Teriyaki

• 1 or 1½ lbs. sliced beef or chicken
• ½ cup shoyu
• ½ cup sugar, or less to suit one’s taste
• ¼ tsp. monosodium glutamate
• 2 tbsp. mirin or sherry wine
• 1 little clove of garlic, chopped very fine
• 1 inch piece ginger, crushed

Combine ingredients and let beef or chicken soak for at least an hour and a half or two hours. Broil in oven or over charcoal. For Korean style sauce, add: 2 tbsp. sesame seed oil, 1 tsp. sesame seeds, a little chili pepper and ¼ cup chopped green onions.