Teriyaki is all about the sauce -- our non-traditional* take includes tamari, mirin, agave, ginger, garlic and black pepper. Rumors of an additional 1 tbs. of hoisin sauce are unconfirmed at this time. ;)
Normally you would marinate the protein (in this case, seitan) and then grill or broil to finish. Tonight we poured it over the stir-fried seitan along with carrots, red bell pepper, king trumpet mushrooms, baby corn and a base of thick noodles.
* (a.k.a. "you're doing it wrong!")