~john wrote:

> I've never actually been to a Benihana, but since there's a multitude
> of clones popping up around the country I figured I use Benihana-style
>
> hibachi steak houses. We have "Ichiban", "Shogun" and "Kanapia of
> Tokyo". The sauce is served along side the mustard and ginger sauces
> and is a deep bright red, slightly darker than ketchup. They don't
> always serve it unless asked for, usually served as a dipping sauce
> for
> the "Hibachi Steak".

In the "Eggplant" thread i mention living near a "China town" and
several stores there have extensive condiment sections.

The sauce being described reminds me of "Pat Chun" Chili Garlic Sauce,
11 ounces for 99 cents, goes very well with soy sauce and can take
additions of fish sauce and ginger very well. The Pat Chun is a dark
red sauce but there is also a product the label of which is all in
Chinese but the ingredients list added in english lists only chopped
garlic, chopped chili and vinegar and is very good also.
---
JL