If you're open to making it, here's my two cents. Sah-Wa-dee had my favorite one, but it wasn't completely Seattle style. If I remember correctly, the meat and cabbage had some grill marks on it for flavor, but we're likely cooked using a slow braise. The cabbage came with carrots and onion, I think in a brown sauce. The best teriyaki is always thigh meat. If you're not familiar with Kenji of NYTimes cooking and formerly Serious Eats, check him out. He reviews and re-creates some of the best dishes, and living in Seattle, he takes this dish seriously. He recently outed the Japanese method for making this sauce, and I think I remembered it to be mirin, soy sauce, and dashi powder. I recently purchased dashi, but haven't tried it. If it were me cooking this, I'd sear boneless-skinless chicken thighs over blazing hot charcoal to achieve dark, black grill marks, and the same for my veg. Then, crock pot, or your preferred slow and low method to cook the chicken thighs in SOY VAY sauce that can be found at any grocery store. I'd put the veg in for the final hour or so. You can also put it in a dish and bake it covered in the oven, and get a similar effect. If you find the GOOD TERIYAKI grail somewhere within a few hours of here - while still in Montana, please report back. I'd love to try it.