Grilled Korean-style beef short ribs in teriyaki marinade

Mix soy sauce, sake, a splash of mirin, a little brown sugar, freshly grated ginger, thinly sliced green onions and a little turmeric; whisk.

Add the thinly sliced short ribs and coat them in the marinade.

Cover and refrigerate 4 to 12 hours, tossing with tongs a couple of times; here exactly 5 hours.

Put the ribs straight from the marinade onto the grate over glowing, ashy white coals; if flames come through the grate, wait.

Grill about 2 minutes on the first side, flip, and move any over hotspots to the outside.

Grill the other side a couple of minutes, optionally brushing on leftover marinade for more of a glaze.

Flip once more and give the painted-on marinade another minute to sear; about five minutes in all.

Brush or spoon the accumulated plate juices over the top; serve with rice and coleslaw, scatter with sliced green onion and coriander flowers, and cut between the bones with scissors at the table.