Jii-jii’s Teriyaki Flank Steak

A reconstruction, still in progress. The four ingredients are his; measurements are a first guess.

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Slice a 2- to 2.5-pound flank steak thin across the grain, into long strips like thick-cut bacon. Combine ⅔ cup soy sauce, 2 tablespoons sugar, 3–4 cloves garlic, minced, 1 teaspoon white pepper, and 2 green onions, thickly sliced. Marinate the strips for at least 30 minutes, or up to a couple of hours if you can wait.

Grill over hot charcoal, a few minutes per side, pulling the strips when the edges are dark. Eat one off the grill before anyone else gets there.