I once worked at a Toyota plant & they had a large cafeteria that offered a lot of Japanese dishes.
One I enjoyed was a spicy beef stew poured over a bed of white rice. I started making it at home starting with Dinty, adding sauteed onions, garlic & mushrooms with Franks Red Hot sauce. Not quite what I was after but wife loved it so I've made it for years.
Finally I backed off on the cooking time for the onions keeping them crunchy & more oriental style. Then it hit me, Franks, & other hot sauces work well for some things, some not so well.
Huy Fong Shricacha hit it out of the park. Just what it needed. I had yet to be introduced to this when I first started making the dish, but better late than never.
Jim mentions Cholula, which made me think of this, your taste may differ.
