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Looks great. Here's a plug for Mastering the Art of Japanese Home Cooking by Masaharu Morimoto. For the most part easy authentic, with noted improvisations one can use as models. His teriyaki sauce is good bang-for-buck to make fresh. One could swap in a more interesting sugar, or add homemade Sicilian tomato paste, or a bit of good fish sauce, to vary the flavor. For chicken teriyaki, he fries the chicken bits golden, adds bits of sauce along with a bit of cornstarch/water slurry, in a few stages. I'm finding this sort of thing a very quick dinner, working alone away at my Manhattan apartment.

with corn on the cob, broccoli salad and a nice martini. No complaints

with corn on the cob, broccoli salad and a nice martini. No complaints

Way to go, round 2, looks just perfect.

Looks like party time, delicious cook, awesome drink.

Congrats Seth nice color choice