Originally Posted by Damien
Can you describe the sauce? Is it creamy? nutty? sweet? citrusy? oily? Spicy? what color?, thin like soy sauce or thick like sweet and sour?
The sauce is an ingredient in a dish, so I have not been able to get a taste of it separately. That said, it is a medium brown, appears to be about the consistency of ketchup (it is squeezed from a bottle onto fried rice, so the consistency could be off a little), and adds a nice rounded heat and slightly red/brown color to the rice when added at a rate of about - eyeballing - a teaspoon per half cup of rice.
The grandboys asked me to try so I tell them how to make it. Initially, I was sure that it was one of the eleventy dozen oriental bean sauces, but I am not arriving at enough spice without adding way too much of the sauce. Mixing the obvious suspects (like rooster sauce, chilies in oil etc) into a couple of brown bean pastes doesn't give the right heat. Szechuan peppercorns are not involved.
Koi is not a "fine dining" experience; it is good solid hibachi cooking, so the answer is not going to be too exotic, but it is eluding me.
All help appreciated!