What I like about Nigella Lawson's recipe is that it uses mirin (sweet rice wine) and soy sauce as a base with a little sake and other ingredients thrown in. Some recipes I've tried have you start with bottled teriyaki sauce and mix in other ingredients. I thought this recipe was cleaner and brighter.
When I went to my favorite Asian market to purchase the sake and mirin, I was surprised to fine a variety of sakes, at different price points and sizes. And frankly I had no idea how to choose. It's different when I'm at a sushi restaurant and all I have to do is order small or large.
There was sake in elegant glass bottles, in jars with pop tops and even small aluminum cans (serve chilled!). I decided on a small bottle of mid-priced sake; the one with the eye-catching red dragon on the label was the winner.
The dish comes together quite easily, but leave enough time. There's a little chopping and marinating involved. You can find the recipe on pages 38-40 of Nigella Kitchen (lots of pictures, not a lot of steps) or you can find it here.
To find out what other cooks came up with, look here. It's worth it because there is quite a variety of yummy-looking dishes.