We've been on a mission in my kitchen to replicate the taste of the fried rice you get when at a decent hibachi restaurant. In my travels, I have managed to replicate Chinese style fried rices, but I can never seen to nail the special flavor that Hibachi chefs manage to create at their restaurants. Whenever I have asked about their special ingredients, the answer I have received is "salt" -- clearly not the secret.
Yesterday, I found a receipe that included Hon Dashi (Bonito flavored broth). Could this be the secret ingredient that separates the Japanese style from the Chinese style? All of my web searches seem to return very similar ingredients, and nothing to distinguish the two -- until this recipe.