Recipe(tried): Kobe Copycat Fried Rice and Shrimp Sauce - a second copycat

Tried the recipe posted here: (/recipes/kobe-shrimp-sauce-recipe-and-kobe-style-fried-rice-copycat-recipes-1413071) and made some adjustments. Keeping in mind that hibachi chefs cook without measurement, trusting on their training to alter seasoning with each order, I did not measure precisely, but the following should be a good approximation:

KOBE COPYCAT FRIED RICE

2 cups cooked rice
1 1/2 cups of a combination of peas and carrots- peeled and diced into pea-sized pieces
1/4 cup white onion, chopped (optional)
1/4 cup green onions, thinly sliced
2 to 3 cloves garlic, minced/pressed
2 tbsp butter
3 tbs peanut oil, or a combination of peanut and sesame oil (No Olive Oil!)
2 eggs, whisked and set aside
3 tbsp soy sauce (or tamari)
2 tbsp sake
2 tbsp mirin
1/4 tsp ground white or black pepper
2 tsp gomasio or additional seasonings of choice- depending on the venue, usually some dashi powder or other soup powder, nameshi, or msg is added.
salt to taste

The day before, prepare garlic butter (just combine garlic with butter) and rice, refrigerate both overnight in closed containers. If you're pressed for time, skip these steps, use prepared rice but let it dry out a bit and add garlic along with carrots.

Before cooking, have all your ingredients prepped, and let the rice come to room temperature (or pop in the microwave). Heat a large wok or saute pan over medium-high heat. Add oil and let it heat. Briefly stir fry onion if using and carrots until slightly softened and lightly caramelized, then set aside.

Add more oil in the wok/pan, let it heat for about one minute. Then, moving quickly, crack the eggs into the pan and begin scrambling just to break up the yolks into the whites (about six seconds), then while the egg is still wet add rice and a pat of garlic butter, toss for a few seconds to melt the butter and coat rice, then add carrots/onions and peas.

Briefly stir-fry using a spatula, scooping and turning the rice to distribute ingredients, then make a little well in the pan, pour soy sauce in and let it sizzle for a few seconds (it will ensure more even distribution and add a toastier flavor). Begin stir frying again, simultaneously adding the rest of the liquid seasonings. Stir fry to coat rice evenly with seasonings and oil with the same scooping and flipping motion, breaking up large chunks if they form.

Finally, add green onion, pepper and additional flavoring ingredients, stir-fry for a final minute, and serve. All this should be done rapidly, 3-5 minutes between cracking the eggs and serving, to keep the eggs from overcooking. Taste for seasoning and adjust as needed.

You can always scramble the egg first, taking it out when just set but still runny, and add back in at the end of cooking along with green onions, but the texture will be slightly different.

KOBE COPYCAT SHRIMP SAUCE

For the sauce, this is definitely not quite Kobe's but close enough. It should be prepared the day before cooking to let the flavors set.

2 cups mayonnaise (use kewpie, or miracle whip plus 2 tsp rice vinegar)
1 Tbsp sugar
1/4 tsp salt
1 small clove or garlic, pressed
2 Tbsp ketchup
1 Tbsp lemon juice
1/4 tsp Tabasco sauce (3-4 dashes)
2 tsp mustard powder
1 tsp ground ginger
1 tsp paprika
1/4 tsp ground black pepper
1/4 tsp ground white pepper

Mix all ingredients, use water to thin if necessary.