comes together even faster, if you can believe it.

In a liquid measuring cup or small bowl, mix together the soy sauce, sugar, sesame oil, mirin if using and garlic.

Now, I know it’s teriyaki’s signature marinade, which involves soy sauce, sake or mirin, and sugar.