4 Cornish hens, split down the breast
Salt and pepper
1 cup soy blend (recipe below)
1/2 cup mirin (or 2 tablespoons honey, mixed with 1/2 cup water)
1/4 cup sugar
1/2 cup white wine

For the soy blend:

3 cups soy sauce
1/4 cup minced garlic
1/4 cup minced ginger

Start a moderately hot grill fire. Sprinkle hens with salt and pepper, and drizzle with a little soy blend. Grill, first skin side down; as skin begins to brown, turn hens frequently, taking care not to let skin burn.

Meanwhile, combine remaining soy blend in a small saucepan with mirin, sugar and white wine, and bring to a boil over medium-high heat. When it boils (do not let it boil over), reduce heat to low, and simmer until slightly thickened and very glossy.

When hens are just about done (they will take about 20 minutes), spoon or brush half the teriyaki glaze over the bone side, and grill, bone side down, until nicely browned. Then spoon or brush remaining glaze over skin side, and grill, skin side down, until dry and glossy but not burnt. Cut in quarters. Serve hot or at room temperature.

For the soy blend: Combine all ingredients, and store in refrigerator, covered, for up to a day before use.