Mongolian Grill

It was a very rich flavor, kinda like soy on steroids. I know one was water to finish the noodles, then some kind of soy, and maybe oyster/fish/seafood sauce?

That's a bit BBQ right? I'll def try it

Get yourself some ABC sweet soy. I have to get it off of amazon. Difference maker for fried rice.

Local hibachi takes kikkoman bbq sauce and adds butter. Dak sauce is what they call it.

I’ve had the same problem trying to figure out how to make fried rice that tastes like the Japanese steakhouses. Last time I went, I noticed they used a brown sauce with light-colored particles along with soy sauce and butter. I asked the cook to give me some of the sauce with particles and he said it was Japanese mustard. It definitely had a bit of horseradish in it, but was not like mustard. I bought a couple of small containers and used them in my next attempt at fried rice. Was certainly the missing flavor I needed.

I have used mirin and other sauces to make numerous teppanyaki sauces I found online but none were what I was looking for. I have not been able to find a recipe online for “Japanese mustard” that contains horseradish as an ingredient.

Is it possible this is the same flavor you are asking about? Could be a mixture of soy sauce and some mustard that has horseradish. Has a little bite.

ETA: I found this picture online. Looks like the one on the left.

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The one i'm looking for is the color of soy. Of course, it was 20 years ago or longer last time I had it.
Who knows what they used. I reached out to Randy and Eddie hoping they might remember

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Perhaps minced ginger root? Mixed with soy sauce?

Got pretty damn close today.
Light soy sauce, little sugar, oyster sauce

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Dark soy sauce?

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Wasn't the target flavor. Neither was black vinegar