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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.