Cathy re: "Japanese" sauces

Cathy, I have been also looking for a sauce served in Benihana, Ron of Japan,
Kyoto, Rokbonki, Suntory etc. restaurants in America. It is sometimes called
Kogan shrimp or Kogane-Yaki which I believe is something like "Golden shrimp"
or "Golden grilled". Perhaps the name has been created specifically to suit the
recipe rather than coming from cultural/linguistic roots. Michelle and I have
had many discussions regarding this topic and she, in particular, has been very
helpful in trying to dissect the ingredients. In one of my postings to her I
mentioned that this may well be a westernized recipe created by some clever
Japanese chef. She and her mother concurred.

I have experimented at home but I can't get it right. I shop at Yaohan and I
have tried using Japanese mayonnaise. I have tried Japanese web sites and non-
Japanese websites. I have consulted Japanese cookbooks, both traditional and
westernized. It is a dish unlike other dishes and it does appeal to the
palate. (It probably does not have the healthiest of ingredients which is why
it tastes so good to us here in the West.) As you say, there are hundreds of
people looking for this, and there is a reason why. It really doesn't matter
if the Japanese chef cooking on the teppan 24" in front of me invented it or
not.

I enjoy Japanese food and like going to Japanese restaurants here in my city.
I enjoy many ethnic foods and I like to learn about the cultures associated
with the cuisines. I try to constantly educate myself.

Believe me, there are probably 100,000 ways to make Swedish meatballs. That's
fine. I like my Grandmother's recipe, perhaps because I was raised with it.
There may well be one way to prepare a Japanese dish or there may be as many
ways as there are people in Japan. It's all okay.

One of the Joys of cooking is the interchange of ideas. I have written to a
Japanese friend to see if he can help. He was head chef at Suntory restaurant
and after living and cooking here he is well acquainted with both Western and
Japanese tastes. And he is a marvelous chef.

Thanks for your input. I think we'll put this one to rest until we find the
recipe.