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1 | 00:00:02,080 | 00:00:03,640 | MAEVE O'MEARA: This week on The Chefs' Line, | MAEVE O'MEARA: This week on The Chefs' Line, |
2 | 00:00:03,839 | 00:00:07,040 | the professionals from Sydney restaurant Sokyo | the professionals from Sydney restaurant Sokyo |
3 | 00:00:07,240 | 00:00:09,000 | go up against four home cooks | go up against four home cooks |
4 | 00:00:09,199 | 00:00:12,240 | who think they can beat the chefs at their own game. | who think they can beat the chefs at their own game. |
5 | 00:00:12,439 | 00:00:15,240 | I'm pretty pumped up, with a healthy dose of nerves in reserve. | I'm pretty pumped up, with a healthy dose of nerves in reserve. |
6 | 00:00:15,439 | 00:00:18,640 | The home cooks will showcase their best Japanese cuisine | The home cooks will showcase their best Japanese cuisine |
7 | 00:00:18,839 | 00:00:21,800 | as they battle against Sokyo's chain of command, | as they battle against Sokyo's chain of command, |
8 | 00:00:22,000 | 00:00:26,120 | starting with the apprentice chef right up to the head chef. | starting with the apprentice chef right up to the head chef. |
9 | 00:00:26,320 | 00:00:29,039 | MAN: Everyone calls me Turbo because I'm always moving around. | MAN: Everyone calls me Turbo because I'm always moving around. |
10 | 00:00:29,239 | 00:00:31,000 | I don't slow down. I never slow down. | I don't slow down. I never slow down. |
11 | 00:00:31,199 | 00:00:33,119 | It's the ultimate food fight | It's the ultimate food fight |
12 | 00:00:33,320 | 00:00:35,759 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
13 | 00:00:35,960 | 00:00:39,119 | MELISSA LEONG: They exhibited the true spirit of Japanese cuisine. | MELISSA LEONG: They exhibited the true spirit of Japanese cuisine. |
14 | 00:00:39,320 | 00:00:42,000 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
15 | 00:00:42,200 | 00:00:44,280 | DAN HONG: It's absolutely delicious. | DAN HONG: It's absolutely delicious. |
16 | 00:00:44,479 | 00:00:47,039 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
17 | 00:00:47,240 | 00:00:49,119 | renowned chef Mark Olive | renowned chef Mark Olive |
18 | 00:00:49,320 | 00:00:51,640 | and food writer Melissa Leong. | and food writer Melissa Leong. |
19 | 00:00:51,840 | 00:00:53,759 | And let's cook! | And let's cook! |
20 | 00:00:53,960 | 00:00:55,719 | Which home cook has what it takes | Which home cook has what it takes |
21 | 00:00:55,920 | 00:00:58,399 | to make it to the end of The Chefs' Line? | to make it to the end of The Chefs' Line? |
22 | 00:01:09,120 | 00:01:12,319 | Japanese week kicks off with four passionate home cooks | Japanese week kicks off with four passionate home cooks |
23 | 00:01:12,519 | 00:01:15,079 | ready to put their skills to the test. | ready to put their skills to the test. |
24 | 00:01:15,280 | 00:01:17,319 | Education assistant Blainie, | Education assistant Blainie, |
25 | 00:01:17,519 | 00:01:21,599 | her love of Japanese anime led to her passion for Japanese cuisine. | her love of Japanese anime led to her passion for Japanese cuisine. |
26 | 00:01:21,799 | 00:01:25,640 | In 2005, I finally got to go to Japan. | In 2005, I finally got to go to Japan. |
27 | 00:01:25,840 | 00:01:29,400 | I love the food, I love the culture. I just love everything about it. | I love the food, I love the culture. I just love everything about it. |
28 | 00:01:29,599 | 00:01:31,159 | I've just got some bean shoots here. | I've just got some bean shoots here. |
29 | 00:01:31,359 | 00:01:34,759 | Adam from Brisbane has always felt a connection to the culture. | Adam from Brisbane has always felt a connection to the culture. |
30 | 00:01:34,960 | 00:01:37,120 | I'm very much a child of the Karate Kid generation. | I'm very much a child of the Karate Kid generation. |
31 | 00:01:37,319 | 00:01:39,280 | Always had an interest in Japanese culture | Always had an interest in Japanese culture |
32 | 00:01:39,479 | 00:01:41,280 | and I guess food followed from that. | and I guess food followed from that. |
33 | 00:01:41,479 | 00:01:44,879 | Japanese-born Naoko learned to cook from her mother. | Japanese-born Naoko learned to cook from her mother. |
34 | 00:01:45,079 | 00:01:47,719 | My mother is a professional chef, | My mother is a professional chef, |
35 | 00:01:47,920 | 00:01:50,439 | so she always cooks. | so she always cooks. |
36 | 00:01:50,640 | 00:01:52,599 | That influenced me a lot. | That influenced me a lot. |
37 | 00:01:52,799 | 00:01:56,799 | I'm cooking tonight for my Australian side of the family. | I'm cooking tonight for my Australian side of the family. |
38 | 00:01:57,000 | 00:01:59,479 | Mmm! It's beautiful. Oh! | Mmm! It's beautiful. Oh! |
39 | 00:01:59,680 | 00:02:03,439 | And finally, physiotherapist and mum Larissa. | And finally, physiotherapist and mum Larissa. |
40 | 00:02:03,640 | 00:02:06,159 | What type of beans are they? Japanese! | What type of beans are they? Japanese! |
41 | 00:02:06,359 | 00:02:08,240 | So, I had children about four years ago, | So, I had children about four years ago, |
42 | 00:02:08,439 | 00:02:10,360 | and that's when I became really passionate | and that's when I became really passionate |
43 | 00:02:10,560 | 00:02:13,360 | about cooking Japanese cuisine - for the health benefits - | about cooking Japanese cuisine - for the health benefits - |
44 | 00:02:13,560 | 00:02:15,840 | but also the wonderful flavour, as well. | but also the wonderful flavour, as well. |
45 | 00:02:17,360 | 00:02:18,960 | DAN HONG: Welcome to The Chefs' Line. | DAN HONG: Welcome to The Chefs' Line. |
46 | 00:02:19,159 | 00:02:23,159 | This week, we're celebrating Japanese cuisine. | This week, we're celebrating Japanese cuisine. |
47 | 00:02:23,360 | 00:02:25,000 | So, who is ready to cook some Japanese food? | So, who is ready to cook some Japanese food? |
48 | 00:02:25,199 | 00:02:27,360 | Absolutely. Yeah! | Absolutely. Yeah! |
49 | 00:02:27,560 | 00:02:28,360 | Definitely | Definitely |
50 | 00:02:28,560 | 00:02:31,719 | Home cooks, you're about to face off against the chefs' line | Home cooks, you're about to face off against the chefs' line |
51 | 00:02:31,920 | 00:02:35,599 | of one of Sydney's best Japanese restaurants. | of one of Sydney's best Japanese restaurants. |
52 | 00:02:35,800 | 00:02:38,400 | That is Sokyo! | That is Sokyo! |
53 | 00:02:42,199 | 00:02:43,960 | Sokyo has established itself | Sokyo has established itself |
54 | 00:02:44,159 | 00:02:47,599 | as one of Australia's leading Japanese restaurants, | as one of Australia's leading Japanese restaurants, |
55 | 00:02:47,800 | 00:02:51,639 | celebrating contemporary flavours against a stylish, modern backdrop. | celebrating contemporary flavours against a stylish, modern backdrop. |
56 | 00:02:51,840 | 00:02:53,120 | Can you cut two perfect pieces? | Can you cut two perfect pieces? |
57 | 00:02:53,319 | 00:02:55,719 | The restaurant is run with customary precision | The restaurant is run with customary precision |
58 | 00:02:55,920 | 00:02:57,719 | by executive chef Chase Kojima. | by executive chef Chase Kojima. |
59 | 00:02:57,920 | 00:03:00,719 | Here at Sokyo, we give it an Australian twist | Here at Sokyo, we give it an Australian twist |
60 | 00:03:00,919 | 00:03:01,919 | with the Japanese flavours. | with the Japanese flavours. |
61 | 00:03:02,120 | 00:03:05,599 | Using traditional techniques, but giving it a little fun and sexiness | Using traditional techniques, but giving it a little fun and sexiness |
62 | 00:03:05,800 | 00:03:06,759 | and more life to it. | and more life to it. |
63 | 00:03:06,960 | 00:03:09,639 | Finish it with some chives. Thank you, Chase. | Finish it with some chives. Thank you, Chase. |
64 | 00:03:11,479 | 00:03:14,039 | Mmm. Delicious. | Mmm. Delicious. |
65 | 00:03:14,240 | 00:03:16,759 | My philosophy, we keep it very minimal, | My philosophy, we keep it very minimal, |
66 | 00:03:16,960 | 00:03:18,879 | we use the finest Australian produce, | we use the finest Australian produce, |
67 | 00:03:19,079 | 00:03:22,560 | and giving it that mix with the Japanese flavours and twists. | and giving it that mix with the Japanese flavours and twists. |
68 | 00:03:22,759 | 00:03:24,439 | That's extraordinary lamb. | That's extraordinary lamb. |
69 | 00:03:24,639 | 00:03:26,520 | It's so delicious. | It's so delicious. |
70 | 00:03:26,719 | 00:03:30,520 | Well, welcome, Sokyo, and welcome, executive chef Chase. | Well, welcome, Sokyo, and welcome, executive chef Chase. |
71 | 00:03:30,719 | 00:03:32,960 | Can you please introduce your chefs' line? | Can you please introduce your chefs' line? |
72 | 00:03:33,159 | 00:03:36,039 | So, we have Rebecca, she's a third-year apprentice. | So, we have Rebecca, she's a third-year apprentice. |
73 | 00:03:36,240 | 00:03:40,079 | Alex, our station chef, and then we have Daniel, my sous-chef. | Alex, our station chef, and then we have Daniel, my sous-chef. |
74 | 00:03:40,280 | 00:03:43,520 | And myself, Chase, I'm the executive chef at Sokyo. | And myself, Chase, I'm the executive chef at Sokyo. |
75 | 00:03:43,719 | 00:03:47,240 | First to cook this week is apprentice chef Rebecca. | First to cook this week is apprentice chef Rebecca. |
76 | 00:03:47,439 | 00:03:48,479 | Please step up. | Please step up. |
77 | 00:03:48,680 | 00:03:52,719 | You are first in line to face off against our four home cooks. | You are first in line to face off against our four home cooks. |
78 | 00:03:52,920 | 00:03:55,240 | Hey, Rebecca. What do you think of your competition here? | Hey, Rebecca. What do you think of your competition here? |
79 | 00:03:55,439 | 00:03:56,680 | They're looking pretty confident, | They're looking pretty confident, |
80 | 00:03:56,879 | 00:03:59,800 | but once we start the cook, they'll be shaken up. | but once we start the cook, they'll be shaken up. |
81 | 00:04:00,000 | 00:04:02,360 | ALL: Whoa! | ALL: Whoa! |
82 | 00:04:02,560 | 00:04:05,000 | And now to find out what you're gonna cook. | And now to find out what you're gonna cook. |
83 | 00:04:05,199 | 00:04:11,560 | We want to see up on the pass a plate of tempura. | We want to see up on the pass a plate of tempura. |
84 | 00:04:11,759 | 00:04:15,000 | Tempura is a method for frying vegetables or seafood. | Tempura is a method for frying vegetables or seafood. |
85 | 00:04:15,199 | 00:04:18,279 | The secret lies in the batter, which should be light and fluffy | The secret lies in the batter, which should be light and fluffy |
86 | 00:04:18,480 | 00:04:21,879 | for it to achieve the desired crispy finish and crunch. | for it to achieve the desired crispy finish and crunch. |
87 | 00:04:23,120 | 00:04:26,879 | Tempura is often served with rice or noodles and dipping sauce. | Tempura is often served with rice or noodles and dipping sauce. |
88 | 00:04:28,040 | 00:04:31,759 | It's really up to you what type of tempura you're going to do. | It's really up to you what type of tempura you're going to do. |
89 | 00:04:31,959 | 00:04:35,720 | And picking the best plate tonight, Melissa! | And picking the best plate tonight, Melissa! |
90 | 00:04:35,920 | 00:04:36,720 | Excellent! | Excellent! |
91 | 00:04:36,920 | 00:04:38,560 | Well, keep it light, keep it crisp, | Well, keep it light, keep it crisp, |
92 | 00:04:38,759 | 00:04:41,360 | and I look forward to seeing what you come up with. | and I look forward to seeing what you come up with. |
93 | 00:04:41,560 | 00:04:44,720 | As our blind-tasting judge, Melissa will taste each dish | As our blind-tasting judge, Melissa will taste each dish |
94 | 00:04:44,920 | 00:04:49,040 | without knowing if it was made by a home cook or the apprentice. | without knowing if it was made by a home cook or the apprentice. |
95 | 00:04:49,240 | 00:04:52,279 | You have 80 minutes. Let's cook! | You have 80 minutes. Let's cook! |
96 | 00:04:59,800 | 00:05:04,720 | I'm making tempura with prawns, scallops | I'm making tempura with prawns, scallops |
97 | 00:05:04,920 | 00:05:07,720 | and some of my favourite vegetables. | and some of my favourite vegetables. |
98 | 00:05:07,920 | 00:05:09,800 | Eggplant, enoki mushrooms | Eggplant, enoki mushrooms |
99 | 00:05:10,000 | 00:05:13,279 | and gem squash, which is my favourite vegetable at the moment. | and gem squash, which is my favourite vegetable at the moment. |
100 | 00:05:13,480 | 00:05:14,720 | I just eat them all the time. | I just eat them all the time. |
101 | 00:05:14,920 | 00:05:16,199 | They're a bit hard. | They're a bit hard. |
102 | 00:05:16,399 | 00:05:18,399 | Trying to keep it sort of as real | Trying to keep it sort of as real |
103 | 00:05:18,600 | 00:05:20,920 | and close to how it should be, I guess. | and close to how it should be, I guess. |
104 | 00:05:21,120 | 00:05:23,040 | MARK OLIVE: So, what sauces are you gonna have with that? | MARK OLIVE: So, what sauces are you gonna have with that? |
105 | 00:05:23,240 | 00:05:27,079 | OK, so, with the tempura I'm gonna do just a salt for dipping, | OK, so, with the tempura I'm gonna do just a salt for dipping, |
106 | 00:05:27,279 | 00:05:30,240 | and also a matcha salt - so, matcha green tea mixed with a bit of salt. | and also a matcha salt - so, matcha green tea mixed with a bit of salt. |
107 | 00:05:30,439 | 00:05:32,879 | And then I'm also gonna do a little dipping sauce, | And then I'm also gonna do a little dipping sauce, |
108 | 00:05:33,079 | 00:05:34,680 | a tentsuyu, I think it's called. | a tentsuyu, I think it's called. |
109 | 00:05:34,879 | 00:05:36,199 | OK, yeah. Dipping sauce. Yeah. | OK, yeah. Dipping sauce. Yeah. |
110 | 00:05:36,399 | 00:05:37,879 | This is just gonna be a simmered tofu, | This is just gonna be a simmered tofu, |
111 | 00:05:38,079 | 00:05:40,199 | so I'm gonna simmer it into the kombu dashi, | so I'm gonna simmer it into the kombu dashi, |
112 | 00:05:40,399 | 00:05:41,759 | and then just simmer it till it's warm, | and then just simmer it till it's warm, |
113 | 00:05:41,959 | 00:05:43,680 | then serve it with a bit of wasabi and grated... | then serve it with a bit of wasabi and grated... |
114 | 00:05:43,879 | 00:05:45,480 | A little bit of heat from it. Yeah. I love tofu. | A little bit of heat from it. Yeah. I love tofu. |
115 | 00:05:45,680 | 00:05:47,639 | It's just one of my favourite things to cook with. | It's just one of my favourite things to cook with. |
116 | 00:05:50,879 | 00:05:52,360 | DAN HONG: Naoko. Yes. | DAN HONG: Naoko. Yes. |
117 | 00:05:52,560 | 00:05:54,079 | What kind of tempura are you doing tonight? | What kind of tempura are you doing tonight? |
118 | 00:05:54,279 | 00:05:56,759 | I'm making kakiage tempura, which is... | I'm making kakiage tempura, which is... |
119 | 00:05:56,959 | 00:05:58,879 | I don't know, in English. It's mixed tempura. | I don't know, in English. It's mixed tempura. |
120 | 00:05:59,079 | 00:06:03,279 | Yes, I love kakiage. Yes, yes, it's almost like a tempura fritter. | Yes, I love kakiage. Yes, yes, it's almost like a tempura fritter. |
121 | 00:06:03,480 | 00:06:04,279 | Yes, yes. | Yes, yes. |
122 | 00:06:04,480 | 00:06:08,439 | In a way, where it's very finely shredded vegetables | In a way, where it's very finely shredded vegetables |
123 | 00:06:08,639 | 00:06:11,000 | coasted in the batter and then fried. | coasted in the batter and then fried. |
124 | 00:06:11,199 | 00:06:13,519 | There's three ways I'm cooking kakiage. | There's three ways I'm cooking kakiage. |
125 | 00:06:13,720 | 00:06:18,519 | It's carrot and sweet potato and wakame musubi. | It's carrot and sweet potato and wakame musubi. |
126 | 00:06:18,720 | 00:06:21,319 | And another one is coriander and onions, | And another one is coriander and onions, |
127 | 00:06:21,519 | 00:06:24,800 | and the last one is corn and cheese. | and the last one is corn and cheese. |
128 | 00:06:26,079 | 00:06:29,680 | They are not really traditional Japanese ingredients, | They are not really traditional Japanese ingredients, |
129 | 00:06:29,879 | 00:06:32,519 | but I've created, myself. | but I've created, myself. |
130 | 00:06:32,720 | 00:06:35,639 | I love cheese. And who doesn't like cheese? | I love cheese. And who doesn't like cheese? |
131 | 00:06:35,840 | 00:06:37,439 | Anything with cheese, it's nice. | Anything with cheese, it's nice. |
132 | 00:06:40,959 | 00:06:42,560 | OK, so, we're just making a tentsuyu, | OK, so, we're just making a tentsuyu, |
133 | 00:06:42,759 | 00:06:44,680 | which is a tempura dipping sauce. | which is a tempura dipping sauce. |
134 | 00:06:44,879 | 00:06:50,279 | So, I've thrown some kombu, some katsuobushi, which is bonito flakes, | So, I've thrown some kombu, some katsuobushi, which is bonito flakes, |
135 | 00:06:50,480 | 00:06:52,920 | and then some dried shiitake mushrooms. | and then some dried shiitake mushrooms. |
136 | 00:06:53,120 | 00:06:55,720 | Doing a bit of a spin on a night out at the izakaya. | Doing a bit of a spin on a night out at the izakaya. |
137 | 00:06:55,920 | 00:06:58,480 | A bunch of lads at a Japanese pub | A bunch of lads at a Japanese pub |
138 | 00:06:58,680 | 00:07:00,639 | and ordering a sort of variety of things | and ordering a sort of variety of things |
139 | 00:07:00,839 | 00:07:03,279 | to have as snacks with a few beers. | to have as snacks with a few beers. |
140 | 00:07:03,480 | 00:07:07,639 | I'm a big fan of the whole idea of Nikkei cuisine, | I'm a big fan of the whole idea of Nikkei cuisine, |
141 | 00:07:07,839 | 00:07:11,720 | which really comes from the Japanese immigrants in in Peru. | which really comes from the Japanese immigrants in in Peru. |
142 | 00:07:11,920 | 00:07:14,720 | Adam, what kind of tempura are you doing tonight? | Adam, what kind of tempura are you doing tonight? |
143 | 00:07:14,920 | 00:07:16,079 | OK, we're doing a few things. | OK, we're doing a few things. |
144 | 00:07:16,279 | 00:07:18,160 | We're doing shiitake mushrooms in my dashi. | We're doing shiitake mushrooms in my dashi. |
145 | 00:07:18,360 | 00:07:21,560 | There's some tofu, there's sesame sauce, | There's some tofu, there's sesame sauce, |
146 | 00:07:21,759 | 00:07:23,560 | there's also oysters. | there's also oysters. |
147 | 00:07:23,759 | 00:07:25,519 | Also doing two different coloured batters - | Also doing two different coloured batters - |
148 | 00:07:25,720 | 00:07:28,879 | a really dark batter with a good black Japanese beer, | a really dark batter with a good black Japanese beer, |
149 | 00:07:29,079 | 00:07:31,680 | and your more traditional super-white batter. | and your more traditional super-white batter. |
150 | 00:07:31,879 | 00:07:32,959 | Are you worried about the fact | Are you worried about the fact |
151 | 00:07:33,159 | 00:07:35,439 | that you're doing too many different things? | that you're doing too many different things? |
152 | 00:07:35,639 | 00:07:37,439 | Yeah, there's a bit going on, isn't there? | Yeah, there's a bit going on, isn't there? |
153 | 00:07:37,639 | 00:07:42,759 | LARISSA: I'm making a crispy prawn and wakame tempura balls. | LARISSA: I'm making a crispy prawn and wakame tempura balls. |
154 | 00:07:42,959 | 00:07:46,959 | I'm serving them with a tofu wasabi edamame cream. | I'm serving them with a tofu wasabi edamame cream. |
155 | 00:07:47,159 | 00:07:50,240 | So, to make the prawn and wakame balls... | So, to make the prawn and wakame balls... |
156 | 00:07:50,439 | 00:07:52,240 | It's, you know, inspired by my children. | It's, you know, inspired by my children. |
157 | 00:07:52,439 | 00:07:54,319 | I've made, like, a meatball, | I've made, like, a meatball, |
158 | 00:07:54,519 | 00:07:55,920 | I guess as Australians would know it, | I guess as Australians would know it, |
159 | 00:07:56,120 | 00:08:00,560 | with roughly chopped fresh raw prawn, some rehydrated wakame, | with roughly chopped fresh raw prawn, some rehydrated wakame, |
160 | 00:08:00,759 | 00:08:03,839 | so, a type of Japanese seaweed which is very, very good for you. | so, a type of Japanese seaweed which is very, very good for you. |
161 | 00:08:04,040 | 00:08:05,439 | Sort of like spinach on steroids. | Sort of like spinach on steroids. |
162 | 00:08:05,639 | 00:08:08,399 | And I've mixed that through with some eggwhites | And I've mixed that through with some eggwhites |
163 | 00:08:08,600 | 00:08:09,639 | to help bind it together, | to help bind it together, |
164 | 00:08:09,839 | 00:08:12,959 | a few panko breadcrumbs, and a bit of lemon zest, too. | a few panko breadcrumbs, and a bit of lemon zest, too. |
165 | 00:08:13,160 | 00:08:15,120 | That's my secret ingredient in there, as well. | That's my secret ingredient in there, as well. |
166 | 00:08:16,560 | 00:08:18,959 | MAEVE O'MEARA: While the home cooks take four different approaches | MAEVE O'MEARA: While the home cooks take four different approaches |
167 | 00:08:19,160 | 00:08:20,040 | to the challenge, | to the challenge, |
168 | 00:08:20,240 | 00:08:22,279 | apprentice chef Rebecca prepares to create | apprentice chef Rebecca prepares to create |
169 | 00:08:22,480 | 00:08:25,279 | Sokyo's popular version of tempura. | Sokyo's popular version of tempura. |
170 | 00:08:25,480 | 00:08:27,439 | REBECCA: I'm making capsicum tempura. | REBECCA: I'm making capsicum tempura. |
171 | 00:08:27,639 | 00:08:30,480 | It's one of my favourite dishes, actually, at Sokyo. | It's one of my favourite dishes, actually, at Sokyo. |
172 | 00:08:30,680 | 00:08:33,240 | There are four main components to this dish. | There are four main components to this dish. |
173 | 00:08:33,440 | 00:08:35,480 | It's the crab filling, the salmon tartare, | It's the crab filling, the salmon tartare, |
174 | 00:08:35,679 | 00:08:38,279 | the tempura batter and the yuzu soy dressing. | the tempura batter and the yuzu soy dressing. |
175 | 00:08:39,559 | 00:08:45,120 | The yuzu soy is basically just two parts of soy and one part of yuzu. | The yuzu soy is basically just two parts of soy and one part of yuzu. |
176 | 00:08:45,320 | 00:08:46,720 | Yuzu is a citrus. | Yuzu is a citrus. |
177 | 00:08:46,919 | 00:08:49,399 | You don't want to kill the flavour of the soy or the yuzu, | You don't want to kill the flavour of the soy or the yuzu, |
178 | 00:08:49,600 | 00:08:51,360 | you just want to find the perfect balance. | you just want to find the perfect balance. |
179 | 00:08:52,720 | 00:08:55,679 | It's really important that the sauce isn't too salty | It's really important that the sauce isn't too salty |
180 | 00:08:55,879 | 00:08:57,559 | as the other components of the dish have salt. | as the other components of the dish have salt. |
181 | 00:08:57,759 | 00:09:02,200 | I'm just tasting it, making sure... it's OK. | I'm just tasting it, making sure... it's OK. |
182 | 00:09:02,399 | 00:09:03,200 | It's a tad strong. | It's a tad strong. |
183 | 00:09:03,399 | 00:09:05,159 | So, you want the yuzu to really kick in | So, you want the yuzu to really kick in |
184 | 00:09:05,360 | 00:09:08,240 | and you don't want the salt of the soya be overpowering. | and you don't want the salt of the soya be overpowering. |
185 | 00:09:08,440 | 00:09:10,559 | Add a bit more water and we'll see. | Add a bit more water and we'll see. |
186 | 00:09:13,320 | 00:09:14,879 | You alright? It's so salty. | You alright? It's so salty. |
187 | 00:09:15,080 | 00:09:16,799 | So salty? Put water. I did. | So salty? Put water. I did. |
188 | 00:09:17,000 | 00:09:18,440 | Put a little more. | Put a little more. |
189 | 00:09:19,799 | 00:09:22,240 | Yeah, you can definitely always go too far | Yeah, you can definitely always go too far |
190 | 00:09:22,440 | 00:09:25,200 | with adding too much water to thin it down. | with adding too much water to thin it down. |
191 | 00:09:29,799 | 00:09:31,240 | Better. | Better. |
192 | 00:09:32,399 | 00:09:33,360 | Ooh! | Ooh! |
193 | 00:09:33,559 | 00:09:35,799 | MELISSA LEONG: I don't think there's anything more satisfying | MELISSA LEONG: I don't think there's anything more satisfying |
194 | 00:09:36,000 | 00:09:41,320 | than that crunch that you get from something that is perfectly fried. | than that crunch that you get from something that is perfectly fried. |
195 | 00:09:44,120 | 00:09:45,279 | Mmm! | Mmm! |
196 | 00:09:49,480 | 00:09:50,840 | MAEVE O'MEARA: It's Japanese week. | MAEVE O'MEARA: It's Japanese week. |
197 | 00:09:51,039 | 00:09:54,600 | Sokyo apprentice chef Rebecca is battling four home cooks | Sokyo apprentice chef Rebecca is battling four home cooks |
198 | 00:09:54,799 | 00:09:56,320 | in a tempura challenge. | in a tempura challenge. |
199 | 00:09:56,519 | 00:09:58,840 | 30 minutes, guys! You've got 30 minutes left! | 30 minutes, guys! You've got 30 minutes left! |
200 | 00:09:59,039 | 00:10:02,080 | Tonight's blind-tasting judge is Melissa, | Tonight's blind-tasting judge is Melissa, |
201 | 00:10:02,279 | 00:10:03,679 | who will pick a winner without knowing | who will pick a winner without knowing |
202 | 00:10:03,879 | 00:10:06,919 | whether she's tasting the dish of a home cook or the apprentice. | whether she's tasting the dish of a home cook or the apprentice. |
203 | 00:10:07,120 | 00:10:09,519 | MELISSA LEONG: Oh, tempura! | MELISSA LEONG: Oh, tempura! |
204 | 00:10:09,720 | 00:10:11,080 | I love anything deep-fried! | I love anything deep-fried! |
205 | 00:10:11,279 | 00:10:14,759 | What are you looking for in the perfect tempura? | What are you looking for in the perfect tempura? |
206 | 00:10:14,960 | 00:10:17,759 | The eternal pursuit is lightness of texture. | The eternal pursuit is lightness of texture. |
207 | 00:10:17,960 | 00:10:19,399 | I'm really very open-minded | I'm really very open-minded |
208 | 00:10:19,600 | 00:10:23,799 | so long as the end result is a light and crisp, crunchy batter. | so long as the end result is a light and crisp, crunchy batter. |
209 | 00:10:24,000 | 00:10:26,679 | I think that's the secret to a lot of tempura chefs. | I think that's the secret to a lot of tempura chefs. |
210 | 00:10:26,879 | 00:10:28,639 | They don't like to reveal what's in the batter | They don't like to reveal what's in the batter |
211 | 00:10:28,840 | 00:10:30,799 | because that is the main component. | because that is the main component. |
212 | 00:10:31,000 | 00:10:33,799 | And for good reason. When it's great, it's great! | And for good reason. When it's great, it's great! |
213 | 00:10:37,080 | 00:10:38,559 | REBECCA: The batter itself is basically | REBECCA: The batter itself is basically |
214 | 00:10:38,759 | 00:10:42,360 | three parts of tempura flour and one part of potato starch. | three parts of tempura flour and one part of potato starch. |
215 | 00:10:42,559 | 00:10:44,960 | And basically you just add ice and soda water | And basically you just add ice and soda water |
216 | 00:10:45,159 | 00:10:46,759 | and you just mix it gently. | and you just mix it gently. |
217 | 00:10:46,960 | 00:10:49,679 | The best way to do it is with your hands, so you don't overwork it | The best way to do it is with your hands, so you don't overwork it |
218 | 00:10:49,879 | 00:10:52,039 | and develop the gluten too much. | and develop the gluten too much. |
219 | 00:10:52,240 | 00:10:55,279 | I'm feeling very nervous with my team of chefs watching behind me. | I'm feeling very nervous with my team of chefs watching behind me. |
220 | 00:10:55,480 | 00:10:56,440 | Ah! | Ah! |
221 | 00:10:58,200 | 00:11:01,159 | The secret that I use to make the batter crispy | The secret that I use to make the batter crispy |
222 | 00:11:01,360 | 00:11:05,919 | is using cornflour and low protein flour. | is using cornflour and low protein flour. |
223 | 00:11:06,120 | 00:11:09,879 | I mix the flour with cold water. | I mix the flour with cold water. |
224 | 00:11:10,080 | 00:11:12,600 | Icy cold water. | Icy cold water. |
225 | 00:11:12,799 | 00:11:14,159 | (LAUGHS) | (LAUGHS) |
226 | 00:11:14,360 | 00:11:16,200 | And just don't mix too much. | And just don't mix too much. |
227 | 00:11:20,039 | 00:11:21,879 | ADAM: Got my batter going on at the moment. | ADAM: Got my batter going on at the moment. |
228 | 00:11:22,080 | 00:11:24,919 | Using chopsticks rather than a fork or a whisk or something | Using chopsticks rather than a fork or a whisk or something |
229 | 00:11:25,120 | 00:11:27,399 | because the key to a good batter for tempura | because the key to a good batter for tempura |
230 | 00:11:27,600 | 00:11:30,639 | is actually not overactivating any gluten in there. | is actually not overactivating any gluten in there. |
231 | 00:11:30,840 | 00:11:32,360 | Otherwise it ends up sticky. | Otherwise it ends up sticky. |
232 | 00:11:32,559 | 00:11:36,320 | It's definitely a risk doing two different batters. | It's definitely a risk doing two different batters. |
233 | 00:11:37,639 | 00:11:40,799 | A really dark batter with a good black Japanese beer | A really dark batter with a good black Japanese beer |
234 | 00:11:41,000 | 00:11:43,240 | and your more traditional batter. | and your more traditional batter. |
235 | 00:11:43,440 | 00:11:45,720 | The idea was to have sort of two different colours | The idea was to have sort of two different colours |
236 | 00:11:45,919 | 00:11:47,600 | contrasting on the plate. | contrasting on the plate. |
237 | 00:11:49,279 | 00:11:52,000 | So, this is the first time I've used a deep-fryer. | So, this is the first time I've used a deep-fryer. |
238 | 00:11:52,200 | 00:11:53,519 | Wish me luck. | Wish me luck. |
239 | 00:11:53,720 | 00:11:55,360 | I am a bit worried | I am a bit worried |
240 | 00:11:55,559 | 00:11:57,559 | because getting the batter nice and crispy | because getting the batter nice and crispy |
241 | 00:11:57,759 | 00:11:59,720 | is a really hard thing to do. | is a really hard thing to do. |
242 | 00:11:59,919 | 00:12:02,039 | But I'll do my best. | But I'll do my best. |
243 | 00:12:03,519 | 00:12:07,000 | Ah, it's good. It's all good. | Ah, it's good. It's all good. |
244 | 00:12:18,399 | 00:12:20,840 | I am concerned tonight with the prawn balls, | I am concerned tonight with the prawn balls, |
245 | 00:12:21,039 | 00:12:23,840 | that the adding of the breadcrumbs and the eggwhite, | that the adding of the breadcrumbs and the eggwhite, |
246 | 00:12:24,039 | 00:12:25,360 | and the mixing of that through, | and the mixing of that through, |
247 | 00:12:25,559 | 00:12:27,559 | might have made the end result a bit dense. | might have made the end result a bit dense. |
248 | 00:12:27,759 | 00:12:30,840 | But I was scared that they would break apart in the deep-fryer. | But I was scared that they would break apart in the deep-fryer. |
249 | 00:12:31,039 | 00:12:33,799 | I've just got to make sure that the prawn meat's cooked | I've just got to make sure that the prawn meat's cooked |
250 | 00:12:34,000 | 00:12:35,159 | all the way through to the centre. | all the way through to the centre. |
251 | 00:12:35,360 | 00:12:38,080 | When I've made them in the past, it's obviously a big disappointment | When I've made them in the past, it's obviously a big disappointment |
252 | 00:12:38,279 | 00:12:40,480 | if you cut it open and it's still raw in the middle. | if you cut it open and it's still raw in the middle. |
253 | 00:12:43,399 | 00:12:46,559 | Hey! So, that was good. That was four minutes. | Hey! So, that was good. That was four minutes. |
254 | 00:12:46,759 | 00:12:48,159 | I can make more now. | I can make more now. |
255 | 00:12:49,919 | 00:12:52,559 | REBECCA: So, the crab filling is basically spanner crab, | REBECCA: So, the crab filling is basically spanner crab, |
256 | 00:12:52,759 | 00:12:55,159 | Persian fetta, ricotta and mayo, | Persian fetta, ricotta and mayo, |
257 | 00:12:55,360 | 00:12:58,039 | and I made that into a paste and then I rolled it into balls | and I made that into a paste and then I rolled it into balls |
258 | 00:12:58,240 | 00:13:00,279 | and placed it on the capsicum. | and placed it on the capsicum. |
259 | 00:13:00,480 | 00:13:03,559 | The hardest part of this dish is definitely frying the tempura. | The hardest part of this dish is definitely frying the tempura. |
260 | 00:13:04,919 | 00:13:07,120 | The batter is feeling a tad thick. | The batter is feeling a tad thick. |
261 | 00:13:09,799 | 00:13:12,240 | I have the oil temperature on 175. | I have the oil temperature on 175. |
262 | 00:13:13,600 | 00:13:16,320 | I'm flicking batter to get a nice thin tenkasu on the outside. | I'm flicking batter to get a nice thin tenkasu on the outside. |
263 | 00:13:16,519 | 00:13:19,200 | CHASE: It's hard because she's used to throwing it. | CHASE: It's hard because she's used to throwing it. |
264 | 00:13:19,399 | 00:13:21,279 | Do you know what I mean? Careful. | Do you know what I mean? Careful. |
265 | 00:13:21,480 | 00:13:24,519 | If I was in a bigger fryer I would, like, go like that. | If I was in a bigger fryer I would, like, go like that. |
266 | 00:13:24,720 | 00:13:27,279 | But because I had a fryer yea big, | But because I had a fryer yea big, |
267 | 00:13:27,480 | 00:13:30,440 | you dip your hand in the batter and then flash the oil on it, | you dip your hand in the batter and then flash the oil on it, |
268 | 00:13:30,639 | 00:13:34,000 | so the small bits of tenkasu get stuck to the capsicum. | so the small bits of tenkasu get stuck to the capsicum. |
269 | 00:13:35,840 | 00:13:37,559 | CHASE: She's probably better than all of us. | CHASE: She's probably better than all of us. |
270 | 00:13:46,159 | 00:13:50,879 | Ah, just finished the batch of coriander ones. | Ah, just finished the batch of coriander ones. |
271 | 00:13:51,080 | 00:13:55,679 | So, I'm making now corn and cheese one, yes. | So, I'm making now corn and cheese one, yes. |
272 | 00:13:57,279 | 00:13:59,039 | (POP!) Ooh! Ow! | (POP!) Ooh! Ow! |
273 | 00:13:59,240 | 00:14:01,600 | Whoa! That reached over here. | Whoa! That reached over here. |
274 | 00:14:01,799 | 00:14:04,360 | Sorry! It's popping. | Sorry! It's popping. |
275 | 00:14:06,080 | 00:14:07,440 | ADAM: Oh, my God. | ADAM: Oh, my God. |
276 | 00:14:07,639 | 00:14:09,080 | The Japanese are really big on | The Japanese are really big on |
277 | 00:14:09,279 | 00:14:11,360 | getting everything sorted and set in place. | getting everything sorted and set in place. |
278 | 00:14:11,559 | 00:14:13,879 | This one's now being twice fried. | This one's now being twice fried. |
279 | 00:14:14,080 | 00:14:17,399 | Which is quite the opposite of what I've got going on at the moment. | Which is quite the opposite of what I've got going on at the moment. |
280 | 00:14:17,600 | 00:14:19,480 | There's little bit of stuff everywhere, | There's little bit of stuff everywhere, |
281 | 00:14:19,679 | 00:14:21,399 | but we'll get there, you know? | but we'll get there, you know? |
282 | 00:14:21,600 | 00:14:22,480 | DAN HONG: Five minutes, guys! | DAN HONG: Five minutes, guys! |
283 | 00:14:22,679 | 00:14:25,279 | You've got give minutes until you need to get your plates on the pass. | You've got give minutes until you need to get your plates on the pass. |
284 | 00:14:25,480 | 00:14:26,919 | OK. | OK. |
285 | 00:14:33,840 | 00:14:36,200 | I'm happy with my tempura today, yes. | I'm happy with my tempura today, yes. |
286 | 00:14:36,399 | 00:14:38,399 | It's tasty. (LAUGHS) | It's tasty. (LAUGHS) |
287 | 00:14:49,600 | 00:14:51,200 | MARK OLIVE: You have 10 seconds. | MARK OLIVE: You have 10 seconds. |
288 | 00:14:52,960 | 00:14:54,879 | Come on, Adam! DAN HONG: Adam! Adam, let's go. | Come on, Adam! DAN HONG: Adam! Adam, let's go. |
289 | 00:14:55,080 | 00:14:58,279 | Three, two, | Three, two, |
290 | 00:14:58,480 | 00:14:59,480 | one! | one! |
291 | 00:14:59,679 | 00:15:01,039 | (APPLAUSE) | (APPLAUSE) |
292 | 00:15:01,240 | 00:15:03,039 | That was absolutely mental. | That was absolutely mental. |
293 | 00:15:03,240 | 00:15:05,840 | Just so much going on and there's a little bit of stress involved. | Just so much going on and there's a little bit of stress involved. |
294 | 00:15:06,039 | 00:15:08,120 | Look how much you made. That's amazing. (LAUGHS) | Look how much you made. That's amazing. (LAUGHS) |
295 | 00:15:08,320 | 00:15:11,399 | But I'm pretty sure the judges are gonna be happy with what's up there. | But I'm pretty sure the judges are gonna be happy with what's up there. |
296 | 00:15:18,200 | 00:15:21,559 | MAEVE O'MEARA: It's Japanese week and the tempura challenge is over. | MAEVE O'MEARA: It's Japanese week and the tempura challenge is over. |
297 | 00:15:21,759 | 00:15:23,480 | Nice work, guys. | Nice work, guys. |
298 | 00:15:23,679 | 00:15:28,240 | Our home cooks went up against Sokyo's apprentice chef Rebecca. | Our home cooks went up against Sokyo's apprentice chef Rebecca. |
299 | 00:15:28,440 | 00:15:30,679 | Melissa, tonight's blind-tasting judge | Melissa, tonight's blind-tasting judge |
300 | 00:15:30,879 | 00:15:33,879 | will now sample all five dishes and choose a winner | will now sample all five dishes and choose a winner |
301 | 00:15:34,080 | 00:15:36,720 | without knowing whether it was prepared by a home cook | without knowing whether it was prepared by a home cook |
302 | 00:15:36,919 | 00:15:38,440 | or the professional. | or the professional. |
303 | 00:15:38,639 | 00:15:41,120 | Wow, I have never seen so much golden, | Wow, I have never seen so much golden, |
304 | 00:15:41,320 | 00:15:44,440 | fried deliciousness on one table before. | fried deliciousness on one table before. |
305 | 00:15:44,639 | 00:15:46,480 | I can't wait to get stuck in. | I can't wait to get stuck in. |
306 | 00:15:46,679 | 00:15:51,759 | MARK OLIVE: Seafood and vegetable tempura with green tea dipping sauce. | MARK OLIVE: Seafood and vegetable tempura with green tea dipping sauce. |
307 | 00:15:51,960 | 00:15:53,759 | I think this looks absolutely gorgeous. | I think this looks absolutely gorgeous. |
308 | 00:15:53,960 | 00:15:57,799 | The tempura looks pale and crispy. | The tempura looks pale and crispy. |
309 | 00:15:58,000 | 00:16:02,279 | That's exactly the way that the Japanese intend it to be consumed. | That's exactly the way that the Japanese intend it to be consumed. |
310 | 00:16:02,480 | 00:16:04,720 | And I'm very much looking forward to getting stuck in. | And I'm very much looking forward to getting stuck in. |
311 | 00:16:08,080 | 00:16:08,919 | The prawn's lovely. | The prawn's lovely. |
312 | 00:16:09,120 | 00:16:10,320 | It's really sweet, really tender, | It's really sweet, really tender, |
313 | 00:16:10,519 | 00:16:12,080 | really perfectly cooked on the inside. | really perfectly cooked on the inside. |
314 | 00:16:14,519 | 00:16:19,200 | Mmm! To have so many different textures and colours going on, | Mmm! To have so many different textures and colours going on, |
315 | 00:16:19,399 | 00:16:23,120 | to have that really beautiful light batter that's crispy, | to have that really beautiful light batter that's crispy, |
316 | 00:16:23,320 | 00:16:27,120 | and then also some really lovely cooling refreshing elements | and then also some really lovely cooling refreshing elements |
317 | 00:16:27,320 | 00:16:29,559 | to give the palate a little bit of a break | to give the palate a little bit of a break |
318 | 00:16:29,759 | 00:16:31,159 | so you can go back and enjoy more, | so you can go back and enjoy more, |
319 | 00:16:31,360 | 00:16:36,279 | I think that this was very well rounded and, overall, pretty good. | I think that this was very well rounded and, overall, pretty good. |
320 | 00:16:37,320 | 00:16:40,080 | MARK OLIVE: Prawn and wakame tempura balls. | MARK OLIVE: Prawn and wakame tempura balls. |
321 | 00:16:40,279 | 00:16:43,080 | I love the balance of colours and textures on this plate. | I love the balance of colours and textures on this plate. |
322 | 00:16:43,279 | 00:16:46,159 | Tell me what's this foam or puree on the bottom? | Tell me what's this foam or puree on the bottom? |
323 | 00:16:46,360 | 00:16:48,799 | Edamame, tofu and wasabi puree. | Edamame, tofu and wasabi puree. |
324 | 00:16:49,000 | 00:16:51,279 | Ooh! | Ooh! |
325 | 00:16:56,320 | 00:16:58,000 | The flavour was pretty good. | The flavour was pretty good. |
326 | 00:16:58,200 | 00:17:03,240 | I can still get the prawn even with the wasabi edamame puree. | I can still get the prawn even with the wasabi edamame puree. |
327 | 00:17:04,359 | 00:17:08,079 | But the texture looks quite bready on the inside. | But the texture looks quite bready on the inside. |
328 | 00:17:08,279 | 00:17:10,160 | Was this sort of blended with some panko crumbs or? | Was this sort of blended with some panko crumbs or? |
329 | 00:17:10,359 | 00:17:11,559 | Yes. Panko. | Yes. Panko. |
330 | 00:17:11,759 | 00:17:15,799 | Mm. I would rather taste more prawn and less bread filler. | Mm. I would rather taste more prawn and less bread filler. |
331 | 00:17:16,000 | 00:17:18,000 | Otherwise it's a really lovely idea. | Otherwise it's a really lovely idea. |
332 | 00:17:19,359 | 00:17:23,160 | DAN HONG: This is crab-stuffed capsicum tempura. | DAN HONG: This is crab-stuffed capsicum tempura. |
333 | 00:17:23,359 | 00:17:28,640 | What struck me immediately about this dish is the elegance of it. | What struck me immediately about this dish is the elegance of it. |
334 | 00:17:28,839 | 00:17:32,039 | Everything is uniform and perfect. | Everything is uniform and perfect. |
335 | 00:17:35,519 | 00:17:37,440 | The crab's been mixed with fetta cheese | The crab's been mixed with fetta cheese |
336 | 00:17:37,640 | 00:17:39,039 | and a little bit of mayonnaise. | and a little bit of mayonnaise. |
337 | 00:17:39,240 | 00:17:42,720 | And on top it is a salmon tartare. Wow. Good Lord. | And on top it is a salmon tartare. Wow. Good Lord. |
338 | 00:17:42,920 | 00:17:47,880 | I would have been worried that the cheese might overpower the crab, | I would have been worried that the cheese might overpower the crab, |
339 | 00:17:48,079 | 00:17:49,519 | but you know what? | but you know what? |
340 | 00:17:49,720 | 00:17:51,319 | It really works! | It really works! |
341 | 00:17:51,519 | 00:17:54,400 | It kind of is almost like these layers of flavours | It kind of is almost like these layers of flavours |
342 | 00:17:54,599 | 00:17:57,000 | and textures just sort of unfolding. | and textures just sort of unfolding. |
343 | 00:17:57,200 | 00:17:58,559 | It's really, really quite lovely. | It's really, really quite lovely. |
344 | 00:17:58,759 | 00:18:01,000 | And what about the dipping sauce? Hm. | And what about the dipping sauce? Hm. |
345 | 00:18:08,359 | 00:18:10,599 | This tempura is really well seasoned. | This tempura is really well seasoned. |
346 | 00:18:10,799 | 00:18:12,960 | It's got a lot of flavour on its own. | It's got a lot of flavour on its own. |
347 | 00:18:13,160 | 00:18:15,200 | The dipping sauce was a little on the salty side, | The dipping sauce was a little on the salty side, |
348 | 00:18:15,400 | 00:18:17,720 | but not a deal breaker. | but not a deal breaker. |
349 | 00:18:18,759 | 00:18:21,759 | DAN HONG: This is a mixed tempura. | DAN HONG: This is a mixed tempura. |
350 | 00:18:21,960 | 00:18:25,880 | This is a feast for 10! Wow! | This is a feast for 10! Wow! |
351 | 00:18:26,079 | 00:18:27,720 | There are two different types of batter. | There are two different types of batter. |
352 | 00:18:27,920 | 00:18:30,680 | One light, one made with a dark ale, | One light, one made with a dark ale, |
353 | 00:18:30,880 | 00:18:33,279 | so almost like a Japanese beer batter. | so almost like a Japanese beer batter. |
354 | 00:18:34,559 | 00:18:36,680 | Whoa. This is like quicksand. | Whoa. This is like quicksand. |
355 | 00:18:36,880 | 00:18:39,680 | That is a black sesame dipping sauce. | That is a black sesame dipping sauce. |
356 | 00:18:48,559 | 00:18:50,519 | The oil has seeped into the batter, | The oil has seeped into the batter, |
357 | 00:18:50,720 | 00:18:53,839 | and that only comes from the oil not being hot enough | and that only comes from the oil not being hot enough |
358 | 00:18:54,039 | 00:18:58,160 | to form that really great crispy crust and dehydrate the outside. | to form that really great crispy crust and dehydrate the outside. |
359 | 00:18:58,359 | 00:19:00,880 | I really like the home-style presentation | I really like the home-style presentation |
360 | 00:19:01,079 | 00:19:02,680 | of this particular plate, | of this particular plate, |
361 | 00:19:02,880 | 00:19:06,039 | but the person has tried to achieve a little bit too much. | but the person has tried to achieve a little bit too much. |
362 | 00:19:06,240 | 00:19:08,480 | If they'd have pared it back to a few less elements | If they'd have pared it back to a few less elements |
363 | 00:19:08,680 | 00:19:11,160 | they might have been able to really focus | they might have been able to really focus |
364 | 00:19:11,359 | 00:19:13,480 | on getting that batter exactly right. | on getting that batter exactly right. |
365 | 00:19:13,680 | 00:19:18,599 | This is tempura three ways, or otherwise known as kakiage. | This is tempura three ways, or otherwise known as kakiage. |
366 | 00:19:21,359 | 00:19:25,400 | Look at that! You can see all of the elements in there. | Look at that! You can see all of the elements in there. |
367 | 00:19:30,119 | 00:19:31,279 | (CRUNCH!) | (CRUNCH!) |
368 | 00:19:31,480 | 00:19:33,119 | Ooh! You hear that?! | Ooh! You hear that?! |
369 | 00:19:33,319 | 00:19:34,960 | (LAUGHS) | (LAUGHS) |
370 | 00:19:37,440 | 00:19:40,240 | A bit more crunching. She's making me hungry. | A bit more crunching. She's making me hungry. |
371 | 00:19:45,039 | 00:19:49,559 | Well, I don't think there's anything more satisfying than that crunch | Well, I don't think there's anything more satisfying than that crunch |
372 | 00:19:49,759 | 00:19:53,039 | that you get form something that is perfectly fried. | that you get form something that is perfectly fried. |
373 | 00:19:53,240 | 00:19:58,559 | And I'm really happy to report the taste of each of these fritters | And I'm really happy to report the taste of each of these fritters |
374 | 00:19:58,759 | 00:20:01,720 | is a unique pairing | is a unique pairing |
375 | 00:20:01,920 | 00:20:03,440 | and really, really well balanced. | and really, really well balanced. |
376 | 00:20:03,640 | 00:20:04,640 | I really liked it. | I really liked it. |
377 | 00:20:04,839 | 00:20:08,279 | Five plates of tempura on the pass. You've got to decide. | Five plates of tempura on the pass. You've got to decide. |
378 | 00:20:08,480 | 00:20:11,880 | I'm well on my way to making my decision. | I'm well on my way to making my decision. |
379 | 00:20:18,079 | 00:20:19,400 | MAEVE O'MEARA: It's Japanese week | MAEVE O'MEARA: It's Japanese week |
380 | 00:20:19,599 | 00:20:21,880 | and our four home cooks and apprentice chef Rebecca | and our four home cooks and apprentice chef Rebecca |
381 | 00:20:22,079 | 00:20:24,519 | have served up their best version of tempura. | have served up their best version of tempura. |
382 | 00:20:26,240 | 00:20:30,240 | And blind-tasting judge Melissa is about to announce the winning dish. | And blind-tasting judge Melissa is about to announce the winning dish. |
383 | 00:20:31,839 | 00:20:35,599 | Wow, Japanese week and the first battle being tempura. | Wow, Japanese week and the first battle being tempura. |
384 | 00:20:35,799 | 00:20:38,559 | Really saw that focus, that attention to detail | Really saw that focus, that attention to detail |
385 | 00:20:38,759 | 00:20:40,039 | and how precise you are, | and how precise you are, |
386 | 00:20:40,240 | 00:20:44,240 | and that really demonstrated the true spirit of Japanese cooking. | and that really demonstrated the true spirit of Japanese cooking. |
387 | 00:20:44,440 | 00:20:46,319 | But who really wants this? | But who really wants this? |
388 | 00:20:46,519 | 00:20:47,480 | I think we all do. | I think we all do. |
389 | 00:20:47,680 | 00:20:49,759 | (ALL LAUGH) I think we all do. | (ALL LAUGH) I think we all do. |
390 | 00:20:49,960 | 00:20:52,160 | Of course we all do. | Of course we all do. |
391 | 00:20:52,359 | 00:20:56,279 | You guys are too polite. It's very Japanese. Very Japanese. | You guys are too polite. It's very Japanese. Very Japanese. |
392 | 00:20:56,480 | 00:20:59,680 | Executive chef Chase, how do you think Rebecca went? | Executive chef Chase, how do you think Rebecca went? |
393 | 00:20:59,880 | 00:21:01,440 | I think she did really well. | I think she did really well. |
394 | 00:21:01,640 | 00:21:04,400 | Seeing the other contestants cooking too, like, | Seeing the other contestants cooking too, like, |
395 | 00:21:04,599 | 00:21:06,960 | I think it's a pretty close one. | I think it's a pretty close one. |
396 | 00:21:07,160 | 00:21:11,000 | So, Melissa, which plate on the pass was your favourite? | So, Melissa, which plate on the pass was your favourite? |
397 | 00:21:22,079 | 00:21:25,440 | The crab-stuffed capsicum tempura. | The crab-stuffed capsicum tempura. |
398 | 00:21:25,640 | 00:21:27,079 | Whose was that? | Whose was that? |
399 | 00:21:30,519 | 00:21:32,039 | Well done, apprentice Rebecca. | Well done, apprentice Rebecca. |
400 | 00:21:32,240 | 00:21:35,279 | Are you feeling proud of a win for Sokyo this evening? | Are you feeling proud of a win for Sokyo this evening? |
401 | 00:21:35,480 | 00:21:36,599 | Yeah, absolutely. | Yeah, absolutely. |
402 | 00:21:36,799 | 00:21:39,079 | I think there'll be many more to come throughout the week. | I think there'll be many more to come throughout the week. |
403 | 00:21:39,279 | 00:21:43,440 | Ooh! You hear that, home cooks? You'd better pick up your game. | Ooh! You hear that, home cooks? You'd better pick up your game. |
404 | 00:21:43,640 | 00:21:45,160 | Absolutely. | Absolutely. |
405 | 00:21:45,359 | 00:21:46,880 | Well, I really loved this dish. | Well, I really loved this dish. |
406 | 00:21:47,079 | 00:21:50,880 | For me it had the elegance and the finesse, | For me it had the elegance and the finesse, |
407 | 00:21:51,079 | 00:21:54,039 | and with that tartare on top, the raw and the cooked, | and with that tartare on top, the raw and the cooked, |
408 | 00:21:54,240 | 00:21:55,640 | the hot and the cold. | the hot and the cold. |
409 | 00:21:55,839 | 00:21:57,960 | It just tied together so well, | It just tied together so well, |
410 | 00:21:58,160 | 00:22:00,720 | and beautifully, beautifully executed, so well done. | and beautifully, beautifully executed, so well done. |
411 | 00:22:02,440 | 00:22:06,400 | Melissa, which plate did not live up to your expectations? | Melissa, which plate did not live up to your expectations? |
412 | 00:22:06,599 | 00:22:08,400 | Mm. Very tough. | Mm. Very tough. |
413 | 00:22:08,599 | 00:22:11,559 | But for me it came down to execution, | But for me it came down to execution, |
414 | 00:22:11,759 | 00:22:15,559 | and the plate that didn't stack up for me this evening was... | and the plate that didn't stack up for me this evening was... |
415 | 00:22:17,680 | 00:22:20,240 | ..the mixed tempura plate. | ..the mixed tempura plate. |
416 | 00:22:20,440 | 00:22:21,279 | That's me. | That's me. |
417 | 00:22:21,480 | 00:22:23,799 | That's you. I'm sorry, Adam. No, no. Not a problem. | That's you. I'm sorry, Adam. No, no. Not a problem. |
418 | 00:22:24,000 | 00:22:26,759 | In this case, maybe just a few too many elements | In this case, maybe just a few too many elements |
419 | 00:22:26,960 | 00:22:28,920 | to execute in the time period. | to execute in the time period. |
420 | 00:22:29,119 | 00:22:31,960 | But honestly, for me, it's about communicating a story | But honestly, for me, it's about communicating a story |
421 | 00:22:32,160 | 00:22:34,119 | and a personality, and I saw your personality in here, | and a personality, and I saw your personality in here, |
422 | 00:22:34,319 | 00:22:35,880 | and that's really a wonderful thing to see. | and that's really a wonderful thing to see. |
423 | 00:22:36,079 | 00:22:37,359 | Thank you. | Thank you. |
424 | 00:22:37,559 | 00:22:39,079 | Sorry, Adam, it was a tough competition. | Sorry, Adam, it was a tough competition. |
425 | 00:22:39,279 | 00:22:41,880 | So, that means you are going home tonight. | So, that means you are going home tonight. |
426 | 00:22:42,079 | 00:22:45,720 | But congratulations, apprentice chef Rebecca from Sokyo. | But congratulations, apprentice chef Rebecca from Sokyo. |
427 | 00:22:45,920 | 00:22:48,960 | You got the best plate on the pass. | You got the best plate on the pass. |
428 | 00:22:50,039 | 00:22:53,519 | I felt pretty ecstatic, but I didn't want to jump up and down. | I felt pretty ecstatic, but I didn't want to jump up and down. |
429 | 00:22:53,720 | 00:22:56,839 | I like to win, but I like to stay gracious about it. | I like to win, but I like to stay gracious about it. |
430 | 00:23:02,000 | 00:23:03,880 | Thanks, guys. | Thanks, guys. |
431 | 00:23:04,079 | 00:23:05,000 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
432 | 00:23:05,200 | 00:23:07,119 | I'm making tataki three ways. | I'm making tataki three ways. |
433 | 00:23:07,319 | 00:23:11,559 | What I like most about beef tataki is that searing on the outside. | What I like most about beef tataki is that searing on the outside. |
434 | 00:23:11,759 | 00:23:14,400 | Most critical thing is to cook it perfectly. | Most critical thing is to cook it perfectly. |
435 | 00:23:14,599 | 00:23:16,160 | Kind of obsessed with perfect. | Kind of obsessed with perfect. |
436 | 00:23:16,359 | 00:23:19,000 | ADAM: This is unlike any tataki I've ever eaten before. | ADAM: This is unlike any tataki I've ever eaten before. |
437 | 00:23:19,200 | 00:23:21,200 | It's absolutely delicious. | It's absolutely delicious. |
438 | 00:23:21,400 | 00:23:24,640 | And later in the week, join us to explore the impeccable menu | And later in the week, join us to explore the impeccable menu |
439 | 00:23:24,839 | 00:23:26,920 | from top restaurant Sokyo. | from top restaurant Sokyo. |
440 | 00:23:27,119 | 00:23:28,799 | Oh, that's extraordinary lamb. | Oh, that's extraordinary lamb. |
441 | 00:23:29,000 | 00:23:31,519 | Chase, this is everything that Australians love. | Chase, this is everything that Australians love. |
442 | 00:23:31,720 | 00:23:32,720 | I am in heaven! | I am in heaven! |