This recipe is pretty flexible. Broccoli, asparagus, or another vegetable will stand in nicely. Noodles could substitute for rice. Orange juice will cover for clementine. This is a great recipe to adapt to use your favorite ingredients, or at least the ones you have sitting in your fridge at the moment.

This isn’t a real teriyaki sauce, but it’s definitely inspired by one. Teriyaki sauce is one of those things that is really easy to make at home successfully, so if you’ve been going without or buying expensive bottles of the stuff, you can stop! It literally has three ingredients – soy sauce, sugar, and mirin – but you can obviously get creative with it if you like.

I added clementine zest and juice to my teriyaki sauce. I love the sweetness and the bright citrus note it adds. I think any citrus you have would work here, and you can even leave it out altogether: just substitute water for the juice and add a little more sugar if you like.

Winter is high season for clementines. If you haven’t already picked up one of those enticing wooden crates full of them at the supermarket, I encourage you to do so. They are sweet, seedless, easy to peel, and all-around amazing. You will finish the entire crate, I promise you. And if not, now you have a recipe to use some of them in.

If you like, add some sesame oil, or garlic, or ginger to the sauce. I love it how it is, and appreciate its simplicity, but this sauce can be used more as a base sauce you can embellish any which way you like.

This dish can be made with as many, or as few, varieties of mushrooms as are available.