This tool is beta test, If You got some problem please contact us
# | Start | End | Original | Translated |
---|---|---|---|---|
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) |