I know of no Japanese family that serves teriyaki sauce at the table, or raw on meat. That is a totally American thing, a love of sweet sauces. Just like Chinese Duck Sauce, which does not exist in China. Anyways, I love this stuff too.
Teriyaki Table Sauce:
2 cups Shoyu (I used Yamasa Brewed, but, Tamari is great too)
2/3 cup honey (adjust for sweetness)
1/4 cup sake
1/8 cup juice (can be sweet lime, pineapple, Meyer lemon)
1 tablespoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon toasted sesame oil
1/8 teaspoon rayu or other chile oil (no seeds or pulp is best)
Bring ingredients to a simmer, hold at simmer for 5 minutes. Reduce heat to keep warm.
make a slurry of 2 tablespoons arrowroot or cornstarch and 1/8 cup water. Adding slowly while stirring into hot teriyaki mixture until mixture coats back of metal spoon. Note that it will double in thickness as it cools. Too much starch ruins it.
Once starch turns clear and thickness is correct (it may not take all the starch slurry), remove from heat and cool.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
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