The most difficult thing about making teriyaki sauce was the shopping. I found reduced-salt soy sauce around the corner, but mirin required a trip downtown. Hard part over, I stirred the soy and mirin together with some flavorings, then let them simmer for an hour. Easy-peasy, so I had plenty of time to cook the rest of a copious dinner. You´d think. But no. We had teriyaki salmon and bok choi and rice, and none of it was enough. My brother and his beloved were out the door by ten, just in time to hit the supermarket before it closed.