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1 | 00:00:02,080 | 00:00:03,560 | MAEVE O'MEARA: Tonight on The Chefs' Line | MAEVE O'MEARA: Tonight on The Chefs' Line |
2 | 00:00:03,759 | 00:00:05,440 | the sous-chef from restaurant Sokyo... | the sous-chef from restaurant Sokyo... |
3 | 00:00:06,839 | 00:00:09,320 | ..goes up against our two remaining home cooks, | ..goes up against our two remaining home cooks, |
4 | 00:00:09,519 | 00:00:13,320 | 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 | 00:00:13,519 | 00:00:15,839 | The challenge - to create their best take | The challenge - to create their best take |
6 | 00:00:16,039 | 00:00:19,039 | on the popular Japanese dish udon noodle soup. | on the popular Japanese dish udon noodle soup. |
7 | 00:00:19,239 | 00:00:20,199 | WOMAN: I'm a little nervous | WOMAN: I'm a little nervous |
8 | 00:00:20,399 | 00:00:22,600 | about whether the judges like as much chilli as I do. | about whether the judges like as much chilli as I do. |
9 | 00:00:22,800 | 00:00:25,160 | WOMAN: Pork belly can be the best or the worst thing in the world, | WOMAN: Pork belly can be the best or the worst thing in the world, |
10 | 00:00:25,359 | 00:00:27,640 | 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. |
11 | 00:00:27,839 | 00:00:28,879 | MELISSA LEONG: Wow! | MELISSA LEONG: Wow! |
12 | 00:00:29,079 | 00:00:30,600 | It's the ultimate food fight | It's the ultimate food fight |
13 | 00:00:30,800 | 00:00:32,759 | to discover if delicious home-cooked meals... | to discover if delicious home-cooked meals... |
14 | 00:00:32,960 | 00:00:34,320 | Absolutely gorgeous. | Absolutely gorgeous. |
15 | 00:00:34,520 | 00:00:37,320 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
16 | 00:00:37,520 | 00:00:40,320 | MARK OLIVE: This bowl is really, really tasty. | MARK OLIVE: This bowl is really, really tasty. |
17 | 00:00:40,520 | 00:00:42,359 | The cook with the best plate on the pass | The cook with the best plate on the pass |
18 | 00:00:42,560 | 00:00:44,320 | will make it through to the final showdown | will make it through to the final showdown |
19 | 00:00:44,520 | 00:00:46,799 | against executive chef Chase. | against executive chef Chase. |
20 | 00:00:48,280 | 00:00:50,960 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
21 | 00:00:51,159 | 00:00:53,679 | renowned chef Mark Olive | renowned chef Mark Olive |
22 | 00:00:53,880 | 00:00:55,560 | and food writer Melissa Leong. | and food writer Melissa Leong. |
23 | 00:00:55,759 | 00:00:56,719 | So let's cook! | So let's cook! |
24 | 00:00:57,840 | 00:00:59,679 | Which home cook has what it takes | Which home cook has what it takes |
25 | 00:00:59,880 | 00:01:02,320 | to make it to the end of The Chefs' Line? | to make it to the end of The Chefs' Line? |
26 | 00:01:13,039 | 00:01:15,439 | Japanese week is down to two home cooks - | Japanese week is down to two home cooks - |
27 | 00:01:15,640 | 00:01:18,000 | anime lover from Perth Blainie... | anime lover from Perth Blainie... |
28 | 00:01:18,200 | 00:01:19,439 | Welcome to my kitchen. | Welcome to my kitchen. |
29 | 00:01:19,640 | 00:01:21,640 | After I went to Japan the first time, | After I went to Japan the first time, |
30 | 00:01:21,840 | 00:01:24,039 | I came back just craving all the flavours | I came back just craving all the flavours |
31 | 00:01:24,239 | 00:01:25,680 | and the different types of food. | and the different types of food. |
32 | 00:01:25,879 | 00:01:28,400 | I love tofu. It's one of the best foods ever. | I love tofu. It's one of the best foods ever. |
33 | 00:01:28,599 | 00:01:31,159 | ..and health-conscious mother of two Larissa. | ..and health-conscious mother of two Larissa. |
34 | 00:01:31,359 | 00:01:34,359 | What I love about Japanese food is, apart from the flavour, | What I love about Japanese food is, apart from the flavour, |
35 | 00:01:34,560 | 00:01:35,640 | it's the ingredients. | it's the ingredients. |
36 | 00:01:35,840 | 00:01:37,680 | Not only taste great, they're so good for you. | Not only taste great, they're so good for you. |
37 | 00:01:37,879 | 00:01:39,719 | And I love noodles! | And I love noodles! |
38 | 00:01:39,920 | 00:01:43,039 | They'll both take on the professionals from Sokyo, | They'll both take on the professionals from Sokyo, |
39 | 00:01:43,240 | 00:01:47,599 | where executive chef Chase Kojima combines his heritage and expertise | where executive chef Chase Kojima combines his heritage and expertise |
40 | 00:01:47,799 | 00:01:50,359 | to create an award-winning menu. | to create an award-winning menu. |
41 | 00:01:50,560 | 00:01:52,079 | Can you cut two perfect pieces? | Can you cut two perfect pieces? |
42 | 00:01:52,280 | 00:01:54,479 | Here at Sokyo, we specialise in sushi. | Here at Sokyo, we specialise in sushi. |
43 | 00:01:54,680 | 00:01:57,680 | We focus on pure, clean, simple flavours | We focus on pure, clean, simple flavours |
44 | 00:01:57,879 | 00:02:00,239 | using Australia's best produce. | using Australia's best produce. |
45 | 00:02:00,439 | 00:02:02,400 | Chase, this is everything that Australians love - | Chase, this is everything that Australians love - |
46 | 00:02:02,599 | 00:02:05,400 | Japan and Australia coming together. (LAUGHS) | Japan and Australia coming together. (LAUGHS) |
47 | 00:02:05,599 | 00:02:07,159 | Sokyo pushes the boundaries | Sokyo pushes the boundaries |
48 | 00:02:07,359 | 00:02:10,759 | on traditional Japanese techniques and flavours. | on traditional Japanese techniques and flavours. |
49 | 00:02:10,960 | 00:02:14,800 | Slow-roasted lamb with aka miso and Vegemite sauce. | Slow-roasted lamb with aka miso and Vegemite sauce. |
50 | 00:02:16,079 | 00:02:17,120 | Mm. | Mm. |
51 | 00:02:17,319 | 00:02:19,719 | That's extraordinary lamb. | That's extraordinary lamb. |
52 | 00:02:22,360 | 00:02:23,920 | Welcome back to The Chefs' Line. | Welcome back to The Chefs' Line. |
53 | 00:02:24,120 | 00:02:27,120 | Blainie and Larissa, you're the last two home cooks. | Blainie and Larissa, you're the last two home cooks. |
54 | 00:02:27,319 | 00:02:28,599 | How are you feeling about that? | How are you feeling about that? |
55 | 00:02:28,800 | 00:02:30,400 | Yeah, great. Excited. Awesome. | Yeah, great. Excited. Awesome. |
56 | 00:02:30,599 | 00:02:32,560 | (LAUGHTER) Great! | (LAUGHTER) Great! |
57 | 00:02:32,759 | 00:02:36,960 | Executive chef Chase, who is next in your chefs' line to cook tonight? | Executive chef Chase, who is next in your chefs' line to cook tonight? |
58 | 00:02:37,159 | 00:02:39,759 | Tonight it's gonna be Daniel, my sous-chef. | Tonight it's gonna be Daniel, my sous-chef. |
59 | 00:02:39,960 | 00:02:41,800 | Chase, how do you rate Daniel's chances tonight? | Chase, how do you rate Daniel's chances tonight? |
60 | 00:02:42,000 | 00:02:44,479 | I have to say, pretty good. He's my right-hand man. | I have to say, pretty good. He's my right-hand man. |
61 | 00:02:44,680 | 00:02:46,840 | Unless he chokes, it should be good. | Unless he chokes, it should be good. |
62 | 00:02:47,039 | 00:02:49,680 | (LAUGHTER) No pressure, Daniel! | (LAUGHTER) No pressure, Daniel! |
63 | 00:02:49,879 | 00:02:54,599 | Sous-chef Daniel, please step up and represent your restaurant. | Sous-chef Daniel, please step up and represent your restaurant. |
64 | 00:02:54,800 | 00:02:56,680 | How are you feeling, Daniel? I feel great. | How are you feeling, Daniel? I feel great. |
65 | 00:02:56,879 | 00:02:59,000 | The other days, I'm sitting over there. | The other days, I'm sitting over there. |
66 | 00:02:59,199 | 00:03:01,599 | So you'd rather be cooking than sitting, no doubt? | So you'd rather be cooking than sitting, no doubt? |
67 | 00:03:01,800 | 00:03:03,919 | Yes, of course. I'm a chef. | Yes, of course. I'm a chef. |
68 | 00:03:04,120 | 00:03:07,800 | Are you a bit nervous, cooking in front of executive chef Chase? | Are you a bit nervous, cooking in front of executive chef Chase? |
69 | 00:03:08,919 | 00:03:11,240 | Yes. (LAUGHTER) | Yes. (LAUGHTER) |
70 | 00:03:11,439 | 00:03:16,800 | Tonight, we would like to see your best udon noodle soup. | Tonight, we would like to see your best udon noodle soup. |
71 | 00:03:17,000 | 00:03:19,599 | MAEVE O'MEARA: One of the most popular dishes in Japan, | MAEVE O'MEARA: One of the most popular dishes in Japan, |
72 | 00:03:19,800 | 00:03:23,199 | this centuries-old recipe has a delicate-flavoured broth | this centuries-old recipe has a delicate-flavoured broth |
73 | 00:03:23,400 | 00:03:25,479 | made from dashi, soy and mirin | made from dashi, soy and mirin |
74 | 00:03:25,680 | 00:03:27,879 | which can vary from region to region. | which can vary from region to region. |
75 | 00:03:28,079 | 00:03:29,439 | When cooked correctly, | When cooked correctly, |
76 | 00:03:29,639 | 00:03:32,879 | the wheat-based noodles have a slightly chewy texture. | the wheat-based noodles have a slightly chewy texture. |
77 | 00:03:33,079 | 00:03:37,319 | Toppings include vegetables, meat, seafood and tempura. | Toppings include vegetables, meat, seafood and tempura. |
78 | 00:03:37,520 | 00:03:40,079 | As you know, one of us will be blind-tasting | As you know, one of us will be blind-tasting |
79 | 00:03:40,280 | 00:03:44,039 | and tonight, that judge will be Mark! | and tonight, that judge will be Mark! |
80 | 00:03:44,240 | 00:03:46,280 | Well, I better dashi on out of here. | Well, I better dashi on out of here. |
81 | 00:03:46,479 | 00:03:47,879 | (LAUGHTER) | (LAUGHTER) |
82 | 00:03:48,079 | 00:03:50,199 | Mark will taste and judge each dish | Mark will taste and judge each dish |
83 | 00:03:50,400 | 00:03:54,520 | without knowing if it was made by a home cook or sous-chef Daniel. | without knowing if it was made by a home cook or sous-chef Daniel. |
84 | 00:03:54,719 | 00:03:58,400 | You all have 90 minutes to get your bowls on the pass, | You all have 90 minutes to get your bowls on the pass, |
85 | 00:03:58,599 | 00:03:59,800 | so let's cook! | so let's cook! |
86 | 00:04:07,879 | 00:04:12,319 | I'm making an udon soup with pork belly and egg and, uh, nori. | I'm making an udon soup with pork belly and egg and, uh, nori. |
87 | 00:04:12,520 | 00:04:15,479 | So I'm just starting the cook on pork belly | So I'm just starting the cook on pork belly |
88 | 00:04:15,680 | 00:04:18,519 | because it needs to cook a long time to make it tender. | because it needs to cook a long time to make it tender. |
89 | 00:04:18,720 | 00:04:20,319 | Pork belly can be the best thing in the world | Pork belly can be the best thing in the world |
90 | 00:04:20,519 | 00:04:22,000 | or it can be the worst thing in the world, | or it can be the worst thing in the world, |
91 | 00:04:22,199 | 00:04:26,079 | so, yeah, I'm really hoping I can get it tender in the time. | so, yeah, I'm really hoping I can get it tender in the time. |
92 | 00:04:26,279 | 00:04:29,439 | First, I had to boil the pork belly for 10 minutes. | First, I had to boil the pork belly for 10 minutes. |
93 | 00:04:29,639 | 00:04:32,560 | You'll notice a lot of sort of scum rises to the surface of the water | You'll notice a lot of sort of scum rises to the surface of the water |
94 | 00:04:32,759 | 00:04:34,639 | so you scoop that off. | so you scoop that off. |
95 | 00:04:34,840 | 00:04:38,519 | Then I drained it and then put it back in clean water | Then I drained it and then put it back in clean water |
96 | 00:04:38,720 | 00:04:40,120 | and boil it for 30 minutes. | and boil it for 30 minutes. |
97 | 00:04:40,319 | 00:04:43,399 | It's boiled twice to sort of get rid of any impurities in the meat | It's boiled twice to sort of get rid of any impurities in the meat |
98 | 00:04:43,600 | 00:04:44,959 | and it just makes it tastier. | and it just makes it tastier. |
99 | 00:04:45,159 | 00:04:48,920 | And I'm just making a dashi stock with some kombu, which is seaweed. | And I'm just making a dashi stock with some kombu, which is seaweed. |
100 | 00:04:49,120 | 00:04:53,840 | Then you put in bonito flakes, which is a dried bonito fish, | Then you put in bonito flakes, which is a dried bonito fish, |
101 | 00:04:54,040 | 00:04:56,759 | and that's your basic, sort of, dashi stock. | and that's your basic, sort of, dashi stock. |
102 | 00:05:03,199 | 00:05:05,519 | LARISSA: I'm making my version of an udo noodle soup | LARISSA: I'm making my version of an udo noodle soup |
103 | 00:05:05,720 | 00:05:07,160 | with a poached salmon. | with a poached salmon. |
104 | 00:05:08,199 | 00:05:10,959 | I suppose the risk for me tonight is the dashi stock, | I suppose the risk for me tonight is the dashi stock, |
105 | 00:05:11,160 | 00:05:13,279 | which traditionally you make it from scratch. | which traditionally you make it from scratch. |
106 | 00:05:13,480 | 00:05:15,439 | Tonight, I'm doing it the way I would at home | Tonight, I'm doing it the way I would at home |
107 | 00:05:15,639 | 00:05:17,600 | which is actually using a dashi stock powder. | which is actually using a dashi stock powder. |
108 | 00:05:17,800 | 00:05:20,879 | I add the dashi stock powder to boiling water, | I add the dashi stock powder to boiling water, |
109 | 00:05:21,079 | 00:05:23,920 | I then seasoned it with some soy and miso. | I then seasoned it with some soy and miso. |
110 | 00:05:24,120 | 00:05:26,920 | I'm actually using a white miso or shiro miso. | I'm actually using a white miso or shiro miso. |
111 | 00:05:27,120 | 00:05:29,480 | Um, I particularly like this for this soup | Um, I particularly like this for this soup |
112 | 00:05:29,680 | 00:05:31,079 | because it's a little bit sweeter. | because it's a little bit sweeter. |
113 | 00:05:33,360 | 00:05:35,920 | I won't add the miso paste yet. | I won't add the miso paste yet. |
114 | 00:05:36,120 | 00:05:38,159 | I'm gonna let it dissolve a little bit in the broth. | I'm gonna let it dissolve a little bit in the broth. |
115 | 00:05:38,360 | 00:05:40,720 | I think if you put the miso in too early and overcook it, | I think if you put the miso in too early and overcook it, |
116 | 00:05:40,920 | 00:05:42,720 | it can become a bit bitter. | it can become a bit bitter. |
117 | 00:05:50,319 | 00:05:55,040 | The most important thing in this dish is the dashi, the broth. | The most important thing in this dish is the dashi, the broth. |
118 | 00:05:55,240 | 00:05:59,720 | Because it needs to be clear and have that intense flavour. | Because it needs to be clear and have that intense flavour. |
119 | 00:06:01,439 | 00:06:06,000 | Bonito is traditional ingredient of making stock in Japan. | Bonito is traditional ingredient of making stock in Japan. |
120 | 00:06:06,199 | 00:06:09,720 | It's fishy- and smoky-flavoured stock. | It's fishy- and smoky-flavoured stock. |
121 | 00:06:11,040 | 00:06:14,800 | I am making spicy udon with Australian seafood, | I am making spicy udon with Australian seafood, |
122 | 00:06:15,000 | 00:06:17,879 | including clam pipis, | including clam pipis, |
123 | 00:06:18,079 | 00:06:19,560 | toothfish... | toothfish... |
124 | 00:06:20,600 | 00:06:21,959 | ..and spanner crab. | ..and spanner crab. |
125 | 00:06:22,160 | 00:06:25,439 | I am confident because of I am making this every day. | I am confident because of I am making this every day. |
126 | 00:06:26,480 | 00:06:29,120 | Every service, every night, every day lunch. | Every service, every night, every day lunch. |
127 | 00:06:29,319 | 00:06:31,439 | I just become so focused | I just become so focused |
128 | 00:06:31,639 | 00:06:35,720 | once I got the chopping board, I got the knife in front of me, | once I got the chopping board, I got the knife in front of me, |
129 | 00:06:35,920 | 00:06:38,399 | it's, like, born to be like that, I think. | it's, like, born to be like that, I think. |
130 | 00:06:44,240 | 00:06:45,279 | DAN HONG: Mark. Hi. | DAN HONG: Mark. Hi. |
131 | 00:06:45,480 | 00:06:48,560 | Udon noodle soup, what are you looking for in the broth? | Udon noodle soup, what are you looking for in the broth? |
132 | 00:06:48,759 | 00:06:51,480 | What I'm looking for, Dan, is something really earthy, | What I'm looking for, Dan, is something really earthy, |
133 | 00:06:51,680 | 00:06:53,800 | that savoury flavour to it | that savoury flavour to it |
134 | 00:06:54,000 | 00:06:56,879 | but that fishy aspect to it as well. | but that fishy aspect to it as well. |
135 | 00:06:57,079 | 00:06:59,199 | So depth of flavour. | So depth of flavour. |
136 | 00:06:59,399 | 00:07:01,240 | What I'm not looking for is an udon noodle | What I'm not looking for is an udon noodle |
137 | 00:07:01,439 | 00:07:02,920 | that's gonna fall apart in a bowl, | that's gonna fall apart in a bowl, |
138 | 00:07:03,120 | 00:07:08,319 | so as long as they've held their integrity, I'll be really happy. | so as long as they've held their integrity, I'll be really happy. |
139 | 00:07:08,519 | 00:07:10,160 | MELISSA LEONG: And what do you want in it? | MELISSA LEONG: And what do you want in it? |
140 | 00:07:10,360 | 00:07:13,000 | Um, little bit of bok choy, little bit of green in there. | Um, little bit of bok choy, little bit of green in there. |
141 | 00:07:13,199 | 00:07:16,600 | Maybe a little bit of pork belly? That'd be tasty. | Maybe a little bit of pork belly? That'd be tasty. |
142 | 00:07:18,040 | 00:07:20,199 | BLAINIE: It's really important for the pork to be tender. | BLAINIE: It's really important for the pork to be tender. |
143 | 00:07:20,399 | 00:07:21,720 | It's... it's getting there, | It's... it's getting there, |
144 | 00:07:21,920 | 00:07:24,560 | so I think, yeah, maybe another 10 minutes. | so I think, yeah, maybe another 10 minutes. |
145 | 00:07:24,759 | 00:07:26,199 | I'm just draining my dashi stock, | I'm just draining my dashi stock, |
146 | 00:07:26,399 | 00:07:29,240 | so I've had the bonito flakes in there for the flavour, | so I've had the bonito flakes in there for the flavour, |
147 | 00:07:29,439 | 00:07:32,519 | so none of the little flakes get into the soup. | so none of the little flakes get into the soup. |
148 | 00:07:32,720 | 00:07:34,000 | Blainie. Hi. | Blainie. Hi. |
149 | 00:07:34,199 | 00:07:35,840 | Tell me about your udon noodle soup. | Tell me about your udon noodle soup. |
150 | 00:07:36,040 | 00:07:39,000 | OK, well, I've got some pork belly boiling there, | OK, well, I've got some pork belly boiling there, |
151 | 00:07:39,199 | 00:07:40,639 | which then I'm gonna slice | which then I'm gonna slice |
152 | 00:07:40,840 | 00:07:43,399 | and then I'm gonna do some soft-boiled eggs as well so... | and then I'm gonna do some soft-boiled eggs as well so... |
153 | 00:07:43,600 | 00:07:44,920 | Wonderful. Yeah. | Wonderful. Yeah. |
154 | 00:07:45,120 | 00:07:47,120 | Well, I love that silky yolk | Well, I love that silky yolk |
155 | 00:07:47,319 | 00:07:49,759 | when... when you do soft-boil an egg properly. | when... when you do soft-boil an egg properly. |
156 | 00:07:49,959 | 00:07:52,759 | It really adds some body to the broth as well. | It really adds some body to the broth as well. |
157 | 00:07:52,959 | 00:07:54,079 | It does, it does. Absolutely. | It does, it does. Absolutely. |
158 | 00:07:54,279 | 00:07:56,120 | Well, things are smelling really fantastic here. | Well, things are smelling really fantastic here. |
159 | 00:07:56,319 | 00:07:58,720 | I'll let you keep going. Alright, thank you so much. | I'll let you keep going. Alright, thank you so much. |
160 | 00:07:58,920 | 00:08:00,360 | Good luck. Awesome. | Good luck. Awesome. |
161 | 00:08:03,920 | 00:08:04,959 | DAN HONG: Larissa! | DAN HONG: Larissa! |
162 | 00:08:05,160 | 00:08:07,480 | Hi, Dan. Udon noodle soup. | Hi, Dan. Udon noodle soup. |
163 | 00:08:07,680 | 00:08:09,160 | Yeah. What is your version? | Yeah. What is your version? |
164 | 00:08:09,360 | 00:08:13,160 | The dry ingredients are presented in the bowl with the sashimi salmon | The dry ingredients are presented in the bowl with the sashimi salmon |
165 | 00:08:13,360 | 00:08:15,759 | and then the broth will be poured over the top. | and then the broth will be poured over the top. |
166 | 00:08:15,959 | 00:08:17,959 | Almost like a... like a pho, sort of like... | Almost like a... like a pho, sort of like... |
167 | 00:08:18,160 | 00:08:19,439 | Yeah. Like that concept. | Yeah. Like that concept. |
168 | 00:08:19,639 | 00:08:22,120 | Instead of the rare beef, you're using, sort of, like the salmon | Instead of the rare beef, you're using, sort of, like the salmon |
169 | 00:08:22,319 | 00:08:23,720 | and letting it poach. Yeah. | and letting it poach. Yeah. |
170 | 00:08:23,920 | 00:08:26,480 | And, uh, did you make your own dashi or...? | And, uh, did you make your own dashi or...? |
171 | 00:08:26,680 | 00:08:27,600 | No, I did not. | No, I did not. |
172 | 00:08:27,800 | 00:08:28,800 | As a working mum of two, | As a working mum of two, |
173 | 00:08:29,000 | 00:08:31,439 | I always use the dashi powder that's in the cupboard, | I always use the dashi powder that's in the cupboard, |
174 | 00:08:31,639 | 00:08:33,200 | so that's what I've done tonight. | so that's what I've done tonight. |
175 | 00:08:33,399 | 00:08:35,279 | Well, you know what, my wife also uses dashi powder | Well, you know what, my wife also uses dashi powder |
176 | 00:08:35,480 | 00:08:36,879 | when she makes udon for the kids, | when she makes udon for the kids, |
177 | 00:08:37,080 | 00:08:39,080 | so this is a true reflection of your home cooking. | so this is a true reflection of your home cooking. |
178 | 00:08:39,279 | 00:08:40,080 | It is. | It is. |
179 | 00:08:40,279 | 00:08:42,919 | Well, it really all comes down to the flavour. | Well, it really all comes down to the flavour. |
180 | 00:08:43,120 | 00:08:44,799 | Good luck, Larissa. OK, thanks, Dan. | Good luck, Larissa. OK, thanks, Dan. |
181 | 00:08:45,879 | 00:08:48,720 | I do like a little bit of a kick to my broths. | I do like a little bit of a kick to my broths. |
182 | 00:08:53,120 | 00:08:54,120 | More chilli. | More chilli. |
183 | 00:08:54,320 | 00:08:58,080 | I added the chilli spice because it gave a lift to the dish. | I added the chilli spice because it gave a lift to the dish. |
184 | 00:08:59,799 | 00:09:01,080 | I'm a little nervous about | I'm a little nervous about |
185 | 00:09:01,279 | 00:09:03,759 | whether the judges like as much chilli as I do. | whether the judges like as much chilli as I do. |
186 | 00:09:05,840 | 00:09:07,000 | Hi. | Hi. |
187 | 00:09:12,840 | 00:09:14,320 | Sous-chef Daniel. Yes, chef. | Sous-chef Daniel. Yes, chef. |
188 | 00:09:14,519 | 00:09:18,000 | What makes your udon noodle soup different | What makes your udon noodle soup different |
189 | 00:09:18,200 | 00:09:19,799 | to a normal udon noodle soup? | to a normal udon noodle soup? |
190 | 00:09:20,000 | 00:09:21,320 | Ah, sambal butter. | Ah, sambal butter. |
191 | 00:09:21,519 | 00:09:23,559 | That's not very traditional Japanese. Yeah, it isn't. | That's not very traditional Japanese. Yeah, it isn't. |
192 | 00:09:23,759 | 00:09:26,440 | Sambal is Malaysian or Indonesian condiment. | Sambal is Malaysian or Indonesian condiment. |
193 | 00:09:26,639 | 00:09:31,279 | Sambal butter gives more spiciness to, uh, my udon dish. | Sambal butter gives more spiciness to, uh, my udon dish. |
194 | 00:09:31,480 | 00:09:34,840 | I just blend chilli paste with the butter. | I just blend chilli paste with the butter. |
195 | 00:09:36,039 | 00:09:38,320 | And it's going to maximise the flavour. | And it's going to maximise the flavour. |
196 | 00:09:38,519 | 00:09:42,960 | And what's it like having Chase San looking over you from behind? | And what's it like having Chase San looking over you from behind? |
197 | 00:09:43,159 | 00:09:45,200 | It's... make me scared. | It's... make me scared. |
198 | 00:09:45,399 | 00:09:46,600 | (LAUGHTER) | (LAUGHTER) |
199 | 00:09:46,799 | 00:09:50,000 | Maybe when you're scared, you work with more focus. | Maybe when you're scared, you work with more focus. |
200 | 00:09:50,200 | 00:09:51,799 | Actually, it's motivate. | Actually, it's motivate. |
201 | 00:09:52,000 | 00:09:53,480 | Motivates you? Yeah. (LAUGHS) | Motivates you? Yeah. (LAUGHS) |
202 | 00:09:53,679 | 00:09:56,240 | OK, very good motivation. I like it. | OK, very good motivation. I like it. |
203 | 00:09:56,440 | 00:09:58,000 | I really think Daniel is gonna do well. | I really think Daniel is gonna do well. |
204 | 00:09:58,200 | 00:10:01,639 | He's very organised but I know that he's a bit nervous | He's very organised but I know that he's a bit nervous |
205 | 00:10:01,840 | 00:10:04,919 | so I still hope all the best. | so I still hope all the best. |
206 | 00:10:06,799 | 00:10:09,360 | I don't really have a time. I just cook it until it's ready. | I don't really have a time. I just cook it until it's ready. |
207 | 00:10:09,559 | 00:10:11,840 | I will do my best to Sokyo chef standards. | I will do my best to Sokyo chef standards. |
208 | 00:10:12,039 | 00:10:13,720 | CHASE: I'm a bit worried. | CHASE: I'm a bit worried. |
209 | 00:10:13,919 | 00:10:15,960 | Obviously I can't taste the soup. | Obviously I can't taste the soup. |
210 | 00:10:17,440 | 00:10:18,799 | (SLURPS) | (SLURPS) |
211 | 00:10:19,000 | 00:10:21,039 | That sounds like a fun time. | That sounds like a fun time. |
212 | 00:10:21,240 | 00:10:23,399 | That's what I'm talking about! | That's what I'm talking about! |
213 | 00:10:30,519 | 00:10:31,840 | MAEVE O'MEARA: The pressure is on. | MAEVE O'MEARA: The pressure is on. |
214 | 00:10:32,039 | 00:10:34,279 | MELISSA LEONG: 30 minutes to go, everyone. 30 minutes. | MELISSA LEONG: 30 minutes to go, everyone. 30 minutes. |
215 | 00:10:34,480 | 00:10:37,320 | Our two home cooks and sous-chef Daniel are working hard | Our two home cooks and sous-chef Daniel are working hard |
216 | 00:10:37,519 | 00:10:39,000 | to create their best version | to create their best version |
217 | 00:10:39,200 | 00:10:42,519 | of the Japanese comfort food udon noodle soup. | of the Japanese comfort food udon noodle soup. |
218 | 00:10:43,919 | 00:10:45,480 | They're hoping to impress Mark, | They're hoping to impress Mark, |
219 | 00:10:45,679 | 00:10:49,440 | who won't know who cooked which dish when it comes time to taste. | who won't know who cooked which dish when it comes time to taste. |
220 | 00:10:51,480 | 00:10:53,000 | DANIEL: Now I'm making miso soup. | DANIEL: Now I'm making miso soup. |
221 | 00:10:53,200 | 00:10:56,360 | If you put miso paste directly in the soup, | If you put miso paste directly in the soup, |
222 | 00:10:56,559 | 00:10:58,600 | it is going to be a chunk, | it is going to be a chunk, |
223 | 00:10:58,799 | 00:11:02,200 | so I just blend it and pour into the dashi. | so I just blend it and pour into the dashi. |
224 | 00:11:03,279 | 00:11:05,120 | DAN HONG: Executive chef Chase, | DAN HONG: Executive chef Chase, |
225 | 00:11:05,320 | 00:11:10,320 | you've got two home cooks left up against sous-chef Daniel. | you've got two home cooks left up against sous-chef Daniel. |
226 | 00:11:10,519 | 00:11:13,440 | Are you worried about not being able to taste the udon | Are you worried about not being able to taste the udon |
227 | 00:11:13,639 | 00:11:16,000 | before it goes up onto the pass? | before it goes up onto the pass? |
228 | 00:11:16,200 | 00:11:19,399 | I want Daniel to just focus and make his soup. | I want Daniel to just focus and make his soup. |
229 | 00:11:19,600 | 00:11:21,960 | I mean, he makes it every day at Sokyo. | I mean, he makes it every day at Sokyo. |
230 | 00:11:22,159 | 00:11:24,559 | It was really difficult when Daniel was making the soup | It was really difficult when Daniel was making the soup |
231 | 00:11:24,759 | 00:11:26,519 | and obviously I can't taste it. | and obviously I can't taste it. |
232 | 00:11:29,159 | 00:11:32,679 | There's no recipe, like, it's all about taste so... | There's no recipe, like, it's all about taste so... |
233 | 00:11:34,159 | 00:11:37,120 | And I was worried because he made so little. | And I was worried because he made so little. |
234 | 00:11:39,559 | 00:11:43,320 | If he makes it too salty or it's not correct, | If he makes it too salty or it's not correct, |
235 | 00:11:43,519 | 00:11:46,159 | he had no more base to fix it. | he had no more base to fix it. |
236 | 00:11:50,440 | 00:11:52,440 | To balance the flavour of the soup | To balance the flavour of the soup |
237 | 00:11:52,639 | 00:11:54,720 | I just put the sambal butter into it. | I just put the sambal butter into it. |
238 | 00:11:54,919 | 00:11:56,559 | It is very intense flavour. | It is very intense flavour. |
239 | 00:11:58,559 | 00:12:00,039 | Other side, please. | Other side, please. |
240 | 00:12:01,159 | 00:12:02,360 | Yeah. | Yeah. |
241 | 00:12:09,759 | 00:12:11,519 | BLAINIE: After the pork's boiled twice, | BLAINIE: After the pork's boiled twice, |
242 | 00:12:11,720 | 00:12:16,399 | I braised it in a soy sauce, mirin, sake, uh, garlic, ginger. | I braised it in a soy sauce, mirin, sake, uh, garlic, ginger. |
243 | 00:12:17,639 | 00:12:18,919 | Now it's just sort of simmering away | Now it's just sort of simmering away |
244 | 00:12:19,120 | 00:12:21,600 | just to get the flavours right into the meat. | just to get the flavours right into the meat. |
245 | 00:12:21,799 | 00:12:24,559 | Normally when I cook the pork like that at home, | Normally when I cook the pork like that at home, |
246 | 00:12:24,759 | 00:12:27,000 | I don't really have a time - I just cook it until it's ready. | I don't really have a time - I just cook it until it's ready. |
247 | 00:12:28,639 | 00:12:31,120 | So I'm just gonna keep cooking it right till the last minute | So I'm just gonna keep cooking it right till the last minute |
248 | 00:12:31,320 | 00:12:33,720 | 'cause I like the liquid to cook right down | 'cause I like the liquid to cook right down |
249 | 00:12:33,919 | 00:12:36,200 | and caramelise a little bit, almost. | and caramelise a little bit, almost. |
250 | 00:12:41,159 | 00:12:43,039 | I'm about to prepare my salmon now. | I'm about to prepare my salmon now. |
251 | 00:12:43,240 | 00:12:45,120 | It's a sashimi-quality salmon | It's a sashimi-quality salmon |
252 | 00:12:45,320 | 00:12:48,240 | so it will only be lightly poached in the broth. | so it will only be lightly poached in the broth. |
253 | 00:12:49,559 | 00:12:52,759 | Because the salmon was a sashimi-style of presentation | Because the salmon was a sashimi-style of presentation |
254 | 00:12:52,960 | 00:12:56,159 | it was diced, so about a centimetre dice to the salmon. | it was diced, so about a centimetre dice to the salmon. |
255 | 00:12:56,360 | 00:12:59,759 | You know, in Japanese cuisine, knife work is very important. | You know, in Japanese cuisine, knife work is very important. |
256 | 00:12:59,960 | 00:13:01,559 | I will do my best with my knife skills | I will do my best with my knife skills |
257 | 00:13:01,759 | 00:13:05,399 | but they're certainly not to some of the Sokyo chefs' standards. | but they're certainly not to some of the Sokyo chefs' standards. |
258 | 00:13:09,879 | 00:13:11,159 | DANIEL: This is toothfish. | DANIEL: This is toothfish. |
259 | 00:13:11,360 | 00:13:15,320 | One of the very, very expensive fish in Australia. | One of the very, very expensive fish in Australia. |
260 | 00:13:15,519 | 00:13:21,080 | And toothfish has, like, very unique flavour and so fatty. | And toothfish has, like, very unique flavour and so fatty. |
261 | 00:13:21,279 | 00:13:24,759 | It's more like wagyu characteristic fish | It's more like wagyu characteristic fish |
262 | 00:13:24,960 | 00:13:29,039 | and it's going to be, like, melt in your mouth. | and it's going to be, like, melt in your mouth. |
263 | 00:13:29,240 | 00:13:33,240 | And then we're going to put the seafood into the soup. | And then we're going to put the seafood into the soup. |
264 | 00:13:33,440 | 00:13:34,879 | I put pipi first... | I put pipi first... |
265 | 00:13:36,000 | 00:13:37,919 | ..then I put the toothfish. | ..then I put the toothfish. |
266 | 00:13:39,240 | 00:13:41,679 | Almost at the end, I put spanner crab. | Almost at the end, I put spanner crab. |
267 | 00:13:49,759 | 00:13:51,279 | LARISSA: Being an udon noodle challenge, | LARISSA: Being an udon noodle challenge, |
268 | 00:13:51,480 | 00:13:55,919 | I wanted my udo noodles to have a nice, uh, chewy texture to them. | I wanted my udo noodles to have a nice, uh, chewy texture to them. |
269 | 00:13:57,960 | 00:13:59,799 | And because it was a simple dish, | And because it was a simple dish, |
270 | 00:14:00,000 | 00:14:03,159 | I wanted it to look really beautiful, um, so it was layered. | I wanted it to look really beautiful, um, so it was layered. |
271 | 00:14:03,360 | 00:14:06,639 | The udon noodles at the bottom and the crunch of some snow peas | The udon noodles at the bottom and the crunch of some snow peas |
272 | 00:14:06,840 | 00:14:08,639 | just to give a little bit of texture | just to give a little bit of texture |
273 | 00:14:08,840 | 00:14:11,120 | so all in the little layers in a little mound. | so all in the little layers in a little mound. |
274 | 00:14:13,720 | 00:14:16,960 | The cooking noodle, we actually cook not all the way. | The cooking noodle, we actually cook not all the way. |
275 | 00:14:17,159 | 00:14:20,960 | Cook just 90% and fold into the bowl | Cook just 90% and fold into the bowl |
276 | 00:14:21,159 | 00:14:24,480 | and pour the hot, hot soup into the bowl | and pour the hot, hot soup into the bowl |
277 | 00:14:24,679 | 00:14:26,679 | then it's get cooked 100%. | then it's get cooked 100%. |
278 | 00:14:27,879 | 00:14:29,399 | DAN HONG: Two minutes, guys, | DAN HONG: Two minutes, guys, |
279 | 00:14:29,600 | 00:14:30,639 | You've got two minutes | You've got two minutes |
280 | 00:14:30,840 | 00:14:34,200 | till you need to put your bowls of udon on the pass. | till you need to put your bowls of udon on the pass. |
281 | 00:14:38,360 | 00:14:40,519 | I'm really happy with how the pork turned out. | I'm really happy with how the pork turned out. |
282 | 00:14:40,720 | 00:14:43,440 | I think maybe a little bit salty. | I think maybe a little bit salty. |
283 | 00:14:43,639 | 00:14:47,320 | Little bit disappointed with my egg, I think I overcooked it a fraction. | Little bit disappointed with my egg, I think I overcooked it a fraction. |
284 | 00:14:47,519 | 00:14:50,080 | But other than that, I'm really happy with how it all turned out. | But other than that, I'm really happy with how it all turned out. |
285 | 00:14:52,440 | 00:14:54,200 | MELISSA LEONG: Quick, Larissa. | MELISSA LEONG: Quick, Larissa. |
286 | 00:14:54,399 | 00:14:57,279 | I got everything into the dish the way that I wanted it, | I got everything into the dish the way that I wanted it, |
287 | 00:14:57,480 | 00:14:58,759 | the way I would have it at home. | the way I would have it at home. |
288 | 00:14:58,960 | 00:15:02,240 | The sashimi salmon is set in the dish with the other dry ingredients | The sashimi salmon is set in the dish with the other dry ingredients |
289 | 00:15:02,440 | 00:15:04,279 | and then the broth is actually served separately | and then the broth is actually served separately |
290 | 00:15:04,480 | 00:15:06,799 | to pour over the dish. | to pour over the dish. |
291 | 00:15:07,000 | 00:15:10,120 | I want it to just really lightly poach in the hot broth. | I want it to just really lightly poach in the hot broth. |
292 | 00:15:10,320 | 00:15:14,000 | It should be a really soft texture to the salmon. | It should be a really soft texture to the salmon. |
293 | 00:15:16,480 | 00:15:18,039 | (APPLAUSE) | (APPLAUSE) |
294 | 00:15:20,080 | 00:15:21,879 | Well done, everyone. | Well done, everyone. |
295 | 00:15:23,399 | 00:15:24,759 | Nice work. | Nice work. |
296 | 00:15:25,960 | 00:15:27,399 | Good job, man. | Good job, man. |
297 | 00:15:30,399 | 00:15:33,679 | 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. |
298 | 00:15:35,759 | 00:15:37,600 | DAN HONG: Oh, that's a long one. (MELISSA LAUGHS) | DAN HONG: Oh, that's a long one. (MELISSA LAUGHS) |
299 | 00:15:37,799 | 00:15:38,639 | Slurp it! | Slurp it! |
300 | 00:15:38,840 | 00:15:41,600 | That's what I'm talking about. | That's what I'm talking about. |
301 | 00:15:41,799 | 00:15:45,000 | I could eat a whole bowl of this. And more. | I could eat a whole bowl of this. And more. |
302 | 00:15:45,200 | 00:15:48,200 | It all comes down to flavour for me. | It all comes down to flavour for me. |
303 | 00:15:48,399 | 00:15:50,000 | And the best plate on the pass is... | And the best plate on the pass is... |
304 | 00:15:56,360 | 00:15:58,480 | MAEVE O'MEARA: Our two home cooks and sous-chef Daniel | MAEVE O'MEARA: Our two home cooks and sous-chef Daniel |
305 | 00:15:58,679 | 00:16:00,480 | have just presented their best version | have just presented their best version |
306 | 00:16:00,679 | 00:16:03,600 | of the Japanese dish udon noodle soup. | of the Japanese dish udon noodle soup. |
307 | 00:16:03,799 | 00:16:07,159 | Blind-tasting judge Mark will now see and taste their dishes | Blind-tasting judge Mark will now see and taste their dishes |
308 | 00:16:07,360 | 00:16:08,519 | for the first time, | for the first time, |
309 | 00:16:08,720 | 00:16:10,240 | without knowing who cooked what. | without knowing who cooked what. |
310 | 00:16:10,440 | 00:16:13,320 | Well, Mark, you missed a really focused battle. | Well, Mark, you missed a really focused battle. |
311 | 00:16:13,519 | 00:16:15,879 | These guys were really cool, calm and collected | These guys were really cool, calm and collected |
312 | 00:16:16,080 | 00:16:20,240 | and it really showed on the pass, what they put up tonight. | and it really showed on the pass, what they put up tonight. |
313 | 00:16:20,440 | 00:16:21,360 | MARK OLIVE: Wow. | MARK OLIVE: Wow. |
314 | 00:16:21,559 | 00:16:23,720 | Presentation-wise, it looks great. | Presentation-wise, it looks great. |
315 | 00:16:23,919 | 00:16:26,039 | There's definitely a high-calibre cook. | There's definitely a high-calibre cook. |
316 | 00:16:27,519 | 00:16:30,519 | This is a salmon and miso udon noodle soup. | This is a salmon and miso udon noodle soup. |
317 | 00:16:30,720 | 00:16:31,600 | Ooh. | Ooh. |
318 | 00:16:31,799 | 00:16:36,879 | And you can see that the soup is in a separate beaker, on the side. | And you can see that the soup is in a separate beaker, on the side. |
319 | 00:16:37,080 | 00:16:39,720 | That's right - that's what you're supposed to do. Mix it up. | That's right - that's what you're supposed to do. Mix it up. |
320 | 00:16:39,919 | 00:16:43,320 | And you have to pour it over the salmon, | And you have to pour it over the salmon, |
321 | 00:16:43,519 | 00:16:45,519 | therefore lightly poaching it. | therefore lightly poaching it. |
322 | 00:16:50,399 | 00:16:53,039 | Looking at this, the udon noodle's really held its integrity, | Looking at this, the udon noodle's really held its integrity, |
323 | 00:16:53,240 | 00:16:55,600 | it hasn't fallen apart, which is really good. | it hasn't fallen apart, which is really good. |
324 | 00:16:56,919 | 00:16:59,279 | Nice chunky pieces of salmon. | Nice chunky pieces of salmon. |
325 | 00:17:03,440 | 00:17:04,960 | The salmon is beautiful. | The salmon is beautiful. |
326 | 00:17:05,160 | 00:17:06,759 | So, Mark, you've really got to get in there | So, Mark, you've really got to get in there |
327 | 00:17:06,960 | 00:17:08,160 | and really slurp those noodles, | and really slurp those noodles, |
328 | 00:17:08,359 | 00:17:12,519 | because in Japan, it's really polite to make sure you're heard. | because in Japan, it's really polite to make sure you're heard. |
329 | 00:17:12,720 | 00:17:14,000 | Now you're talking. | Now you're talking. |
330 | 00:17:17,519 | 00:17:18,880 | (SLURPS) | (SLURPS) |
331 | 00:17:19,079 | 00:17:21,559 | Slurp that. Oh, that's a long one. (LAUGHS) | Slurp that. Oh, that's a long one. (LAUGHS) |
332 | 00:17:21,759 | 00:17:23,359 | Slurp it! | Slurp it! |
333 | 00:17:23,559 | 00:17:25,079 | That's what I'm talking about! | That's what I'm talking about! |
334 | 00:17:26,319 | 00:17:29,799 | There is a little bit of a spice element in here but it's not too hot. | There is a little bit of a spice element in here but it's not too hot. |
335 | 00:17:30,000 | 00:17:32,359 | It really complements this whole bowl. | It really complements this whole bowl. |
336 | 00:17:32,559 | 00:17:36,000 | But I can't nail the flavour from the dashi. | But I can't nail the flavour from the dashi. |
337 | 00:17:36,200 | 00:17:41,119 | This particular udon noodle soup has used dashi powder. | This particular udon noodle soup has used dashi powder. |
338 | 00:17:41,319 | 00:17:42,640 | OK. | OK. |
339 | 00:17:42,839 | 00:17:47,119 | It would have been nice to taste a dashi traditionally done, I think, | It would have been nice to taste a dashi traditionally done, I think, |
340 | 00:17:47,319 | 00:17:51,640 | but, look, overall this is a well-balanced bowl | but, look, overall this is a well-balanced bowl |
341 | 00:17:51,839 | 00:17:53,200 | and really enjoyable. | and really enjoyable. |
342 | 00:17:55,599 | 00:17:59,960 | This is a pipi and toothfish udon noodle soup. | This is a pipi and toothfish udon noodle soup. |
343 | 00:18:01,319 | 00:18:03,400 | Ooh. This looks really nice, doesn't it? | Ooh. This looks really nice, doesn't it? |
344 | 00:18:03,599 | 00:18:07,039 | The colours in there, this is really inviting. | The colours in there, this is really inviting. |
345 | 00:18:12,079 | 00:18:14,319 | Mm, toothfish. | Mm, toothfish. |
346 | 00:18:19,319 | 00:18:25,279 | This broth is super rich, it is deep in flavour and very creamy, almost. | This broth is super rich, it is deep in flavour and very creamy, almost. |
347 | 00:18:25,480 | 00:18:27,640 | Yes, it's had butter added to it, | Yes, it's had butter added to it, |
348 | 00:18:27,839 | 00:18:30,279 | a sambal butter to add a little bit of richness. | a sambal butter to add a little bit of richness. |
349 | 00:18:30,480 | 00:18:33,319 | That's not traditional. No, it's not traditional at all. | That's not traditional. No, it's not traditional at all. |
350 | 00:18:33,519 | 00:18:36,559 | Overall, the noodles are holding together really well. | Overall, the noodles are holding together really well. |
351 | 00:18:36,759 | 00:18:38,720 | This is very flavoursome bowl. | This is very flavoursome bowl. |
352 | 00:18:38,920 | 00:18:41,400 | I think if anything is wrong with this dish, | I think if anything is wrong with this dish, |
353 | 00:18:41,599 | 00:18:43,559 | it's just that it might be too rich. | it's just that it might be too rich. |
354 | 00:18:43,759 | 00:18:46,039 | Maybe too much butter. | Maybe too much butter. |
355 | 00:18:46,240 | 00:18:49,799 | Mark, this is a pork and nori udon noodle soup. | Mark, this is a pork and nori udon noodle soup. |
356 | 00:18:50,000 | 00:18:51,640 | Doesn't this look nice? | Doesn't this look nice? |
357 | 00:18:52,720 | 00:18:55,559 | Well, let's see if it tastes as good as it looks. | Well, let's see if it tastes as good as it looks. |
358 | 00:18:58,200 | 00:18:59,559 | (SLURPS) | (SLURPS) |
359 | 00:18:59,759 | 00:19:02,559 | That sounds like a fun time. | That sounds like a fun time. |
360 | 00:19:08,480 | 00:19:10,880 | This bowl is tasty. | This bowl is tasty. |
361 | 00:19:11,079 | 00:19:13,400 | It's got real depth of flavour in that dashi. | It's got real depth of flavour in that dashi. |
362 | 00:19:13,599 | 00:19:15,720 | The pork is really tender, it's juicy, | The pork is really tender, it's juicy, |
363 | 00:19:15,920 | 00:19:18,599 | they've obviously caramelised it on the outside. | they've obviously caramelised it on the outside. |
364 | 00:19:18,799 | 00:19:20,920 | You feel really secure eating this bowl. | You feel really secure eating this bowl. |
365 | 00:19:21,119 | 00:19:23,960 | That's what you want from a noodle soup, don't you? Ultimately. | That's what you want from a noodle soup, don't you? Ultimately. |
366 | 00:19:24,160 | 00:19:25,480 | It's comfort food! | It's comfort food! |
367 | 00:19:25,680 | 00:19:27,960 | Overall, this bowl is just so flavoursome, | Overall, this bowl is just so flavoursome, |
368 | 00:19:28,160 | 00:19:31,279 | that depth of flavour in the dashi is really nice. | that depth of flavour in the dashi is really nice. |
369 | 00:19:31,480 | 00:19:35,279 | The pork could have had the rind taken off it, | The pork could have had the rind taken off it, |
370 | 00:19:35,480 | 00:19:39,279 | a little bit chewy there, but otherwise this is a really nice bowl. | a little bit chewy there, but otherwise this is a really nice bowl. |
371 | 00:19:39,480 | 00:19:42,440 | Well, look, we've got three bowls of udon on the pass. | Well, look, we've got three bowls of udon on the pass. |
372 | 00:19:42,640 | 00:19:43,920 | It's up to you to decide, Mark. | It's up to you to decide, Mark. |
373 | 00:19:44,119 | 00:19:45,480 | It's gonna be tough. | It's gonna be tough. |
374 | 00:19:50,279 | 00:19:52,880 | MAEVE O'MEARA: Our two home cooks and sous-chef Daniel | MAEVE O'MEARA: Our two home cooks and sous-chef Daniel |
375 | 00:19:53,079 | 00:19:57,599 | have battled it out over the classic Japanese dish udon noodle soup. | have battled it out over the classic Japanese dish udon noodle soup. |
376 | 00:19:57,799 | 00:20:00,880 | Blind-tasting judge Mark has sampled all three dishes | Blind-tasting judge Mark has sampled all three dishes |
377 | 00:20:01,079 | 00:20:03,480 | without knowing who's cooked what. | without knowing who's cooked what. |
378 | 00:20:03,680 | 00:20:06,880 | Will home cooking win out over restaurant technique? | Will home cooking win out over restaurant technique? |
379 | 00:20:08,119 | 00:20:10,480 | DAN HONG: Well, it's the third night of Japanese week | DAN HONG: Well, it's the third night of Japanese week |
380 | 00:20:10,680 | 00:20:15,960 | and Sokyo have really set the bar high with their two recent wins. | and Sokyo have really set the bar high with their two recent wins. |
381 | 00:20:16,160 | 00:20:19,519 | Home cooks, how much do you want it tonight? | Home cooks, how much do you want it tonight? |
382 | 00:20:19,720 | 00:20:21,599 | Yeah, it would be wonderful to get through | Yeah, it would be wonderful to get through |
383 | 00:20:21,799 | 00:20:23,839 | and cook again against Chase. | and cook again against Chase. |
384 | 00:20:24,039 | 00:20:26,839 | I think that's what we're here for and, yeah, hopefully that happens. | I think that's what we're here for and, yeah, hopefully that happens. |
385 | 00:20:27,039 | 00:20:28,319 | Yeah, we've come this far | Yeah, we've come this far |
386 | 00:20:28,519 | 00:20:31,400 | so it would be great to go right to the end. | so it would be great to go right to the end. |
387 | 00:20:31,599 | 00:20:34,720 | Chase, how do you feel that Daniel went this evening? | Chase, how do you feel that Daniel went this evening? |
388 | 00:20:34,920 | 00:20:36,200 | I think he did well. | I think he did well. |
389 | 00:20:36,400 | 00:20:38,720 | Um, there's three good dishes there | Um, there's three good dishes there |
390 | 00:20:38,920 | 00:20:43,200 | and hopefully Sokyo and Daniel did enough. | and hopefully Sokyo and Daniel did enough. |
391 | 00:20:43,400 | 00:20:46,799 | Three bowls of udon soup, all restaurant quality | Three bowls of udon soup, all restaurant quality |
392 | 00:20:47,000 | 00:20:49,519 | but it all comes down to flavour for me | but it all comes down to flavour for me |
393 | 00:20:49,720 | 00:20:52,880 | and the best plate on the pass was... | and the best plate on the pass was... |
394 | 00:20:58,440 | 00:21:01,680 | ..pork and nori udon noodle soup. | ..pork and nori udon noodle soup. |
395 | 00:21:03,400 | 00:21:05,279 | (APPLAUSE) Whose is this? | (APPLAUSE) Whose is this? |
396 | 00:21:09,720 | 00:21:11,000 | How are you feeling? | How are you feeling? |
397 | 00:21:11,200 | 00:21:12,720 | I was happy with what I made | I was happy with what I made |
398 | 00:21:12,920 | 00:21:15,440 | but I don't think I expected to get the best plate | but I don't think I expected to get the best plate |
399 | 00:21:15,640 | 00:21:18,519 | so, yeah, I'm speechless. | so, yeah, I'm speechless. |
400 | 00:21:18,720 | 00:21:21,559 | It was just so flavoursome. | It was just so flavoursome. |
401 | 00:21:21,759 | 00:21:26,640 | The depth of flavour that was in that bowl, well done. | The depth of flavour that was in that bowl, well done. |
402 | 00:21:26,839 | 00:21:28,160 | Thank you so much. | Thank you so much. |
403 | 00:21:28,359 | 00:21:31,559 | That's... yeah, really, really amazing to hear. Really exciting. | That's... yeah, really, really amazing to hear. Really exciting. |
404 | 00:21:31,759 | 00:21:34,480 | Sous-chef Daniel, how are you feeling? | Sous-chef Daniel, how are you feeling? |
405 | 00:21:34,680 | 00:21:40,039 | I still feel happy because I did what I'm supposed to do. | I still feel happy because I did what I'm supposed to do. |
406 | 00:21:40,240 | 00:21:42,680 | Congratulations. Thank you. | Congratulations. Thank you. |
407 | 00:21:44,000 | 00:21:47,359 | Mark, which plate did not live up to your expectations? | Mark, which plate did not live up to your expectations? |
408 | 00:21:48,400 | 00:21:52,839 | Dan, the plate that didn't live up to expectations for me was... | Dan, the plate that didn't live up to expectations for me was... |
409 | 00:21:54,799 | 00:21:57,640 | ..the salmon and miso udon noodle soup. | ..the salmon and miso udon noodle soup. |
410 | 00:21:57,839 | 00:21:59,519 | That's mine, thanks, Mark. | That's mine, thanks, Mark. |
411 | 00:22:00,720 | 00:22:04,559 | Sorry, Larissa, it looks restaurant quality. | Sorry, Larissa, it looks restaurant quality. |
412 | 00:22:04,759 | 00:22:06,279 | Theatrically it was great. | Theatrically it was great. |
413 | 00:22:06,519 | 00:22:09,359 | It just didn't have that depth of flavour that I was looking for. I agree. | It just didn't have that depth of flavour that I was looking for. I agree. |
414 | 00:22:09,559 | 00:22:11,599 | You know, all three dishes look so great up there. | You know, all three dishes look so great up there. |
415 | 00:22:11,799 | 00:22:14,480 | I was so pleased to even be in... | I was so pleased to even be in... |
416 | 00:22:14,680 | 00:22:17,319 | ..you know, be comparable to the other dishes that were up there | ..you know, be comparable to the other dishes that were up there |
417 | 00:22:17,519 | 00:22:18,720 | So good. | So good. |
418 | 00:22:18,920 | 00:22:22,000 | I'm so sorry, Larissa, that means you are going home tonight. | I'm so sorry, Larissa, that means you are going home tonight. |
419 | 00:22:22,200 | 00:22:27,039 | But congratulations, Blainie, you got best plate on the pass | But congratulations, Blainie, you got best plate on the pass |
420 | 00:22:27,240 | 00:22:28,759 | and you get this trophy. | and you get this trophy. |
421 | 00:22:28,960 | 00:22:30,319 | You're through to the finals! | You're through to the finals! |
422 | 00:22:30,519 | 00:22:34,200 | (LAUGHS) Sweet! Thank you so much. | (LAUGHS) Sweet! Thank you so much. |
423 | 00:22:36,160 | 00:22:38,440 | I think the home cooks actually cooked it really well. | I think the home cooks actually cooked it really well. |
424 | 00:22:38,640 | 00:22:40,279 | Defeated my dish. | Defeated my dish. |
425 | 00:22:41,359 | 00:22:42,920 | It's so cool! | It's so cool! |
426 | 00:22:44,640 | 00:22:45,920 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
427 | 00:22:46,119 | 00:22:47,960 | BLAINIE: I've never used a binchotan box before. | BLAINIE: I've never used a binchotan box before. |
428 | 00:22:48,160 | 00:22:49,799 | Yeah, I was a little bit worried about that. | Yeah, I was a little bit worried about that. |
429 | 00:22:50,000 | 00:22:52,480 | I do feel confident. I should be able to execute it well. | I do feel confident. I should be able to execute it well. |
430 | 00:22:52,680 | 00:22:54,400 | Whoa. Look at this. I'm starting a fire. | Whoa. Look at this. I'm starting a fire. |
431 | 00:22:54,599 | 00:22:55,880 | Smell good, right? | Smell good, right? |
432 | 00:22:56,079 | 00:22:57,799 | Just smells like Japan. | Just smells like Japan. |
433 | 00:22:58,000 | 00:22:59,440 | MELISSA LEONG: Both plates on the pass tonight | MELISSA LEONG: Both plates on the pass tonight |
434 | 00:22:59,640 | 00:23:02,359 | exhibited the true spirit of Japanese cuisine. | exhibited the true spirit of Japanese cuisine. |
435 | 00:23:02,559 | 00:23:07,240 | And later in the week I'll show you spectacular sushi, Sokyo style. | And later in the week I'll show you spectacular sushi, Sokyo style. |
436 | 00:23:07,440 | 00:23:09,920 | MAN: So this one here is psycho salmon. | MAN: So this one here is psycho salmon. |
437 | 00:23:10,119 | 00:23:11,839 | Mm! Oh, my. | Mm! Oh, my. |
438 | 00:23:12,039 | 00:23:14,720 | I feel like I'm eating sushi for the first time. | I feel like I'm eating sushi for the first time. |