[Gracie2006]

Once a week I treat myself to it at lunch. I get it at a Teriyaki place across the street from my office. I have been trying to fix it at home to save some $$. I use any combo of vegies and either chicken breast meat or shrimp. I usually use napa cabbage, onion/green onion, carrot, oyster or s**taki mushrooms and sometimes red bell pepper. Here's the deal. I can't get mine to taste like the restaurant's. I stood there and watched them prepare it. The only difference I can see is something in a squirt bottle they finish it off with. I thought it was soy sauce. I usually just use lower sodium soy sauce (Kikoman). I have tried it with and without garlic and ginger. I have experimented with different oils, peanut, light olive and vegetable. I have tried it with and without the seasoning packet that comes with the soba noodles. I have tried various vegie combinations. I just can't get it right. Is there a particular brand of soy sauce that I should use? Am I doing something wrong or is it just that the restaurant's is going to taste better because I did not cook it? Kind of like a mom and daughter following the exact same recipe but mom's always tastes better. HELP!