After some more fine tuning, I'm now down to this recipe for our teriyaki:
0.3 cups safflower oil
0.3 cups + 2.0 tbsp soy sauce
0.25 cups Splenda
2.0 tbsp sesame oil
0.25 tsp guar gum
Combine into tupperware container, and shake vigorously.
This version decreases the sweetness and punches up the saltiness a bit, which both Young and I prefer.
