I started messing around with mirin a while ago, but now that I have my own brand new shit-hot BBQ I can really start teppanyaking like a king. The corn came out the best. Slightly charred on the char-grill, I basted the kernels with sweet sweet mirin, finely diced garlic and melted butter. I had a series of small (chef-like) oil-fires on my hands and the neighbours upstairs poked their heads out the window looking slightly concerend with all the smoke, but the results were outstanding. The lamb steaks were basted in mirin, garlic and rosemary. Bambino Bocconcini and basil made an appearance in the salad, along with some super-finely diced red cabbage for colour.