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1 00:00:02,080 00:00:03,800 MAEVE O'MEARA: Tonight on The Chefs' Line, MAEVE O'MEARA: Tonight on The Chefs' Line,
2 00:00:04,000 00:00:07,040 the station chef from Sydney restaurant Sokyo the station chef from Sydney restaurant Sokyo
3 00:00:07,240 00:00:09,840 goes up against our three remaining home cooks, goes up against our three remaining home cooks,
4 00:00:10,040 00:00:13,640 who think they've got what it takes to beat him at his own game. who think they've got what it takes to beat him at his own game.
5 00:00:13,840 00:00:16,440 The challenge, to showcase technique The challenge, to showcase technique
6 00:00:16,640 00:00:19,360 with the deceptively simple Japanese dish tataki. with the deceptively simple Japanese dish tataki.
7 00:00:19,560 00:00:23,400 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.
8 00:00:23,600 00:00:25,960 Most critical thing is to cook it perfectly. Most critical thing is to cook it perfectly.
9 00:00:26,160 00:00:29,000 I'm happy with it, yeah. It's yum! I'm happy with it, yeah. It's yum!
10 00:00:29,200 00:00:31,000 It's the ultimate food fight It's the ultimate food fight
11 00:00:31,200 00:00:32,920 to discover if delicious home-cooked meals... to discover if delicious home-cooked meals...
12 00:00:33,120 00:00:36,160 DAN HONG: All together, its absolutely delicious. DAN HONG: All together, its absolutely delicious.
13 00:00:36,360 00:00:38,760 ..can beat the refinement of a restaurant dish. ..can beat the refinement of a restaurant dish.
14 00:00:38,960 00:00:41,920 This is unlike any tataki I've ever eaten before. This is unlike any tataki I've ever eaten before.
15 00:00:42,120 00:00:45,400 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
16 00:00:45,600 00:00:47,480 renowned chef Mark Olive renowned chef Mark Olive
17 00:00:47,680 00:00:50,000 and food writer Melissa Leong. and food writer Melissa Leong.
18 00:00:50,200 00:00:52,000 So let's cook! So let's cook!
19 00:00:52,200 00:00:53,840 Which home cook has what it takes Which home cook has what it takes
20 00:00:54,040 00:00:56,760 to make it to the end of the chefs' line? to make it to the end of the chefs' line?
21 00:01:07,160 00:01:09,680 Japanese! I love Japanese. Japanese! I love Japanese.
22 00:01:09,880 00:01:11,680 Tonight the competition gets tougher... Tonight the competition gets tougher...
23 00:01:11,880 00:01:12,800 Hi! Hi!
24 00:01:13,000 00:01:15,080 ..for our three talented home cooks. ..for our three talented home cooks.
25 00:01:15,280 00:01:17,440 And I like noodles. Good girl. And I like noodles. Good girl.
26 00:01:17,640 00:01:20,440 There's mum and physiotherapist Larissa. There's mum and physiotherapist Larissa.
27 00:01:20,640 00:01:23,720 I've been cooking Japanese food more and more since I've had my children. I've been cooking Japanese food more and more since I've had my children.
28 00:01:23,920 00:01:27,520 If you've got these things in the pantry, you've got an instant meal. If you've got these things in the pantry, you've got an instant meal.
29 00:01:27,720 00:01:30,840 I love to eat Japanese food and I love the flavours of Japanese food, I love to eat Japanese food and I love the flavours of Japanese food,
30 00:01:31,040 00:01:35,400 but the health aspect is a big drawcard for me and for my family. but the health aspect is a big drawcard for me and for my family.
31 00:01:35,600 00:01:37,360 If it's good for us, why not? If it's good for us, why not?
32 00:01:37,560 00:01:39,440 Is it alright? It's beautiful! Is it alright? It's beautiful!
33 00:01:39,640 00:01:44,240 Japanese born Naoko has inherited her culinary know-how. Japanese born Naoko has inherited her culinary know-how.
34 00:01:44,440 00:01:48,800 My mother is professional chef. That influenced me a lot. My mother is professional chef. That influenced me a lot.
35 00:01:49,000 00:01:50,600 She taught me how to cook. She taught me how to cook.
36 00:01:50,800 00:01:52,200 This is delicious. This is delicious.
37 00:01:52,400 00:01:53,800 Is it alright? Oh, that's nice? Is it alright? Oh, that's nice?
38 00:01:54,000 00:01:57,640 And adoring enthusiast of all things Japanese, Blainie. And adoring enthusiast of all things Japanese, Blainie.
39 00:01:57,840 00:02:01,240 I love the food, I love the culture, I love the country. I love the food, I love the culture, I love the country.
40 00:02:01,440 00:02:03,120 I just can't help it. I just love it. I just can't help it. I just love it.
41 00:02:03,320 00:02:05,760 I just can't get enough. (LAUGHS) I just can't get enough. (LAUGHS)
42 00:02:05,960 00:02:07,960 We have dinner! We have dinner!
43 00:02:08,160 00:02:11,000 All our home cooks will put their skills to the test All our home cooks will put their skills to the test
44 00:02:11,200 00:02:13,840 against the professionals from restaurant Sokyo. against the professionals from restaurant Sokyo.
45 00:02:14,040 00:02:16,480 Can you cut two perfect pieces? Can you cut two perfect pieces?
46 00:02:16,680 00:02:20,720 Executive chef Chase runs his kitchen with detailed precision Executive chef Chase runs his kitchen with detailed precision
47 00:02:20,920 00:02:22,280 and creative flair. and creative flair.
48 00:02:22,480 00:02:24,080 Using Japanese traditional techniques, Using Japanese traditional techniques,
49 00:02:24,280 00:02:26,520 here at Sokyo, we give an Australian twist here at Sokyo, we give an Australian twist
50 00:02:26,720 00:02:27,960 with the Japanese flavours. with the Japanese flavours.
51 00:02:28,160 00:02:30,320 This is Japan and Australia coming together. This is Japan and Australia coming together.
52 00:02:30,520 00:02:31,400 Wow. Wow.
53 00:02:31,600 00:02:34,240 Keep it very minimal. You know, let the produce shine. Keep it very minimal. You know, let the produce shine.
54 00:02:34,440 00:02:35,720 Some chives. Some chives.
55 00:02:35,920 00:02:39,160 But giving it a little fun, sexiness and more life to it. But giving it a little fun, sexiness and more life to it.
56 00:02:39,360 00:02:41,480 I'm in heaven. Thank you, Chef. I'm in heaven. Thank you, Chef.
57 00:02:41,680 00:02:42,800 It's so delicious. It's so delicious.
58 00:02:43,000 00:02:44,880 Thank you very much. (BOTH LAUGH) Thank you very much. (BOTH LAUGH)
59 00:02:46,000 00:02:49,520 DAN HONG: This week we are celebrating Japanese cuisine. DAN HONG: This week we are celebrating Japanese cuisine.
60 00:02:49,720 00:02:52,080 So who's the best home cook here? So who's the best home cook here?
61 00:02:52,280 00:02:54,240 It could be anyone! (LAUGHS) She's pretty good! It could be anyone! (LAUGHS) She's pretty good!
62 00:02:54,440 00:02:55,920 (ALL LAUGH) (ALL LAUGH)
63 00:02:57,960 00:03:01,000 Home cooks, you are cooking your way up the chefs' line Home cooks, you are cooking your way up the chefs' line
64 00:03:01,200 00:03:05,120 of one of Australia's best Japanese restaurants, Sokyo. of one of Australia's best Japanese restaurants, Sokyo.
65 00:03:05,320 00:03:09,840 Executive Chef Chase, who's next in the Chefs' Line to cook tonight? Executive Chef Chase, who's next in the Chefs' Line to cook tonight?
66 00:03:10,040 00:03:13,520 It's gonna be Alex, our station chef. It's gonna be Alex, our station chef.
67 00:03:13,720 00:03:16,760 How do you rate Alex's chances this evening? How do you rate Alex's chances this evening?
68 00:03:16,960 00:03:20,600 Well, he has the finesse of working on our sushi bar. Well, he has the finesse of working on our sushi bar.
69 00:03:20,800 00:03:23,040 His knife skills are pretty up the notch His knife skills are pretty up the notch
70 00:03:23,240 00:03:26,080 and, er, I wish him all the best. and, er, I wish him all the best.
71 00:03:26,280 00:03:28,480 Station Chef Alex, it's time for you to step up Station Chef Alex, it's time for you to step up
72 00:03:28,680 00:03:30,640 and represent your restaurant. and represent your restaurant.
73 00:03:32,200 00:03:33,920 How're you feeling, Alex? How're you feeling, Alex?
74 00:03:34,120 00:03:37,200 A bit nervous because my executive chef watching me. A bit nervous because my executive chef watching me.
75 00:03:38,800 00:03:40,160 (ALL LAUGH) (ALL LAUGH)
76 00:03:40,360 00:03:41,960 Still, I'll do my best. Still, I'll do my best.
77 00:03:43,240 00:03:45,800 And now to find out what you're going to cook. And now to find out what you're going to cook.
78 00:03:46,000 00:03:48,760 Tonight we would like to taste your best... Tonight we would like to taste your best...
79 00:03:49,840 00:03:51,440 ..tataki. ..tataki.
80 00:03:53,280 00:03:56,160 MAEVE O'MEARA: Deceptively simple yet technical, MAEVE O'MEARA: Deceptively simple yet technical,
81 00:03:56,360 00:04:00,000 tataki refers to two methods of preparing fish or meat - tataki refers to two methods of preparing fish or meat -
82 00:04:00,200 00:04:03,840 lightly seared and marinated or chopped and served raw. lightly seared and marinated or chopped and served raw.
83 00:04:04,040 00:04:05,920 Similar to Japanese sashimi, Similar to Japanese sashimi,
84 00:04:06,120 00:04:10,200 tataki celebrates the beauty of raw ingredients. tataki celebrates the beauty of raw ingredients.
85 00:04:10,400 00:04:13,720 Choosing the best plate on the pass will be one of us. Choosing the best plate on the pass will be one of us.
86 00:04:13,920 00:04:16,800 Tonight that's going to be you, Dan. Tonight that's going to be you, Dan.
87 00:04:17,000 00:04:18,760 Oh, great, great. I love tataki. Oh, great, great. I love tataki.
88 00:04:18,960 00:04:22,240 MAEVE O'MEARA: Dan will taste and judge everyone's creations MAEVE O'MEARA: Dan will taste and judge everyone's creations
89 00:04:22,440 00:04:26,680 without knowing if it was made by a home cook or by station chef Alex. without knowing if it was made by a home cook or by station chef Alex.
90 00:04:26,880 00:04:30,200 You have 90 minutes until you need your plates on the pass, You have 90 minutes until you need your plates on the pass,
91 00:04:30,400 00:04:32,280 so let's cook! so let's cook!
92 00:04:36,200 00:04:39,320 What I love about Japanese food is precision. What I love about Japanese food is precision.
93 00:04:39,520 00:04:40,880 Always look for perfect. Always look for perfect.
94 00:04:41,080 00:04:42,320 It doesn't come right away. It doesn't come right away.
95 00:04:42,520 00:04:45,240 You have to practise, like, 5 years, 10 years to do it. You have to practise, like, 5 years, 10 years to do it.
96 00:04:46,760 00:04:49,760 Being the only Japanese cook in this competition, Being the only Japanese cook in this competition,
97 00:04:49,960 00:04:52,360 I don't feel stress or pressure I don't feel stress or pressure
98 00:04:52,560 00:04:55,960 but probably I should. (LAUGHS) but probably I should. (LAUGHS)
99 00:04:59,040 00:05:02,440 So tonight I'm making a beef tataki with the fillet So tonight I'm making a beef tataki with the fillet
100 00:05:02,640 00:05:04,440 and I'm gonna put it through a salad, and I'm gonna put it through a salad,
101 00:05:04,640 00:05:07,440 so freshen it up with some daikon, cucumber so freshen it up with some daikon, cucumber
102 00:05:07,640 00:05:09,840 and some little pickled shimeji mushrooms and some little pickled shimeji mushrooms
103 00:05:10,040 00:05:11,600 which are a Japanese mushroom. which are a Japanese mushroom.
104 00:05:11,800 00:05:14,520 But I've opted to put some chilli powder into the pickling liquid But I've opted to put some chilli powder into the pickling liquid
105 00:05:14,720 00:05:17,600 just to give a little surprise to the salad. just to give a little surprise to the salad.
106 00:05:17,800 00:05:19,520 But the most important part of the dish But the most important part of the dish
107 00:05:19,720 00:05:21,200 is probably what I'm holding is probably what I'm holding
108 00:05:21,400 00:05:23,800 so I'm just trying to trim it down a little bit so I'm just trying to trim it down a little bit
109 00:05:24,000 00:05:26,880 and then I'll be able to sear it off and pop it in some marinade. and then I'll be able to sear it off and pop it in some marinade.
110 00:05:27,080 00:05:28,960 That searing on the outside, That searing on the outside,
111 00:05:29,160 00:05:31,720 I do tend to sear it quite strongly I do tend to sear it quite strongly
112 00:05:31,920 00:05:33,800 to get that... a bit more of a crust. to get that... a bit more of a crust.
113 00:05:34,000 00:05:36,760 The technique I use for this is that I sear it off first The technique I use for this is that I sear it off first
114 00:05:36,960 00:05:40,640 and then marinate with some soy, mirin and sake. and then marinate with some soy, mirin and sake.
115 00:05:40,840 00:05:42,520 It's actually then gonna go into the fridge It's actually then gonna go into the fridge
116 00:05:42,720 00:05:45,160 to come down to room temperature for the salad. to come down to room temperature for the salad.
117 00:05:45,360 00:05:46,960 I'm really passionate about this dish I'm really passionate about this dish
118 00:05:47,160 00:05:50,320 because it's so light and healthy but so flavoursome because it's so light and healthy but so flavoursome
119 00:05:50,520 00:05:53,000 so I'm excited to cook it tonight. so I'm excited to cook it tonight.
120 00:05:56,320 00:06:00,400 Yes, I'm making tataki today three ways. Yes, I'm making tataki today three ways.
121 00:06:00,600 00:06:05,480 One is a beef tataki and another one is salmon tataki One is a beef tataki and another one is salmon tataki
122 00:06:05,680 00:06:08,800 and other one is, uh, cucumber tataki. and other one is, uh, cucumber tataki.
123 00:06:09,000 00:06:11,080 So three different way of tataki, actually. So three different way of tataki, actually.
124 00:06:11,280 00:06:15,920 I just seared the beef and marinate to this soy sauce. I just seared the beef and marinate to this soy sauce.
125 00:06:16,120 00:06:20,040 Most difficult thing was making the beef right. Most difficult thing was making the beef right.
126 00:06:20,240 00:06:21,560 Argh! Argh!
127 00:06:21,760 00:06:27,160 Yeah, inside has to be raw which I don't see until I actually slice it. Yeah, inside has to be raw which I don't see until I actually slice it.
128 00:06:27,360 00:06:30,200 So far, yeah, it's going well. Yes. (LAUGHS) So far, yeah, it's going well. Yes. (LAUGHS)
129 00:06:30,400 00:06:32,240 Naoko. Hey! Naoko. Hey!
130 00:06:32,440 00:06:33,960 What are you doing? What are you doing?
131 00:06:34,160 00:06:37,320 I'm making salmon tataki now. It's different type of tataki. I'm making salmon tataki now. It's different type of tataki.
132 00:06:37,520 00:06:38,960 It's namero. It's namero.
133 00:06:39,160 00:06:43,800 And so this is a very classic hand dicing method for tartare? And so this is a very classic hand dicing method for tartare?
134 00:06:44,000 00:06:45,960 (BOTH LAUGH) So it's quite... (BOTH LAUGH) So it's quite...
135 00:06:46,160 00:06:47,560 Is it quite therapeutic? Is it quite therapeutic?
136 00:06:47,760 00:06:50,520 It is! (LAUGHS) I like it. It is! (LAUGHS) I like it.
137 00:06:50,720 00:06:54,080 So when you think mince, any mince, So when you think mince, any mince,
138 00:06:54,280 00:06:55,560 that I'm looking for. that I'm looking for.
139 00:06:55,760 00:06:58,640 Yep, wonderful. And then you'll put a red miso... Yep, wonderful. And then you'll put a red miso...
140 00:06:58,840 00:07:00,520 Yes, miso and soy sauce. Wonderful. Yes, miso and soy sauce. Wonderful.
141 00:07:00,720 00:07:02,360 And a little bit of ginger. And a little bit of ginger.
142 00:07:02,560 00:07:03,960 Tastes of something different, I think. Tastes of something different, I think.
143 00:07:04,160 00:07:05,880 Yeah. Yeah, that's fun. Yeah. Yeah, that's fun.
144 00:07:06,080 00:07:07,760 That's more fun, I think. That's more fun, I think.
145 00:07:07,960 00:07:10,520 Wonderful. Well, I'll leave you to your salmon tataki. Wonderful. Well, I'll leave you to your salmon tataki.
146 00:07:10,720 00:07:12,360 Thank you. And we'll see you at the end. Thank you. And we'll see you at the end.
147 00:07:12,560 00:07:13,640 Thank you. Thank you.
148 00:07:16,120 00:07:18,520 Tonight I'm making a salmon tataki. Tonight I'm making a salmon tataki.
149 00:07:18,720 00:07:21,040 Marinating in soy sauce, mirin, sake, sugar. Marinating in soy sauce, mirin, sake, sugar.
150 00:07:21,240 00:07:25,440 What inspired me to make it was on one of my very first trips to Japan, What inspired me to make it was on one of my very first trips to Japan,
151 00:07:25,640 00:07:27,160 in Tokyo, I went to a sushi restaurant in Tokyo, I went to a sushi restaurant
152 00:07:27,360 00:07:29,760 and one of my most favourite meals I've ever had and one of my most favourite meals I've ever had
153 00:07:29,960 00:07:33,560 was just a lightly seared salmon on rice. was just a lightly seared salmon on rice.
154 00:07:33,760 00:07:35,560 So I've sort taken that memory So I've sort taken that memory
155 00:07:35,760 00:07:38,080 and I've mixed it up with some other things that I like to do. and I've mixed it up with some other things that I like to do.
156 00:07:38,280 00:07:41,400 Because tataki is quite a simple, basic dish, Because tataki is quite a simple, basic dish,
157 00:07:41,600 00:07:44,520 I think good produce is number one I think good produce is number one
158 00:07:44,720 00:07:46,560 and luckily I had some fantastic salmon today. and luckily I had some fantastic salmon today.
159 00:07:46,760 00:07:48,800 So what tataki are you doing today? So what tataki are you doing today?
160 00:07:49,000 00:07:51,360 OK, well, it doesn't look like any tataki at the moment OK, well, it doesn't look like any tataki at the moment
161 00:07:51,560 00:07:53,200 but it's actually marinating in the fridge, but it's actually marinating in the fridge,
162 00:07:53,400 00:07:54,880 but I'm doing a salmon tataki. but I'm doing a salmon tataki.
163 00:07:55,080 00:07:57,520 So I am going to put some sesame seeds on it So I am going to put some sesame seeds on it
164 00:07:57,720 00:08:01,800 and I'm serving it with umeboshi and cucumber pickle and I'm serving it with umeboshi and cucumber pickle
165 00:08:02,000 00:08:03,680 and sesame spinach salad and sesame spinach salad
166 00:08:03,880 00:08:05,160 and a daikon radish salad, and a daikon radish salad,
167 00:08:05,360 00:08:08,240 and some rice because I have to have rice with everything. and some rice because I have to have rice with everything.
168 00:08:08,440 00:08:10,840 So a few different things put together, um, So a few different things put together, um,
169 00:08:11,040 00:08:12,880 but I think they really complement the tataki. but I think they really complement the tataki.
170 00:08:13,080 00:08:16,560 Well, Dan's the blind judge tonight so we'll leave it up to him Well, Dan's the blind judge tonight so we'll leave it up to him
171 00:08:16,760 00:08:18,480 but get cracking. but get cracking.
172 00:08:18,680 00:08:19,800 Thanks. Thanks.
173 00:08:21,760 00:08:24,960 MAEVE O'MEARA: Station Chef Alex is preparing a tuna tataki MAEVE O'MEARA: Station Chef Alex is preparing a tuna tataki
174 00:08:25,160 00:08:27,480 with asparagus, shiitake mushrooms with asparagus, shiitake mushrooms
175 00:08:27,680 00:08:32,000 and featuring restaurant Sokyo's signature carbonised leek aioli. and featuring restaurant Sokyo's signature carbonised leek aioli.
176 00:08:33,440 00:08:36,240 Leek is quite good match with the tuna Leek is quite good match with the tuna
177 00:08:36,440 00:08:40,320 and I want a more extra, extra charcoal grill flavour. and I want a more extra, extra charcoal grill flavour.
178 00:08:40,520 00:08:41,560 That's why I burn it today. That's why I burn it today.
179 00:08:41,760 00:08:45,240 I'm gonna burn it and I'm gonna take some ash I'm gonna burn it and I'm gonna take some ash
180 00:08:45,440 00:08:46,760 and I'm gonna make a powder and I'm gonna make a powder
181 00:08:46,960 00:08:48,240 and I'm gonna put it in the sauce. and I'm gonna put it in the sauce.
182 00:08:48,440 00:08:52,080 And then I put onions, carrots, white miso, And then I put onions, carrots, white miso,
183 00:08:52,280 00:08:56,960 and mirin, sake, soy, vinegar, lemon juice and garlic. and mirin, sake, soy, vinegar, lemon juice and garlic.
184 00:08:57,160 00:08:59,480 All the balance is come together. All the balance is come together.
185 00:08:59,680 00:09:01,040 It doesn't taste just burned, It doesn't taste just burned,
186 00:09:01,240 00:09:03,880 like, but it gives another flavour into it. like, but it gives another flavour into it.
187 00:09:04,080 00:09:06,160 I have to get it right, the leek sauce, perfectly, I have to get it right, the leek sauce, perfectly,
188 00:09:06,360 00:09:08,160 because that's gonna be main sauce. because that's gonna be main sauce.
189 00:09:08,360 00:09:11,320 I'm kind of obsessed with... (LAUGHS) ..er, perfect. I'm kind of obsessed with... (LAUGHS) ..er, perfect.
190 00:09:11,520 00:09:14,320 I have to be. I have to be perfect. I have to be. I have to be perfect.
191 00:09:14,520 00:09:17,600 Chase, tataki seems really simple but it's really not, is it? Chase, tataki seems really simple but it's really not, is it?
192 00:09:17,800 00:09:20,760 Yeah, you can keep it simple Yeah, you can keep it simple
193 00:09:20,960 00:09:23,640 but, um, what Alex is doing from Sokyo, but, um, what Alex is doing from Sokyo,
194 00:09:23,840 00:09:25,520 there's a lot of hidden things on the plate there's a lot of hidden things on the plate
195 00:09:25,720 00:09:27,920 that you can't actually see but you taste. that you can't actually see but you taste.
196 00:09:28,120 00:09:32,240 I think it all depends on if he made the sauce delicious I think it all depends on if he made the sauce delicious
197 00:09:32,440 00:09:35,000 and obviously the tuna looks really good so... and obviously the tuna looks really good so...
198 00:09:35,200 00:09:36,520 So you think he's doing well? So you think he's doing well?
199 00:09:36,720 00:09:39,080 I think he's doing really well, actually. I'm pretty surprised. I think he's doing really well, actually. I'm pretty surprised.
200 00:09:39,280 00:09:41,080 (LAUGHS) It's never gonna be perfect (LAUGHS) It's never gonna be perfect
201 00:09:41,280 00:09:43,000 but we're always trying to make it better, but we're always trying to make it better,
202 00:09:43,200 00:09:45,240 and I think that's the thing that really counts. and I think that's the thing that really counts.
203 00:09:45,440 00:09:48,640 Wonderful. Well, thank you very much. I'll leave you to watch Alex cooking. Wonderful. Well, thank you very much. I'll leave you to watch Alex cooking.
204 00:09:48,840 00:09:49,880 Thank you. Thank you.
205 00:09:51,120 00:09:53,600 Most critical thing is to cook it perfectly. Most critical thing is to cook it perfectly.
206 00:09:54,640 00:09:57,160 I'm happy with it. Yeah. It's yum! I'm happy with it. Yeah. It's yum!
207 00:09:57,360 00:10:00,000 That'll be perfect tuna tataki. That'll be perfect tuna tataki.
208 00:10:00,200 00:10:02,960 This is unlike tataki I've ever eaten before. This is unlike tataki I've ever eaten before.
209 00:10:03,160 00:10:05,600 It's really, really stunning. It's really, really stunning.
210 00:10:10,520 00:10:11,880 MARK OLIVE: You've got 30 minutes MARK OLIVE: You've got 30 minutes
211 00:10:12,080 00:10:14,240 until we need your plate up on the pass, thanks. until we need your plate up on the pass, thanks.
212 00:10:14,440 00:10:17,840 MAEVE O'MEARA: Three passionate home cooks and station chef Alex MAEVE O'MEARA: Three passionate home cooks and station chef Alex
213 00:10:18,040 00:10:20,000 are creating their versions are creating their versions
214 00:10:20,200 00:10:22,920 of the quintessentially Japanese dish tataki. of the quintessentially Japanese dish tataki.
215 00:10:23,120 00:10:25,520 It's one I've made for my friends many times, It's one I've made for my friends many times,
216 00:10:25,720 00:10:27,080 particularly as an entree dish. particularly as an entree dish.
217 00:10:27,280 00:10:30,160 They all aim to impress tonight's blind-tasting judge Dan, They all aim to impress tonight's blind-tasting judge Dan,
218 00:10:30,360 00:10:33,040 who won't know who prepared which dish. who won't know who prepared which dish.
219 00:10:33,240 00:10:35,720 So, tataki - deceptively simple dish. So, tataki - deceptively simple dish.
220 00:10:35,920 00:10:37,760 Shouldn't taste simple, though. Shouldn't taste simple, though.
221 00:10:37,960 00:10:41,800 That's right. I mean, tataki, really it's like a Japanese carpaccio. That's right. I mean, tataki, really it's like a Japanese carpaccio.
222 00:10:42,000 00:10:44,520 It's thinly sliced marinated meat or fish. It's thinly sliced marinated meat or fish.
223 00:10:44,720 00:10:47,960 If it's seared, you need a super-hot pan. If it's seared, you need a super-hot pan.
224 00:10:48,160 00:10:50,840 But it's really all about what you pair with a tataki. But it's really all about what you pair with a tataki.
225 00:10:51,040 00:10:52,280 Is it gonna be a spicy dressing? Is it gonna be a spicy dressing?
226 00:10:52,480 00:10:54,000 Is it gonna be a ponzu? Is it gonna be a ponzu?
227 00:10:54,200 00:10:56,520 It could be some type of soy ginger number. It could be some type of soy ginger number.
228 00:10:56,720 00:10:58,120 And with those flavour profiles, And with those flavour profiles,
229 00:10:58,320 00:11:01,080 it's got to really marry with the protein. it's got to really marry with the protein.
230 00:11:01,280 00:11:04,200 'Cause you don't want a bland plate of tataki. 'Cause you don't want a bland plate of tataki.
231 00:11:07,000 00:11:09,960 I made three ways of tataki. I made three ways of tataki.
232 00:11:10,160 00:11:13,120 I have beef and salmon and cucumbers, I have beef and salmon and cucumbers,
233 00:11:13,320 00:11:16,560 and this sauce is served with beef. and this sauce is served with beef.
234 00:11:16,760 00:11:20,400 I'm using tahini for my sesame sauce. I'm using tahini for my sesame sauce.
235 00:11:20,600 00:11:23,760 In Japan, we call sesame paste, which is the same thing. In Japan, we call sesame paste, which is the same thing.
236 00:11:23,960 00:11:25,960 So... (LAUGHS) ..yes. So... (LAUGHS) ..yes.
237 00:11:26,160 00:11:29,760 It was really difficult to slice tataki beef It was really difficult to slice tataki beef
238 00:11:29,960 00:11:31,920 because it's so delicate. because it's so delicate.
239 00:11:34,120 00:11:36,400 Inside is still rare. Inside is still rare.
240 00:11:36,600 00:11:39,680 I'm happy with it yeah. It's yum! I'm happy with it yeah. It's yum!
241 00:11:39,880 00:11:41,640 It's better to slice really thin. It's better to slice really thin.
242 00:11:41,840 00:11:44,800 If it's thick, it's gonna be chewy. If it's thick, it's gonna be chewy.
243 00:11:45,000 00:11:50,040 I haven't overcooked the edge or anything so I'm happy with it. I haven't overcooked the edge or anything so I'm happy with it.
244 00:11:55,000 00:11:59,160 The tuna tataki that Alex is cooking, it's really special. The tuna tataki that Alex is cooking, it's really special.
245 00:11:59,360 00:12:03,920 It took a long, long time to figure out how we're gonna make this dish. It took a long, long time to figure out how we're gonna make this dish.
246 00:12:05,200 00:12:08,240 With Alex being a sushi chef, he's really organised, With Alex being a sushi chef, he's really organised,
247 00:12:08,440 00:12:10,360 he's really good with his knives. he's really good with his knives.
248 00:12:10,560 00:12:13,120 I just think, where is the best part I just think, where is the best part
249 00:12:13,320 00:12:16,280 and then I just trim it nicely and square. and then I just trim it nicely and square.
250 00:12:16,480 00:12:18,280 Do in the fry pan with oil. Do in the fry pan with oil.
251 00:12:18,480 00:12:20,360 And I just sear it. And I just sear it.
252 00:12:24,040 00:12:27,760 Counting eight seconds of each side. Counting eight seconds of each side.
253 00:12:29,080 00:12:32,240 Just if you can sear it perfectly, like, all the sides, Just if you can sear it perfectly, like, all the sides,
254 00:12:32,440 00:12:34,680 that will be perfect tuna tataki. that will be perfect tuna tataki.
255 00:12:39,600 00:12:43,880 OK, I'm gonna put sesame seeds on it and fry it. OK, I'm gonna put sesame seeds on it and fry it.
256 00:12:44,080 00:12:45,320 I made a salmon tataki I made a salmon tataki
257 00:12:45,520 00:12:48,240 and the recipe I based on one of the best meals and the recipe I based on one of the best meals
258 00:12:48,440 00:12:50,240 I've ever had in Japan ever, I've ever had in Japan ever,
259 00:12:50,440 00:12:54,200 which I just rolled in sesame seeds, one of my favourite things, which I just rolled in sesame seeds, one of my favourite things,
260 00:12:54,400 00:12:56,440 just to enhance the flavour. just to enhance the flavour.
261 00:12:56,640 00:12:59,960 The most critical thing is to not burn the outside The most critical thing is to not burn the outside
262 00:13:00,160 00:13:01,480 and not to cook it all the way through, and not to cook it all the way through,
263 00:13:01,680 00:13:03,160 so just to cook it perfectly. so just to cook it perfectly.
264 00:13:03,360 00:13:04,400 It's a little bit scary It's a little bit scary
265 00:13:04,600 00:13:07,360 cooking against chefs from such an amazing restaurant. cooking against chefs from such an amazing restaurant.
266 00:13:07,560 00:13:09,440 I'm right up near the chef when I'm cooking I'm right up near the chef when I'm cooking
267 00:13:09,640 00:13:12,240 so I try not to look at them too much. so I try not to look at them too much.
268 00:13:12,440 00:13:14,240 That's looking good. That's looking good.
269 00:13:14,440 00:13:16,720 I think its cooked probably a little bit more I think its cooked probably a little bit more
270 00:13:16,920 00:13:19,520 than some other people would do tataki but I like it like that. than some other people would do tataki but I like it like that.
271 00:13:19,720 00:13:21,160 So unless I've forgotten something, So unless I've forgotten something,
272 00:13:21,360 00:13:23,360 which I'm actually starting to think maybe I have, which I'm actually starting to think maybe I have,
273 00:13:23,560 00:13:25,480 I'm doing good timewise. I'm doing good timewise.
274 00:13:25,680 00:13:28,120 (LAUGHS) Yeah. (LAUGHS) Yeah.
275 00:13:28,320 00:13:33,160 MELISSA LEONG: You have five minutes. Five minutes. MELISSA LEONG: You have five minutes. Five minutes.
276 00:13:37,200 00:13:38,400 What I love about this dish What I love about this dish
277 00:13:38,600 00:13:40,880 is obviously the tataki is the hero of the dish is obviously the tataki is the hero of the dish
278 00:13:41,080 00:13:44,480 but the little other surprise elements like the pickled mushroom but the little other surprise elements like the pickled mushroom
279 00:13:44,680 00:13:46,640 give a surprise punch of flavour. give a surprise punch of flavour.
280 00:13:46,840 00:13:49,680 Obviously the radish has a little bit of heat to it as well, Obviously the radish has a little bit of heat to it as well,
281 00:13:49,880 00:13:52,480 and then that's broken up by the freshness of some cucumber. and then that's broken up by the freshness of some cucumber.
282 00:13:52,680 00:13:56,400 MARK OLIVE: We're getting to that time to have your plate on the pass. MARK OLIVE: We're getting to that time to have your plate on the pass.
283 00:13:56,600 00:14:00,040 I just wanted to represent three different tataki. I just wanted to represent three different tataki.
284 00:14:00,240 00:14:03,640 Cucumber, bash the cucumber, and mashed salmon Cucumber, bash the cucumber, and mashed salmon
285 00:14:03,840 00:14:05,560 is not really common in Australia, is not really common in Australia,
286 00:14:05,760 00:14:10,480 so I wanted to show what tataki is for Japanese. so I wanted to show what tataki is for Japanese.
287 00:14:12,360 00:14:15,480 With the salmon tataki I also made a daikon radish salad, With the salmon tataki I also made a daikon radish salad,
288 00:14:15,680 00:14:18,200 pickled cucumber and umeboshi salad. pickled cucumber and umeboshi salad.
289 00:14:18,440 00:14:21,480 Different flavours but I feel like they all complement each other really well. Different flavours but I feel like they all complement each other really well.
290 00:14:21,680 00:14:24,600 MELISSA LEONG: One minute, everybody! One minute. MELISSA LEONG: One minute, everybody! One minute.
291 00:14:24,800 00:14:29,600 To make tuna tataki tonight, like, what I did is quite complicated. To make tuna tataki tonight, like, what I did is quite complicated.
292 00:14:29,800 00:14:32,800 There's different kind of cooking involved in it. There's different kind of cooking involved in it.
293 00:14:34,080 00:14:37,680 But tuna tataki is, like, as I did it, like, quite beautiful tonight. But tuna tataki is, like, as I did it, like, quite beautiful tonight.
294 00:14:37,880 00:14:39,600 Just in time. Just in time.
295 00:14:41,120 00:14:43,280 (APPLAUSE) (APPLAUSE)
296 00:14:44,360 00:14:48,600 Bringing to the pass I saw the other look's really amazing. Bringing to the pass I saw the other look's really amazing.
297 00:14:48,800 00:14:50,640 That kind of make me nervous That kind of make me nervous
298 00:14:50,840 00:14:54,080 because they were really... did a good job as well. because they were really... did a good job as well.
299 00:14:58,400 00:15:01,000 This dish is really hard to fault, in my opinion. This dish is really hard to fault, in my opinion.
300 00:15:01,200 00:15:03,720 All together, it's absolutely delicious. All together, it's absolutely delicious.
301 00:15:06,200 00:15:09,000 The best plate on the pass is... The best plate on the pass is...
302 00:15:19,480 00:15:21,280 MAEVE O'MEARA: Our three remaining home cooks MAEVE O'MEARA: Our three remaining home cooks
303 00:15:21,480 00:15:23,520 and the station chef from restaurant Sokyo and the station chef from restaurant Sokyo
304 00:15:23,720 00:15:28,160 have just created their best take on the Japanese dish tataki. have just created their best take on the Japanese dish tataki.
305 00:15:29,640 00:15:32,160 Now judge Dan will taste their creations Now judge Dan will taste their creations
306 00:15:32,360 00:15:36,480 without knowing if it was made by a home cook or by the professional. without knowing if it was made by a home cook or by the professional.
307 00:15:37,720 00:15:40,520 Oh, another night of intensity Oh, another night of intensity
308 00:15:40,720 00:15:42,520 and really, really precision cooking. and really, really precision cooking.
309 00:15:42,720 00:15:46,000 Well, look, they look like some very beautiful plates here Well, look, they look like some very beautiful plates here
310 00:15:46,200 00:15:49,520 and they've really killed it tonight with the presentation. and they've really killed it tonight with the presentation.
311 00:15:49,720 00:15:53,480 MARK OLIVE: Dan, sesame encrusted salmon tataki MARK OLIVE: Dan, sesame encrusted salmon tataki
312 00:15:53,680 00:15:57,440 with wasabi mayo and daikon radish. with wasabi mayo and daikon radish.
313 00:15:57,640 00:15:58,960 Well, it looks beautiful. Well, it looks beautiful.
314 00:15:59,160 00:16:01,600 I mean it looks like a light, healthy lunch, I mean it looks like a light, healthy lunch,
315 00:16:01,800 00:16:04,880 you know, especially complete with the bowl of rice. you know, especially complete with the bowl of rice.
316 00:16:05,080 00:16:06,680 Beautiful nice spinach there Beautiful nice spinach there
317 00:16:06,880 00:16:09,120 and I love that they encrusted the salmon and I love that they encrusted the salmon
318 00:16:09,320 00:16:11,960 with some black and white sesame seeds with some black and white sesame seeds
319 00:16:12,160 00:16:15,040 to make it really next-level. to make it really next-level.
320 00:16:25,760 00:16:27,440 It's absolutely delicious. It's absolutely delicious.
321 00:16:28,800 00:16:30,280 I love the flavour of the salmon. I love the flavour of the salmon.
322 00:16:30,480 00:16:33,120 The sesame adds that crunch, that nuttiness to it. The sesame adds that crunch, that nuttiness to it.
323 00:16:33,320 00:16:35,280 The sear on the salmon is nice and light. The sear on the salmon is nice and light.
324 00:16:35,480 00:16:36,720 Salmon's still rare. Salmon's still rare.
325 00:16:36,920 00:16:38,680 Daikon radish, the greens and the rice Daikon radish, the greens and the rice
326 00:16:38,880 00:16:41,080 and the wasabi mayo all together, delicious. and the wasabi mayo all together, delicious.
327 00:16:41,280 00:16:45,200 Everything on this plate is the star. It's great. Everything on this plate is the star. It's great.
328 00:16:46,480 00:16:50,520 Dan this is a beef tataki with pickled shimeji, daikon radish. Dan this is a beef tataki with pickled shimeji, daikon radish.
329 00:16:50,720 00:16:54,160 It looks very appetising, you know. It looks very appetising, you know.
330 00:16:54,360 00:16:57,000 Thinly sliced beef, the beef's been seared. Thinly sliced beef, the beef's been seared.
331 00:16:57,200 00:16:59,560 Looks like very marbled beef too. Is it wagyu beef? Looks like very marbled beef too. Is it wagyu beef?
332 00:16:59,760 00:17:02,080 Yes. It is. Looks great. Yes. It is. Looks great.
333 00:17:02,280 00:17:04,200 Well, tuck in. Well, tuck in.
334 00:17:12,240 00:17:14,960 Mmm. Mm. Mmm. Mm.
335 00:17:15,160 00:17:17,160 It's a very delicious plate of tataki. It's a very delicious plate of tataki.
336 00:17:17,360 00:17:20,680 The acidity of those mushrooms and that daikon The acidity of those mushrooms and that daikon
337 00:17:20,880 00:17:24,440 really offset the richness of that wagyu beef. really offset the richness of that wagyu beef.
338 00:17:24,640 00:17:26,720 It's seared really well. It's seared really well.
339 00:17:26,920 00:17:29,520 You know, it's not very traditional to do a really hard sear You know, it's not very traditional to do a really hard sear
340 00:17:29,720 00:17:32,320 but it really adds to that end flavour but it really adds to that end flavour
341 00:17:32,520 00:17:35,240 to make your tataki shine. to make your tataki shine.
342 00:17:35,440 00:17:36,880 Really delicious. Really delicious.
343 00:17:38,320 00:17:43,320 This is a trio of tatakis - beef, salmon and cucumber. This is a trio of tatakis - beef, salmon and cucumber.
344 00:17:43,520 00:17:46,880 Well, look, I love anything served in a lettuce cup. Well, look, I love anything served in a lettuce cup.
345 00:17:47,080 00:17:50,040 It's great, you know what I mean? And look at this! It's great, you know what I mean? And look at this!
346 00:17:50,240 00:17:51,920 That's a cucumber salad. That's a cucumber salad.
347 00:17:52,120 00:17:54,680 Almost reminds me of a Chinese smashed cucumber salad Almost reminds me of a Chinese smashed cucumber salad
348 00:17:54,880 00:17:56,200 from northern China. from northern China.
349 00:17:56,400 00:17:59,240 But it could be a game changer and it could blow my mind. But it could be a game changer and it could blow my mind.
350 00:17:59,440 00:18:01,520 You better tuck in. Alright. You better tuck in. Alright.
351 00:18:21,280 00:18:25,680 When I tasted the beef tataki with that traditional dressing When I tasted the beef tataki with that traditional dressing
352 00:18:25,880 00:18:28,840 you've got the acidity from that dressing and that bonito flavour. you've got the acidity from that dressing and that bonito flavour.
353 00:18:29,040 00:18:31,920 It's really tender. It's cut across the grain. It's really tender. It's cut across the grain.
354 00:18:32,120 00:18:35,040 I can really taste the shiso inside. Mm-hm. I can really taste the shiso inside. Mm-hm.
355 00:18:35,240 00:18:36,360 Really fragrant. Really fragrant.
356 00:18:36,560 00:18:38,280 The salmon tataki, it's nice. The salmon tataki, it's nice.
357 00:18:38,480 00:18:40,360 It goes really well with that miso dressing. It goes really well with that miso dressing.
358 00:18:40,560 00:18:42,840 And I do like the cucumber. And I do like the cucumber.
359 00:18:43,040 00:18:46,040 These three dishes on their own are really quite tasty. These three dishes on their own are really quite tasty.
360 00:18:46,240 00:18:47,720 They're very nice. They're very nice.
361 00:18:47,920 00:18:51,520 But on the same dish, in this case I think less is more. But on the same dish, in this case I think less is more.
362 00:18:53,120 00:18:56,200 Dan, seared tuna tataki. Dan, seared tuna tataki.
363 00:18:56,400 00:18:58,600 Wow. It's really stunning. Wow. It's really stunning.
364 00:18:58,800 00:19:01,360 Really, really lightly seared, this tuna. Really, really lightly seared, this tuna.
365 00:19:01,560 00:19:03,440 You know, I can spot some enoki mushrooms there, You know, I can spot some enoki mushrooms there,
366 00:19:03,640 00:19:05,440 some edible flowers. some edible flowers.
367 00:19:05,640 00:19:09,640 I hope it's as delicious as it looks. I hope it's as delicious as it looks.
368 00:19:11,560 00:19:13,120 Alright, here we go! Alright, here we go!
369 00:19:19,120 00:19:20,320 Mmm. Mmm.
370 00:19:20,520 00:19:21,920 There's a few groans there. There's a few groans there.
371 00:19:22,120 00:19:25,080 That tuna is absolutely melt in the mouth, That tuna is absolutely melt in the mouth,
372 00:19:25,280 00:19:27,760 that sear ever so delicate that sear ever so delicate
373 00:19:27,960 00:19:29,920 and I love those little vegetables. and I love those little vegetables.
374 00:19:30,120 00:19:33,800 The pickled ginger really adds that acidity and sweetness to it The pickled ginger really adds that acidity and sweetness to it
375 00:19:34,000 00:19:36,800 and I can really taste smokiness. and I can really taste smokiness.
376 00:19:37,000 00:19:40,440 Actually, Dan, it's a leek ash aioli. Actually, Dan, it's a leek ash aioli.
377 00:19:40,640 00:19:43,320 Well, you know what? I just want more of it. Well, you know what? I just want more of it.
378 00:19:43,520 00:19:46,560 I could eat, you know, a whole bottle full of that stuff. I could eat, you know, a whole bottle full of that stuff.
379 00:19:46,760 00:19:50,000 It's one of the best tuna dishes I think I've ever eaten. It's one of the best tuna dishes I think I've ever eaten.
380 00:19:51,800 00:19:55,640 Dan, there are four dishes on the pass. We'll let you decide. Dan, there are four dishes on the pass. We'll let you decide.
381 00:20:03,760 00:20:07,400 MAEVE O'MEARA: Our three home cooks have just taken on station chef Alex MAEVE O'MEARA: Our three home cooks have just taken on station chef Alex
382 00:20:07,600 00:20:09,320 with the Japanese dish tataki. with the Japanese dish tataki.
383 00:20:09,520 00:20:13,920 Judge Dan has tasted all four dishes without knowing who cooked what, Judge Dan has tasted all four dishes without knowing who cooked what,
384 00:20:14,120 00:20:16,680 and now it's judgement time. and now it's judgement time.
385 00:20:17,880 00:20:21,720 Well, night two of Japanese week Well, night two of Japanese week
386 00:20:21,920 00:20:25,200 we have seen discipline, passion, precision. we have seen discipline, passion, precision.
387 00:20:25,400 00:20:28,840 It was really impressive watching all of you cook this evening. It was really impressive watching all of you cook this evening.
388 00:20:29,040 00:20:31,200 Home cooks, how do you think you went? Home cooks, how do you think you went?
389 00:20:31,400 00:20:33,560 I enjoyed this challenge. Yeah. Yeah? I enjoyed this challenge. Yeah. Yeah?
390 00:20:33,760 00:20:35,880 Yeah, I'm really happy with how this one went. Yeah, I'm really happy with how this one went.
391 00:20:36,080 00:20:37,560 It was really fun, a good one. It was really fun, a good one.
392 00:20:37,760 00:20:39,280 Yeah, I enjoyed too. Yeah. Yeah, I enjoyed too. Yeah.
393 00:20:39,480 00:20:42,960 How much would you like to cook against Executive Chef Chase? How much would you like to cook against Executive Chef Chase?
394 00:20:44,200 00:20:46,360 (LAUGHS) He looks a bit scary, so... (LAUGHS) He looks a bit scary, so...
395 00:20:46,560 00:20:48,440 (LAUGHTER) (LAUGHTER)
396 00:20:48,640 00:20:50,560 But it would be good if I could, yes. But it would be good if I could, yes.
397 00:20:50,760 00:20:53,560 Alex, have the home cooks got you nervous? Alex, have the home cooks got you nervous?
398 00:20:53,760 00:20:55,480 A little bit. A little bit.
399 00:20:55,680 00:20:58,800 When I look at the dish, like, they look really amazing. When I look at the dish, like, they look really amazing.
400 00:21:00,120 00:21:05,200 DAN HONG: Well, we had four really amazing plates of tataki on the pass. DAN HONG: Well, we had four really amazing plates of tataki on the pass.
401 00:21:05,400 00:21:07,160 But my favourite dish tonight, But my favourite dish tonight,
402 00:21:07,360 00:21:12,640 although it wasn't a traditional style of tataki, although it wasn't a traditional style of tataki,
403 00:21:12,840 00:21:16,880 it really tasted Japanese and hit all the right notes it really tasted Japanese and hit all the right notes
404 00:21:17,080 00:21:21,720 and for that reason the best plate on the pass is... and for that reason the best plate on the pass is...
405 00:21:26,880 00:21:29,680 ..charred tuna tataki. ..charred tuna tataki.
406 00:21:29,880 00:21:31,480 (GASPS) (GASPS)
407 00:21:31,680 00:21:33,960 (APPLAUSE) (APPLAUSE)
408 00:21:35,800 00:21:38,080 You look... Alex you look very relieved. You look... Alex you look very relieved.
409 00:21:38,280 00:21:40,960 Yeah, I feel so much better. Yeah, I feel so much better.
410 00:21:41,160 00:21:44,400 I didn't want to let my executive chef down I didn't want to let my executive chef down
411 00:21:44,600 00:21:46,320 or my restaurant, or my restaurant,
412 00:21:46,520 00:21:48,160 so I'm really happy. so I'm really happy.
413 00:21:48,360 00:21:50,960 Well, I think you did Sokyo very proud. Well, I think you did Sokyo very proud.
414 00:21:51,160 00:21:53,320 What do you think, Executive Chef Chase? What do you think, Executive Chef Chase?
415 00:21:53,520 00:21:55,120 I'm really relieved too I'm really relieved too
416 00:21:55,320 00:21:58,600 because it's one of my favourite dishes that we serve at Sokyo. because it's one of my favourite dishes that we serve at Sokyo.
417 00:21:58,800 00:22:00,520 Good job. Good job.
418 00:22:00,720 00:22:03,520 Well done, Alex. (APPLAUSE) Well done, Alex. (APPLAUSE)
419 00:22:05,040 00:22:08,160 Dan, which plate didn't stack up for you this evening? Dan, which plate didn't stack up for you this evening?
420 00:22:08,360 00:22:10,560 This was a really hard decision for me, This was a really hard decision for me,
421 00:22:10,760 00:22:14,720 but the plate that didn't live up to my expectations was... but the plate that didn't live up to my expectations was...
422 00:22:20,200 00:22:22,040 ..the trio of tataki. ..the trio of tataki.
423 00:22:22,240 00:22:23,680 Ohhh! Ohhh!
424 00:22:23,880 00:22:26,600 So sorry, Naoko. No, it's fine. So sorry, Naoko. No, it's fine.
425 00:22:26,800 00:22:29,120 All three components were really delicious. All three components were really delicious.
426 00:22:29,320 00:22:31,720 I just thought less was a bit more in this case. I just thought less was a bit more in this case.
427 00:22:31,920 00:22:35,120 Maybe if you just served the beef on the plate. Maybe if you just served the beef on the plate.
428 00:22:35,320 00:22:37,320 The three components was a bit too much. The three components was a bit too much.
429 00:22:37,520 00:22:39,160 OK. OK.
430 00:22:39,360 00:22:42,000 You should definitely keep cooking, you are a real talent, You should definitely keep cooking, you are a real talent,
431 00:22:42,200 00:22:43,320 so thank you very much. so thank you very much.
432 00:22:43,520 00:22:45,200 Thank you. (LAUGHS) Thank you. (LAUGHS)
433 00:22:46,400 00:22:47,360 I'm so sorry, Naoko, I'm so sorry, Naoko,
434 00:22:47,560 00:22:50,840 that means that you are leaving us this evening and going home. that means that you are leaving us this evening and going home.
435 00:22:51,040 00:22:53,680 But congratulations, Station Chef Alex, But congratulations, Station Chef Alex,
436 00:22:53,880 00:22:55,640 and to restaurant Sokyo. and to restaurant Sokyo.
437 00:22:55,840 00:22:57,280 (APPLAUSE) (APPLAUSE)
438 00:23:00,160 00:23:01,640 Nice work. Nice work.
439 00:23:01,840 00:23:04,360 We're gonna miss you. See you next time. We're gonna miss you. See you next time.
440 00:23:04,560 00:23:05,680 MAEVE O'MEARA: Next time... MAEVE O'MEARA: Next time...
441 00:23:05,880 00:23:09,200 I'm making my version of an udon noodle soup with poached salmon. I'm making my version of an udon noodle soup with poached salmon.
442 00:23:09,400 00:23:11,280 BLAINIE: Pork belly can be the best thing in the world BLAINIE: Pork belly can be the best thing in the world
443 00:23:11,480 00:23:13,080 or it can be the worst thing in the world, or it can be the worst thing in the world,
444 00:23:13,280 00:23:15,200 so I'm really hoping I can get it tender in the time. so I'm really hoping I can get it tender in the time.
445 00:23:15,400 00:23:17,880 My dish is going to be a winning dish on the pass tonight. My dish is going to be a winning dish on the pass tonight.
446 00:23:18,080 00:23:21,320 MARK OLIVE: This bowl is really, really tasty. MARK OLIVE: This bowl is really, really tasty.
447 00:23:21,520 00:23:25,160 And later in the week, I'll uncover the techniques and precision And later in the week, I'll uncover the techniques and precision
448 00:23:25,360 00:23:27,880 behind Sokyo's inspirational menu. behind Sokyo's inspirational menu.
449 00:23:28,080 00:23:30,960 I don't think I've had really great tempura till right now. I don't think I've had really great tempura till right now.
450 00:23:31,160 00:23:33,720 One of my life's great mouthfuls, I think. (LAUGHS) One of my life's great mouthfuls, I think. (LAUGHS)