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1 | 00:00:02,040 | 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 | 00:00:05,040 | it's the final showdown between | it's the final showdown between |
3 | 00:00:05,240 | 00:00:07,400 | the last home cook standing, Blainie, | the last home cook standing, Blainie, |
4 | 00:00:07,599 | 00:00:11,000 | and the executive chef from Japanese restaurant Sokyo. | and the executive chef from Japanese restaurant Sokyo. |
5 | 00:00:11,199 | 00:00:13,480 | CHASE KOJIMA: She did really well for the last three nights | CHASE KOJIMA: She did really well for the last three nights |
6 | 00:00:13,679 | 00:00:15,000 | but obviously I'm not worried. | but obviously I'm not worried. |
7 | 00:00:15,199 | 00:00:17,879 | The challenge - to create their best robatayaki | The challenge - to create their best robatayaki |
8 | 00:00:18,079 | 00:00:20,839 | using centuries-old Japanese technique. | using centuries-old Japanese technique. |
9 | 00:00:21,039 | 00:00:22,879 | BLAINIE: Never used binchotan box before. | BLAINIE: Never used binchotan box before. |
10 | 00:00:23,079 | 00:00:24,839 | Yeah, I was a little bit worried about that. | Yeah, I was a little bit worried about that. |
11 | 00:00:25,039 | 00:00:27,359 | I do feel confident. I should be able to execute it well. | I do feel confident. I should be able to execute it well. |
12 | 00:00:27,559 | 00:00:29,800 | Whoa. Look at this. I'm starting a fire. | Whoa. Look at this. I'm starting a fire. |
13 | 00:00:30,000 | 00:00:31,320 | It's the ultimate food fight | It's the ultimate food fight |
14 | 00:00:31,519 | 00:00:33,880 | to discover if a delicious home-cooked meal... | to discover if a delicious home-cooked meal... |
15 | 00:00:34,079 | 00:00:37,039 | MELISSA LEONG: They exhibited the true spirit of Japanese cuisine. | MELISSA LEONG: They exhibited the true spirit of Japanese cuisine. |
16 | 00:00:37,240 | 00:00:39,600 | ..can beat the refinement of a restaurant dish. | ..can beat the refinement of a restaurant dish. |
17 | 00:00:39,799 | 00:00:42,399 | DAN HONG: Altogether, it's absolutely delicious. | DAN HONG: Altogether, it's absolutely delicious. |
18 | 00:00:42,600 | 00:00:45,719 | Judged by executive chef Dan Hong, | Judged by executive chef Dan Hong, |
19 | 00:00:45,920 | 00:00:47,799 | renowned chef Mark Olive | renowned chef Mark Olive |
20 | 00:00:48,000 | 00:00:50,320 | and food writer Melissa Leong... | and food writer Melissa Leong... |
21 | 00:00:50,520 | 00:00:51,799 | Let's cook. | Let's cook. |
22 | 00:00:52,000 | 00:00:53,679 | ..will Blainie have what it takes | ..will Blainie have what it takes |
23 | 00:00:53,880 | 00:00:57,079 | to outcook the most experienced of the chefs' line? | to outcook the most experienced of the chefs' line? |
24 | 00:01:07,920 | 00:01:11,719 | Japanese week has been a competitive battle of technique and precision | Japanese week has been a competitive battle of technique and precision |
25 | 00:01:11,920 | 00:01:13,439 | between four home cooks | between four home cooks |
26 | 00:01:13,640 | 00:01:16,760 | and the professionals from restaurant Sokyo. | and the professionals from restaurant Sokyo. |
27 | 00:01:16,960 | 00:01:19,280 | And now only one home cook remains - | And now only one home cook remains - |
28 | 00:01:19,480 | 00:01:22,400 | education assistant from WA, Blainie. | education assistant from WA, Blainie. |
29 | 00:01:22,599 | 00:01:24,159 | Welcome to my kitchen. | Welcome to my kitchen. |
30 | 00:01:24,359 | 00:01:27,640 | Japan to me, it's just a really fascinating place. | Japan to me, it's just a really fascinating place. |
31 | 00:01:27,840 | 00:01:31,079 | I love the food, I love the culture. I just love everything about it. | I love the food, I love the culture. I just love everything about it. |
32 | 00:01:31,280 | 00:01:33,640 | Blainie's love of Japanese animation | Blainie's love of Japanese animation |
33 | 00:01:33,840 | 00:01:36,359 | led to her passion for Japanese cuisine. | led to her passion for Japanese cuisine. |
34 | 00:01:36,560 | 00:01:38,000 | I just can't help it. I just love it. | I just can't help it. I just love it. |
35 | 00:01:38,200 | 00:01:41,960 | Drawing on experiences from her numerous trips to the country, | Drawing on experiences from her numerous trips to the country, |
36 | 00:01:42,159 | 00:01:43,680 | Blainie has impressed the judges | Blainie has impressed the judges |
37 | 00:01:43,879 | 00:01:46,359 | with authentic dishes from the heart. | with authentic dishes from the heart. |
38 | 00:01:46,560 | 00:01:47,960 | DAN HONG: I love the flavour of the salmon. | DAN HONG: I love the flavour of the salmon. |
39 | 00:01:48,159 | 00:01:49,759 | It's absolutely delicious. | It's absolutely delicious. |
40 | 00:01:49,960 | 00:01:51,680 | This is a really nice bowl. | This is a really nice bowl. |
41 | 00:01:51,879 | 00:01:53,400 | And you get this trophy! | And you get this trophy! |
42 | 00:01:53,599 | 00:01:55,520 | You're through to the final! So awesome! | You're through to the final! So awesome! |
43 | 00:01:55,719 | 00:01:57,960 | And with the taste of victory under her belt | And with the taste of victory under her belt |
44 | 00:01:58,159 | 00:02:01,040 | she's more than ready to take on executive chef Chase | she's more than ready to take on executive chef Chase |
45 | 00:02:01,239 | 00:02:03,239 | from hatted restaurant Sokyo. | from hatted restaurant Sokyo. |
46 | 00:02:03,439 | 00:02:06,439 | We focus on pure, clean, simple flavours. | We focus on pure, clean, simple flavours. |
47 | 00:02:06,640 | 00:02:09,840 | Known for his detailed precision and creative flair. | Known for his detailed precision and creative flair. |
48 | 00:02:10,039 | 00:02:13,800 | Keep it very minimal. You know, let the produce shine. | Keep it very minimal. You know, let the produce shine. |
49 | 00:02:14,000 | 00:02:16,560 | Kelp made with Japanese sugar. | Kelp made with Japanese sugar. |
50 | 00:02:16,759 | 00:02:21,079 | It's a perfect sushi. The fish is perfect, the rice... | It's a perfect sushi. The fish is perfect, the rice... |
51 | 00:02:21,280 | 00:02:25,039 | I feel like I'm eating sushi for the first time. It's exquisite. | I feel like I'm eating sushi for the first time. It's exquisite. |
52 | 00:02:25,240 | 00:02:28,479 | It's up to Blainie to bring authenticity and her A-game | It's up to Blainie to bring authenticity and her A-game |
53 | 00:02:28,680 | 00:02:30,000 | to the table. | to the table. |
54 | 00:02:30,199 | 00:02:32,400 | Knowing that I'm going up against the executive chef, | Knowing that I'm going up against the executive chef, |
55 | 00:02:32,599 | 00:02:34,039 | it's mind-blowing. | it's mind-blowing. |
56 | 00:02:35,800 | 00:02:38,280 | Good evening and welcome to The Chefs' Line. | Good evening and welcome to The Chefs' Line. |
57 | 00:02:38,479 | 00:02:42,560 | Blainie, congratulations on making it to the final of Japanese week. | Blainie, congratulations on making it to the final of Japanese week. |
58 | 00:02:42,759 | 00:02:44,039 | Thank you. | Thank you. |
59 | 00:02:44,240 | 00:02:45,680 | How does it make you feel? | How does it make you feel? |
60 | 00:02:45,879 | 00:02:47,400 | A little bit scared, actually. | A little bit scared, actually. |
61 | 00:02:47,599 | 00:02:49,000 | (LAUGHTER) | (LAUGHTER) |
62 | 00:02:49,199 | 00:02:52,479 | Super excited and happy to be here but, yeah, a little bit nervous. | Super excited and happy to be here but, yeah, a little bit nervous. |
63 | 00:02:52,680 | 00:02:55,639 | Blainie, did you ever think that your home cooking | Blainie, did you ever think that your home cooking |
64 | 00:02:55,840 | 00:02:58,920 | would be in the same league as a professional Japanese restaurant? | would be in the same league as a professional Japanese restaurant? |
65 | 00:02:59,120 | 00:03:00,400 | No, not at all. | No, not at all. |
66 | 00:03:00,599 | 00:03:03,039 | I mean, I love cooking, obviously, and I've had a lot of practice | I mean, I love cooking, obviously, and I've had a lot of practice |
67 | 00:03:03,240 | 00:03:07,879 | but, no, I didn't think I'd ever beat any of the professional chefs. | but, no, I didn't think I'd ever beat any of the professional chefs. |
68 | 00:03:08,080 | 00:03:09,879 | Executive chef Chase, | Executive chef Chase, |
69 | 00:03:10,080 | 00:03:13,400 | what do you think of what you've seen from Blainie this week? | what do you think of what you've seen from Blainie this week? |
70 | 00:03:13,599 | 00:03:15,840 | She's good under the pressure, I think. | She's good under the pressure, I think. |
71 | 00:03:16,039 | 00:03:19,639 | She executes really well. I'm really excited, actually. | She executes really well. I'm really excited, actually. |
72 | 00:03:19,840 | 00:03:21,439 | I'm a chef. I want to cook. | I'm a chef. I want to cook. |
73 | 00:03:21,639 | 00:03:23,240 | Bring it! | Bring it! |
74 | 00:03:23,439 | 00:03:25,319 | (LAUGHTER, GROANS) | (LAUGHTER, GROANS) |
75 | 00:03:25,520 | 00:03:28,879 | You must be itching to find out what you'll both be cooking | You must be itching to find out what you'll both be cooking |
76 | 00:03:29,079 | 00:03:31,079 | in the final of Japanese week. | in the final of Japanese week. |
77 | 00:03:31,280 | 00:03:34,000 | We want to see your best... | We want to see your best... |
78 | 00:03:34,199 | 00:03:36,360 | ..robatayaki. | ..robatayaki. |
79 | 00:03:37,120 | 00:03:39,719 | MAEVE O'MEARA: 'Robatayaki' means 'fireside cooking'. | MAEVE O'MEARA: 'Robatayaki' means 'fireside cooking'. |
80 | 00:03:39,920 | 00:03:44,039 | Items are skewered and cooked over charcoal in a binchotan grill. | Items are skewered and cooked over charcoal in a binchotan grill. |
81 | 00:03:44,240 | 00:03:47,920 | Binchotan is the charcoal used in Japanese cooking for centuries. | Binchotan is the charcoal used in Japanese cooking for centuries. |
82 | 00:03:48,120 | 00:03:52,280 | It can reach temperatures of up to a thousand degrees Celsius. | It can reach temperatures of up to a thousand degrees Celsius. |
83 | 00:03:52,479 | 00:03:54,840 | Hokkaido fishermen took binchotan on their boats | Hokkaido fishermen took binchotan on their boats |
84 | 00:03:55,039 | 00:03:56,719 | to cook their catch at sea. | to cook their catch at sea. |
85 | 00:03:56,920 | 00:04:00,520 | And we want to see what kind of things | And we want to see what kind of things |
86 | 00:04:00,719 | 00:04:03,719 | you are gonna be grilling over the robata. | you are gonna be grilling over the robata. |
87 | 00:04:03,919 | 00:04:06,080 | Tonight's blind-tasting judge is Melissa. | Tonight's blind-tasting judge is Melissa. |
88 | 00:04:06,280 | 00:04:07,560 | Good luck. | Good luck. |
89 | 00:04:07,759 | 00:04:10,159 | Melissa will try both dishes and choose tonight's winner, | Melissa will try both dishes and choose tonight's winner, |
90 | 00:04:10,360 | 00:04:12,840 | but she won't know which plate belongs to whom. | but she won't know which plate belongs to whom. |
91 | 00:04:14,479 | 00:04:18,439 | You both have one hour till your plate needs to be on the pass. | You both have one hour till your plate needs to be on the pass. |
92 | 00:04:18,639 | 00:04:20,079 | Let's cook! | Let's cook! |
93 | 00:04:22,759 | 00:04:24,959 | I'm cooking it on this thing for starters, | I'm cooking it on this thing for starters, |
94 | 00:04:25,160 | 00:04:26,839 | which is, um... yeah, a little bit daunting. | which is, um... yeah, a little bit daunting. |
95 | 00:04:27,040 | 00:04:29,720 | Never used binchotan box before | Never used binchotan box before |
96 | 00:04:29,920 | 00:04:31,240 | so it's a Japanese grill, | so it's a Japanese grill, |
97 | 00:04:31,439 | 00:04:33,439 | but the binchotan is the Japanese charcoal. | but the binchotan is the Japanese charcoal. |
98 | 00:04:33,639 | 00:04:35,279 | Yeah, I was a little bit worried about that. | Yeah, I was a little bit worried about that. |
99 | 00:04:35,480 | 00:04:36,879 | I do feel confident. | I do feel confident. |
100 | 00:04:37,079 | 00:04:39,920 | I mean, he's the executive chef of a fancy restaurant. | I mean, he's the executive chef of a fancy restaurant. |
101 | 00:04:40,120 | 00:04:42,600 | So, yeah, a little... little bit scary. | So, yeah, a little... little bit scary. |
102 | 00:04:42,800 | 00:04:44,480 | He's pretty awesome. | He's pretty awesome. |
103 | 00:04:44,680 | 00:04:48,000 | I do have experience under the pressure | I do have experience under the pressure |
104 | 00:04:48,199 | 00:04:50,560 | and I should be able to execute it well. | and I should be able to execute it well. |
105 | 00:04:51,600 | 00:04:55,120 | I decided on making a mixed plate which had chicken, speck, | I decided on making a mixed plate which had chicken, speck, |
106 | 00:04:55,319 | 00:04:56,920 | spring onions, tofu | spring onions, tofu |
107 | 00:04:57,120 | 00:04:59,199 | and a little side dish of fried bean sprouts. | and a little side dish of fried bean sprouts. |
108 | 00:04:59,399 | 00:05:02,560 | I had chicken thighs, I had chicken wings and chicken skin | I had chicken thighs, I had chicken wings and chicken skin |
109 | 00:05:02,759 | 00:05:05,360 | because I really like crisping up the chicken skin on the grill. | because I really like crisping up the chicken skin on the grill. |
110 | 00:05:05,560 | 00:05:09,879 | I was trying to evoke memories of eating yakitori in a... | I was trying to evoke memories of eating yakitori in a... |
111 | 00:05:10,079 | 00:05:11,439 | ..in a little smoky izakaya | ..in a little smoky izakaya |
112 | 00:05:11,639 | 00:05:14,319 | under the train tracks in Tokyo with a couple of beers. | under the train tracks in Tokyo with a couple of beers. |
113 | 00:05:14,560 | 00:05:17,000 | That's what I'm going for. Well, that's, you know, that's awesome. | That's what I'm going for. Well, that's, you know, that's awesome. |
114 | 00:05:17,199 | 00:05:19,519 | Because I was recently in Tokyo, a couple of months ago | Because I was recently in Tokyo, a couple of months ago |
115 | 00:05:19,720 | 00:05:21,600 | and I went to a yakitori restaurant | and I went to a yakitori restaurant |
116 | 00:05:21,800 | 00:05:23,720 | and I had all different parts of the chicken. | and I had all different parts of the chicken. |
117 | 00:05:23,920 | 00:05:25,839 | What parts of the chicken are you using tonight? | What parts of the chicken are you using tonight? |
118 | 00:05:26,040 | 00:05:28,600 | I've not got anything too crazy tonight but I have got chicken skin. | I've not got anything too crazy tonight but I have got chicken skin. |
119 | 00:05:28,800 | 00:05:30,680 | So it's the crispy... I love chicken skin! | So it's the crispy... I love chicken skin! |
120 | 00:05:30,879 | 00:05:35,399 | Yeah, I know, it's probably horribly bad for you but it's delicious. | Yeah, I know, it's probably horribly bad for you but it's delicious. |
121 | 00:05:35,600 | 00:05:37,000 | It's good to see you pushing yourself. | It's good to see you pushing yourself. |
122 | 00:05:37,199 | 00:05:39,159 | So, good luck. | So, good luck. |
123 | 00:05:39,360 | 00:05:41,399 | Thank you. MARK OLIVE: Good luck, Blainie. | Thank you. MARK OLIVE: Good luck, Blainie. |
124 | 00:05:42,680 | 00:05:46,840 | Tonight I am making robatayaki with alfonsino. | Tonight I am making robatayaki with alfonsino. |
125 | 00:05:47,040 | 00:05:51,079 | It's a really delicious and fatty white fish. | It's a really delicious and fatty white fish. |
126 | 00:05:51,279 | 00:05:52,639 | I think it's... | I think it's... |
127 | 00:05:52,840 | 00:05:55,560 | The Australian alfonsino is probably the world's best, I think. | The Australian alfonsino is probably the world's best, I think. |
128 | 00:05:55,759 | 00:05:57,840 | I'm gonna cook it over binchotan grill, | I'm gonna cook it over binchotan grill, |
129 | 00:05:58,040 | 00:06:03,160 | get the skin nice and crispy with the soy and vinegar dressing. | get the skin nice and crispy with the soy and vinegar dressing. |
130 | 00:06:05,160 | 00:06:07,720 | I really want to showcase Australian produce | I really want to showcase Australian produce |
131 | 00:06:07,920 | 00:06:10,720 | with the Japanese techniques and flavours. | with the Japanese techniques and flavours. |
132 | 00:06:11,839 | 00:06:14,759 | With Japanese cuisine it's all about respecting the produce. | With Japanese cuisine it's all about respecting the produce. |
133 | 00:06:18,600 | 00:06:23,240 | I'm just gonna let the fish and the thing do... do its thing, | I'm just gonna let the fish and the thing do... do its thing, |
134 | 00:06:23,439 | 00:06:25,399 | and it should be very delicious. | and it should be very delicious. |
135 | 00:06:27,600 | 00:06:30,319 | After I've filleted the alfonsino, I made a really strong brine, | After I've filleted the alfonsino, I made a really strong brine, |
136 | 00:06:30,519 | 00:06:34,319 | maybe, like, 20% salt into the solution. | maybe, like, 20% salt into the solution. |
137 | 00:06:35,439 | 00:06:37,040 | It's gonna change the whole chemistry | It's gonna change the whole chemistry |
138 | 00:06:37,240 | 00:06:39,639 | about the fish and the... and the water itself, | about the fish and the... and the water itself, |
139 | 00:06:39,840 | 00:06:41,360 | like, it stops from drippage. | like, it stops from drippage. |
140 | 00:06:41,560 | 00:06:43,480 | But this brine is not traditional. | But this brine is not traditional. |
141 | 00:06:43,680 | 00:06:47,759 | It's a bit, um... Version of ours with vinegars and brown sugar. | It's a bit, um... Version of ours with vinegars and brown sugar. |
142 | 00:06:50,680 | 00:06:52,279 | So I get my brine quickly. | So I get my brine quickly. |
143 | 00:06:52,480 | 00:06:55,199 | Having only an hour and doing the robata dish, | Having only an hour and doing the robata dish, |
144 | 00:06:55,399 | 00:06:57,279 | I knew it's not gonna be easy, | I knew it's not gonna be easy, |
145 | 00:06:57,480 | 00:07:00,639 | so right from the beginning I was going full speed. | so right from the beginning I was going full speed. |
146 | 00:07:03,439 | 00:07:05,319 | DAN HONG: Chase, you're moving quite fast. | DAN HONG: Chase, you're moving quite fast. |
147 | 00:07:05,519 | 00:07:08,199 | Well, limited on time. (CHUCKLES) | Well, limited on time. (CHUCKLES) |
148 | 00:07:08,399 | 00:07:10,639 | What do you love about alfonsino? | What do you love about alfonsino? |
149 | 00:07:10,839 | 00:07:12,920 | The fat content on it. | The fat content on it. |
150 | 00:07:13,120 | 00:07:15,319 | Like, you'll see that fat dripping onto the binchotan. | Like, you'll see that fat dripping onto the binchotan. |
151 | 00:07:15,519 | 00:07:18,199 | It's gonna smoke it like crazy and so delicious. | It's gonna smoke it like crazy and so delicious. |
152 | 00:07:18,399 | 00:07:21,480 | And what are you serving with the alfonsino? | And what are you serving with the alfonsino? |
153 | 00:07:21,680 | 00:07:24,959 | Ah, just really simple. Just mushrooms and scallions, negi. | Ah, just really simple. Just mushrooms and scallions, negi. |
154 | 00:07:25,160 | 00:07:26,720 | I'm gonna get the skin really crispy. | I'm gonna get the skin really crispy. |
155 | 00:07:26,920 | 00:07:28,879 | It's like almost like you're eating a scale. | It's like almost like you're eating a scale. |
156 | 00:07:29,079 | 00:07:31,079 | You look like you're really busy. We'll leave you to it. | You look like you're really busy. We'll leave you to it. |
157 | 00:07:31,279 | 00:07:35,519 | I kept the fish in the brine for about 20 minutes, | I kept the fish in the brine for about 20 minutes, |
158 | 00:07:35,720 | 00:07:38,000 | and that gives it a really big punch, | and that gives it a really big punch, |
159 | 00:07:38,199 | 00:07:39,639 | before I put it on the bincho. | before I put it on the bincho. |
160 | 00:07:39,840 | 00:07:43,000 | Rebecca, what's it like watching Chase San finally cook? | Rebecca, what's it like watching Chase San finally cook? |
161 | 00:07:43,199 | 00:07:45,680 | It's good, it's awesome. He looks like he's got it under control. | It's good, it's awesome. He looks like he's got it under control. |
162 | 00:07:45,879 | 00:07:47,519 | I know he's a very seasoned chef. | I know he's a very seasoned chef. |
163 | 00:07:47,720 | 00:07:50,120 | I've got a lot of faith in him to win this. | I've got a lot of faith in him to win this. |
164 | 00:07:50,319 | 00:07:52,680 | And, Alex, what's Chase San like as a boss? | And, Alex, what's Chase San like as a boss? |
165 | 00:07:52,879 | 00:07:54,439 | ALEX: He moves really fast, right? | ALEX: He moves really fast, right? |
166 | 00:07:54,639 | 00:07:56,959 | And that's kind of his working style. | And that's kind of his working style. |
167 | 00:07:57,159 | 00:07:58,879 | Fast, fast, fast and go, go, go. | Fast, fast, fast and go, go, go. |
168 | 00:07:59,079 | 00:08:01,079 | But it looks like he's under the pressure. | But it looks like he's under the pressure. |
169 | 00:08:01,279 | 00:08:02,839 | MAN: I think he's not under pressure. | MAN: I think he's not under pressure. |
170 | 00:08:03,040 | 00:08:05,839 | I think he just wants to get job done. | I think he just wants to get job done. |
171 | 00:08:06,040 | 00:08:08,120 | Alright, thank you very much. | Alright, thank you very much. |
172 | 00:08:08,319 | 00:08:09,759 | Thank you, chef. | Thank you, chef. |
173 | 00:08:11,920 | 00:08:16,240 | I decided on making tare, which is just Japanese word for sauce, | I decided on making tare, which is just Japanese word for sauce, |
174 | 00:08:16,439 | 00:08:20,439 | which is soy sauce, mirin, sake, sugar. | which is soy sauce, mirin, sake, sugar. |
175 | 00:08:20,639 | 00:08:24,240 | Really sort of quite traditional to have with chicken yakitori. | Really sort of quite traditional to have with chicken yakitori. |
176 | 00:08:26,199 | 00:08:29,319 | I've prepped all my ingredients, most of them anyway. | I've prepped all my ingredients, most of them anyway. |
177 | 00:08:29,519 | 00:08:31,600 | I need to put some on skewers | I need to put some on skewers |
178 | 00:08:31,800 | 00:08:35,840 | and then once I've done that I need to start barbecuing 'em. | and then once I've done that I need to start barbecuing 'em. |
179 | 00:08:36,039 | 00:08:38,559 | I used chicken wings because I love them on a barbecue - | I used chicken wings because I love them on a barbecue - |
180 | 00:08:38,759 | 00:08:41,639 | they crisp up really nicely just with a bit of salt and pepper. | they crisp up really nicely just with a bit of salt and pepper. |
181 | 00:08:44,039 | 00:08:47,360 | I use the chicken thighs - that's sort of pretty classic Japanese - | I use the chicken thighs - that's sort of pretty classic Japanese - |
182 | 00:08:47,559 | 00:08:51,679 | and that's... I used a soy sauce tare on those. | and that's... I used a soy sauce tare on those. |
183 | 00:08:51,879 | 00:08:53,679 | I'm just doing some spring onions. | I'm just doing some spring onions. |
184 | 00:08:55,519 | 00:08:57,240 | I haven't really used a robata before. | I haven't really used a robata before. |
185 | 00:08:57,440 | 00:09:01,399 | I've used a similar sort of thing but not with the binchotan coal, | I've used a similar sort of thing but not with the binchotan coal, |
186 | 00:09:01,600 | 00:09:04,480 | ah, which is pretty full-on. | ah, which is pretty full-on. |
187 | 00:09:04,679 | 00:09:07,360 | CHASE: I really love cooking with binchotan. | CHASE: I really love cooking with binchotan. |
188 | 00:09:07,559 | 00:09:09,559 | It's not like anything else. | It's not like anything else. |
189 | 00:09:09,759 | 00:09:11,159 | The best thing about binchotan, | The best thing about binchotan, |
190 | 00:09:11,360 | 00:09:14,399 | you're just cooking off of dry heat and its own smoke. | you're just cooking off of dry heat and its own smoke. |
191 | 00:09:14,600 | 00:09:16,120 | There's absolutely no fire. | There's absolutely no fire. |
192 | 00:09:16,879 | 00:09:19,919 | Whoa! Look at this. I'm starting a fire. | Whoa! Look at this. I'm starting a fire. |
193 | 00:09:22,360 | 00:09:25,799 | MELISSA LEONG: Wow! It smells amazing in here. | MELISSA LEONG: Wow! It smells amazing in here. |
194 | 00:09:26,000 | 00:09:29,399 | The flavours are so pure and so primal. | The flavours are so pure and so primal. |
195 | 00:09:29,600 | 00:09:31,240 | Absolutely gorgeous. | Absolutely gorgeous. |
196 | 00:09:32,399 | 00:09:33,840 | Very Japanese. | Very Japanese. |
197 | 00:09:40,639 | 00:09:42,120 | DAN HONG: There's thirty minutes left, guys. | DAN HONG: There's thirty minutes left, guys. |
198 | 00:09:42,320 | 00:09:43,799 | We're halfway there. | We're halfway there. |
199 | 00:09:44,000 | 00:09:45,799 | MAEVE O'MEARA: It's the final of Japanese week. | MAEVE O'MEARA: It's the final of Japanese week. |
200 | 00:09:46,000 | 00:09:48,120 | Executive chef Chase of Sokyo is facing | Executive chef Chase of Sokyo is facing |
201 | 00:09:48,320 | 00:09:50,840 | last night's winning home cook, Blainie. | last night's winning home cook, Blainie. |
202 | 00:09:51,039 | 00:09:52,600 | What happens when that happens? | What happens when that happens? |
203 | 00:09:52,799 | 00:09:54,399 | Tonight they're making dishes | Tonight they're making dishes |
204 | 00:09:54,600 | 00:09:58,600 | created using a centuries-old grilling method - robatayaki. | created using a centuries-old grilling method - robatayaki. |
205 | 00:09:58,799 | 00:10:03,679 | To me, all the universals of cooking over hot coals apply to robatayaki. | To me, all the universals of cooking over hot coals apply to robatayaki. |
206 | 00:10:03,879 | 00:10:06,919 | The skill involved in being able to evenly cook | The skill involved in being able to evenly cook |
207 | 00:10:07,120 | 00:10:10,759 | meat or vegetables over those coals to make sure they take on | meat or vegetables over those coals to make sure they take on |
208 | 00:10:10,960 | 00:10:14,480 | that charred, beautiful flavour from the coals, but not overcook. | that charred, beautiful flavour from the coals, but not overcook. |
209 | 00:10:14,679 | 00:10:18,159 | As long as the fundamentals are done right, I'm very open-minded | As long as the fundamentals are done right, I'm very open-minded |
210 | 00:10:18,360 | 00:10:20,639 | and very excited to try something new and different. | and very excited to try something new and different. |
211 | 00:10:20,840 | 00:10:23,720 | There's a lot of things that can go wrong with cooking the chicken. | There's a lot of things that can go wrong with cooking the chicken. |
212 | 00:10:23,919 | 00:10:25,519 | I put the chicken on the grill... | I put the chicken on the grill... |
213 | 00:10:25,720 | 00:10:27,960 | ..flames. (LAUGHS) | ..flames. (LAUGHS) |
214 | 00:10:29,480 | 00:10:32,559 | Blainie, she's got a bit of smoke happening down here. | Blainie, she's got a bit of smoke happening down here. |
215 | 00:10:32,759 | 00:10:35,000 | She's very inexperienced with that binchotan charcoal. | She's very inexperienced with that binchotan charcoal. |
216 | 00:10:35,200 | 00:10:36,519 | It's really hot. | It's really hot. |
217 | 00:10:36,720 | 00:10:38,679 | It's a lot hotter than normal charcoal | It's a lot hotter than normal charcoal |
218 | 00:10:38,879 | 00:10:40,759 | so as soon as that fat drips from that chicken skin, | so as soon as that fat drips from that chicken skin, |
219 | 00:10:40,960 | 00:10:43,080 | boom, flames come up... Fire! | boom, flames come up... Fire! |
220 | 00:10:43,279 | 00:10:44,559 | ..and it burns. | ..and it burns. |
221 | 00:10:44,759 | 00:10:46,720 | There's little doors on the side of the robata there. | There's little doors on the side of the robata there. |
222 | 00:10:46,919 | 00:10:48,279 | She could close them a little bit. | She could close them a little bit. |
223 | 00:10:48,480 | 00:10:50,240 | It'll stop the air sucking in from the bottom. | It'll stop the air sucking in from the bottom. |
224 | 00:10:50,440 | 00:10:52,320 | I'm really keen to see whether or not | I'm really keen to see whether or not |
225 | 00:10:52,519 | 00:10:57,960 | she can really put up a great selection of yakitori on the pass. | she can really put up a great selection of yakitori on the pass. |
226 | 00:10:58,159 | 00:11:00,320 | Yeah. The heat's on Blainie, isn't it? | Yeah. The heat's on Blainie, isn't it? |
227 | 00:11:01,559 | 00:11:03,279 | Whoa! Literally. (CHUCKLES) | Whoa! Literally. (CHUCKLES) |
228 | 00:11:04,440 | 00:11:05,720 | Whoa. | Whoa. |
229 | 00:11:05,919 | 00:11:08,279 | It did worry me a little bit once the flames started up. | It did worry me a little bit once the flames started up. |
230 | 00:11:08,480 | 00:11:10,840 | Um, I didn't want any of my meat to actually ignite. | Um, I didn't want any of my meat to actually ignite. |
231 | 00:11:11,039 | 00:11:12,799 | Because it'll just burn. | Because it'll just burn. |
232 | 00:11:13,919 | 00:11:17,600 | It's really... Blainie, it's really smoky. I know. | It's really... Blainie, it's really smoky. I know. |
233 | 00:11:17,799 | 00:11:19,600 | Didn't you notice in the yakitori bars | Didn't you notice in the yakitori bars |
234 | 00:11:19,799 | 00:11:21,720 | that they used a fan too? | that they used a fan too? |
235 | 00:11:21,919 | 00:11:24,240 | Yeah, but the fan makes the flame higher. | Yeah, but the fan makes the flame higher. |
236 | 00:11:24,440 | 00:11:25,879 | And bigger. | And bigger. |
237 | 00:11:26,879 | 00:11:28,759 | And I don't want it bigger. I want it to stop. | And I don't want it bigger. I want it to stop. |
238 | 00:11:30,399 | 00:11:32,759 | Oh. Alright. Fine. | Oh. Alright. Fine. |
239 | 00:11:32,960 | 00:11:35,600 | What? What does it do? What did you say it does? | What? What does it do? What did you say it does? |
240 | 00:11:35,799 | 00:11:37,639 | Alright, Mr Smartypants. | Alright, Mr Smartypants. |
241 | 00:11:37,840 | 00:11:39,120 | (CHUCKLES) | (CHUCKLES) |
242 | 00:11:39,320 | 00:11:40,799 | Over that way. | Over that way. |
243 | 00:11:42,200 | 00:11:43,799 | Here you go. | Here you go. |
244 | 00:11:48,960 | 00:11:51,440 | So with the king brown mushroom the bottom part is a bit tough | So with the king brown mushroom the bottom part is a bit tough |
245 | 00:11:51,639 | 00:11:54,879 | so I like to use my knife and kind of give it that score | so I like to use my knife and kind of give it that score |
246 | 00:11:55,080 | 00:11:57,600 | and I cooked it with oil and a little bit of butter | and I cooked it with oil and a little bit of butter |
247 | 00:11:57,799 | 00:11:59,480 | and finished it on the bincho. | and finished it on the bincho. |
248 | 00:12:02,120 | 00:12:08,039 | The spray gun has a mixture of grape seed oil and soy sauce | The spray gun has a mixture of grape seed oil and soy sauce |
249 | 00:12:08,240 | 00:12:09,679 | and a little bit of vinegar. | and a little bit of vinegar. |
250 | 00:12:10,720 | 00:12:14,080 | And I'm going to spray it onto the mushrooms | And I'm going to spray it onto the mushrooms |
251 | 00:12:14,279 | 00:12:15,600 | while it cooks on the charcoal. | while it cooks on the charcoal. |
252 | 00:12:15,799 | 00:12:21,120 | It helps the smoke but also gives it that... more of that roasty aroma. | It helps the smoke but also gives it that... more of that roasty aroma. |
253 | 00:12:22,360 | 00:12:25,600 | This tofu, it's got miso and mirin paste on it. | This tofu, it's got miso and mirin paste on it. |
254 | 00:12:25,799 | 00:12:27,679 | I would normally put it under a grill | I would normally put it under a grill |
255 | 00:12:27,879 | 00:12:30,759 | rather than just do it like that, but I think that will be OK. | rather than just do it like that, but I think that will be OK. |
256 | 00:12:30,960 | 00:12:32,600 | The tofu is really simple. | The tofu is really simple. |
257 | 00:12:32,799 | 00:12:35,120 | I was originally gonna do it on the binchotan | I was originally gonna do it on the binchotan |
258 | 00:12:35,320 | 00:12:37,559 | but I was just worried that it was gonna stick, | but I was just worried that it was gonna stick, |
259 | 00:12:37,759 | 00:12:39,799 | so I ended up doing it on the griddle pan. | so I ended up doing it on the griddle pan. |
260 | 00:12:41,159 | 00:12:42,720 | With the bean sprouts, | With the bean sprouts, |
261 | 00:12:42,919 | 00:12:44,759 | I just pan-fried in a little bit of sesame oil | I just pan-fried in a little bit of sesame oil |
262 | 00:12:44,960 | 00:12:46,360 | with a bit of garlic, salt and pepper. | with a bit of garlic, salt and pepper. |
263 | 00:12:46,559 | 00:12:48,720 | So really, really super simple. | So really, really super simple. |
264 | 00:12:48,919 | 00:12:52,519 | It's a really nice accompaniment to something like yakitori, | It's a really nice accompaniment to something like yakitori, |
265 | 00:12:52,720 | 00:12:54,000 | just balances out the flavour, | just balances out the flavour, |
266 | 00:12:54,200 | 00:12:58,440 | plus it's vegetables, so you get a little bit of health kick there. | plus it's vegetables, so you get a little bit of health kick there. |
267 | 00:13:01,679 | 00:13:05,080 | I kept the fish in the brine for about 20 minutes. | I kept the fish in the brine for about 20 minutes. |
268 | 00:13:05,279 | 00:13:08,080 | After that I wiped it down, skewer it... | After that I wiped it down, skewer it... |
269 | 00:13:10,120 | 00:13:11,559 | ..cook it straight on the bincho. | ..cook it straight on the bincho. |
270 | 00:13:12,720 | 00:13:14,679 | And we wanted to add another element. | And we wanted to add another element. |
271 | 00:13:14,879 | 00:13:16,720 | I'm trying to get the skin really crispy, | I'm trying to get the skin really crispy, |
272 | 00:13:16,919 | 00:13:20,080 | so by adding rice crackers you get that. | so by adding rice crackers you get that. |
273 | 00:13:21,279 | 00:13:26,480 | Eggwhites is the secret to getting my scales stuck onto the skin. | Eggwhites is the secret to getting my scales stuck onto the skin. |
274 | 00:13:34,240 | 00:13:36,919 | So the coals are really hot, like 800 degrees, | So the coals are really hot, like 800 degrees, |
275 | 00:13:37,120 | 00:13:39,399 | and once it hits anything it starts to smoke. | and once it hits anything it starts to smoke. |
276 | 00:13:39,600 | 00:13:44,039 | And I'm spraying soy so that it smokes soy into the fish | And I'm spraying soy so that it smokes soy into the fish |
277 | 00:13:44,240 | 00:13:47,200 | so you get that caramelisation flavour, just the smoke. | so you get that caramelisation flavour, just the smoke. |
278 | 00:13:47,399 | 00:13:49,600 | But you're actually not burning anything. | But you're actually not burning anything. |
279 | 00:13:49,799 | 00:13:51,320 | Spring onion cooks really fast. | Spring onion cooks really fast. |
280 | 00:13:51,519 | 00:13:53,919 | I just coated it with extra-virgin olive oil. | I just coated it with extra-virgin olive oil. |
281 | 00:13:54,120 | 00:13:56,000 | When you put it on the bincho it will smoke right away | When you put it on the bincho it will smoke right away |
282 | 00:13:56,200 | 00:13:59,159 | because all that oil's dripping, and then that's all it needs. | because all that oil's dripping, and then that's all it needs. |
283 | 00:14:01,919 | 00:14:04,799 | With these things there is no recipe or timing. | With these things there is no recipe or timing. |
284 | 00:14:05,000 | 00:14:07,360 | I know when it's done, when it's done. | I know when it's done, when it's done. |
285 | 00:14:07,559 | 00:14:10,360 | It's all eyeball and experience. | It's all eyeball and experience. |
286 | 00:14:10,559 | 00:14:14,919 | Feeling the heat, you can kind of guess really close. | Feeling the heat, you can kind of guess really close. |
287 | 00:14:16,559 | 00:14:18,000 | I cut it in half... | I cut it in half... |
288 | 00:14:21,360 | 00:14:23,039 | ..and I cooked it perfectly. | ..and I cooked it perfectly. |
289 | 00:14:24,559 | 00:14:28,600 | We have five minutes before we need your plate on the pass, thank you. | We have five minutes before we need your plate on the pass, thank you. |
290 | 00:14:40,120 | 00:14:41,639 | REBECCA: It looks really good, chef. | REBECCA: It looks really good, chef. |
291 | 00:14:42,840 | 00:14:44,279 | Thank you. | Thank you. |
292 | 00:14:57,799 | 00:15:00,080 | Well done, guys. (APPLAUSE) | Well done, guys. (APPLAUSE) |
293 | 00:15:00,279 | 00:15:01,759 | Nice work. | Nice work. |
294 | 00:15:06,960 | 00:15:08,399 | BLAINIE: Looks really good. | BLAINIE: Looks really good. |
295 | 00:15:09,559 | 00:15:11,159 | Yeah, I think I could've done better | Yeah, I think I could've done better |
296 | 00:15:11,360 | 00:15:14,240 | but given the circumstances of this thing | but given the circumstances of this thing |
297 | 00:15:14,440 | 00:15:17,039 | I think I did as good as I could. | I think I did as good as I could. |
298 | 00:15:17,240 | 00:15:19,200 | I smell good, right? I smell robata? (LAUGHS) | I smell good, right? I smell robata? (LAUGHS) |
299 | 00:15:19,399 | 00:15:21,679 | Dude, no time. One hour, so hot! | Dude, no time. One hour, so hot! |
300 | 00:15:21,879 | 00:15:23,480 | (LAUGHTER) | (LAUGHTER) |
301 | 00:15:23,679 | 00:15:26,679 | One hour is so hard, man. Oh, my God. | One hour is so hard, man. Oh, my God. |
302 | 00:15:30,799 | 00:15:34,000 | MAEVE O'MEARA: The last showdown of Japanese week is over. | MAEVE O'MEARA: The last showdown of Japanese week is over. |
303 | 00:15:34,200 | 00:15:37,440 | Home cook Blainie and Sokyo's executive chef Chase | Home cook Blainie and Sokyo's executive chef Chase |
304 | 00:15:37,639 | 00:15:41,639 | have both plated dishes created in the robatayaki style. | have both plated dishes created in the robatayaki style. |
305 | 00:15:41,840 | 00:15:43,639 | Judge Melissa will now try both plates | Judge Melissa will now try both plates |
306 | 00:15:43,840 | 00:15:47,759 | without knowing which was made by Blainie or which by Chase. | without knowing which was made by Blainie or which by Chase. |
307 | 00:15:49,039 | 00:15:53,360 | MELISSA LEONG: (INHALES) Wow! It smells amazing in here. | MELISSA LEONG: (INHALES) Wow! It smells amazing in here. |
308 | 00:15:53,559 | 00:15:56,399 | Who doesn't love barbecued meats and vegetables? | Who doesn't love barbecued meats and vegetables? |
309 | 00:15:56,600 | 00:15:57,879 | DAN HONG: I know, like... Really. | DAN HONG: I know, like... Really. |
310 | 00:15:58,080 | 00:15:59,960 | ..if you don't, like, something is wrong with you. | ..if you don't, like, something is wrong with you. |
311 | 00:16:00,159 | 00:16:03,200 | (LAUGHS) I don't want to know you. Basically. | (LAUGHS) I don't want to know you. Basically. |
312 | 00:16:04,320 | 00:16:06,200 | This is alfonsino robatayaki. | This is alfonsino robatayaki. |
313 | 00:16:07,320 | 00:16:08,960 | Gosh, it looks gorgeous. | Gosh, it looks gorgeous. |
314 | 00:16:09,159 | 00:16:11,360 | I mean, I love seeing the char | I mean, I love seeing the char |
315 | 00:16:11,559 | 00:16:14,399 | on top of each of these pieces of fish, | on top of each of these pieces of fish, |
316 | 00:16:14,600 | 00:16:17,320 | and the smell is just incredible. | and the smell is just incredible. |
317 | 00:16:32,759 | 00:16:36,759 | That is a... king brown mushroom. Mmm. | That is a... king brown mushroom. Mmm. |
318 | 00:16:38,039 | 00:16:39,399 | Looks juicy. | Looks juicy. |
319 | 00:16:39,600 | 00:16:43,159 | You know, what I love about this dish is that it looks so refined | You know, what I love about this dish is that it looks so refined |
320 | 00:16:43,360 | 00:16:46,799 | but the flavours are so pure and so primal. | but the flavours are so pure and so primal. |
321 | 00:16:47,000 | 00:16:50,320 | You have this gorgeous, you know, taste of that charcoal | You have this gorgeous, you know, taste of that charcoal |
322 | 00:16:50,519 | 00:16:52,200 | all through the fish | all through the fish |
323 | 00:16:52,399 | 00:16:54,480 | and also the vegetables as well. | and also the vegetables as well. |
324 | 00:16:54,679 | 00:16:58,000 | And the fattiness of the fish has kept this dish | And the fattiness of the fish has kept this dish |
325 | 00:16:58,200 | 00:16:59,480 | just so moist and gorgeous. | just so moist and gorgeous. |
326 | 00:16:59,679 | 00:17:03,360 | That is what alfonsino is. It's quite an oily fish. | That is what alfonsino is. It's quite an oily fish. |
327 | 00:17:03,559 | 00:17:05,240 | And, um, I think that was the whole purpose. | And, um, I think that was the whole purpose. |
328 | 00:17:05,440 | 00:17:06,720 | MARK OLIVE: Yeah. | MARK OLIVE: Yeah. |
329 | 00:17:06,920 | 00:17:09,039 | It is a little on the briny side. | It is a little on the briny side. |
330 | 00:17:09,240 | 00:17:11,200 | Obviously that's part of the process | Obviously that's part of the process |
331 | 00:17:11,400 | 00:17:14,000 | of how this fish was kept moist before cooking. | of how this fish was kept moist before cooking. |
332 | 00:17:14,200 | 00:17:17,279 | A little bit intense, but not a deal breaker. | A little bit intense, but not a deal breaker. |
333 | 00:17:17,480 | 00:17:19,400 | Is it roasted rice over the top of the fish? | Is it roasted rice over the top of the fish? |
334 | 00:17:19,640 | 00:17:23,640 | It's called tsubu-arare, which is a roasted rice pellet. Wonderful. | It's called tsubu-arare, which is a roasted rice pellet. Wonderful. |
335 | 00:17:23,839 | 00:17:27,920 | Really contrasts beautifully with the rich smokiness of the fish. | Really contrasts beautifully with the rich smokiness of the fish. |
336 | 00:17:28,119 | 00:17:31,640 | I think that it's paired so beautifully with the mushrooms | I think that it's paired so beautifully with the mushrooms |
337 | 00:17:31,839 | 00:17:34,400 | because of the way the mushrooms have been marinated. | because of the way the mushrooms have been marinated. |
338 | 00:17:34,599 | 00:17:37,640 | There's a beautiful freshness and acidity to it | There's a beautiful freshness and acidity to it |
339 | 00:17:37,839 | 00:17:40,599 | that really, really cuts the richness of the fish | that really, really cuts the richness of the fish |
340 | 00:17:40,799 | 00:17:42,079 | without overpowering it, | without overpowering it, |
341 | 00:17:42,279 | 00:17:46,079 | and the sweetness of the spring onion just really rounds out the flavour. | and the sweetness of the spring onion just really rounds out the flavour. |
342 | 00:17:47,839 | 00:17:53,720 | This is a mixed chicken, tofu and speck robatayaki. | This is a mixed chicken, tofu and speck robatayaki. |
343 | 00:17:53,920 | 00:17:59,279 | I really love how rustic and honest this plate of food looks. | I really love how rustic and honest this plate of food looks. |
344 | 00:17:59,480 | 00:18:02,559 | If I went to an izakaya I would order a cold beer, | If I went to an izakaya I would order a cold beer, |
345 | 00:18:02,759 | 00:18:05,039 | sit at the bar by myself, eat a few skewers, | sit at the bar by myself, eat a few skewers, |
346 | 00:18:05,240 | 00:18:06,759 | and I would be really, really happy. | and I would be really, really happy. |
347 | 00:18:06,960 | 00:18:10,279 | So for me this plate shows a lot of promise. | So for me this plate shows a lot of promise. |
348 | 00:18:10,480 | 00:18:12,559 | Get stuck in, Melissa. | Get stuck in, Melissa. |
349 | 00:18:17,079 | 00:18:18,640 | Mmm. | Mmm. |
350 | 00:18:25,759 | 00:18:27,720 | She's getting it all in there. | She's getting it all in there. |
351 | 00:18:27,920 | 00:18:29,200 | There's a lot riding on this. | There's a lot riding on this. |
352 | 00:18:29,400 | 00:18:31,599 | I just need to make sure that everything is right. | I just need to make sure that everything is right. |
353 | 00:18:31,799 | 00:18:34,559 | No, you're right. You've got to try everything. | No, you're right. You've got to try everything. |
354 | 00:18:34,759 | 00:18:36,559 | Oh, going for the wing. | Oh, going for the wing. |
355 | 00:18:36,799 | 00:18:39,599 | Going for the mid-wing too, my favourite part. She's teasing us. | Going for the mid-wing too, my favourite part. She's teasing us. |
356 | 00:18:39,799 | 00:18:41,119 | I don't know what I'm enjoying more, | I don't know what I'm enjoying more, |
357 | 00:18:41,319 | 00:18:43,799 | the fact that I get to eat this in front of you guys, | the fact that I get to eat this in front of you guys, |
358 | 00:18:44,000 | 00:18:45,559 | or how good this is. | or how good this is. |
359 | 00:18:48,000 | 00:18:50,160 | Well-chosen parts of the chicken. | Well-chosen parts of the chicken. |
360 | 00:18:50,359 | 00:18:52,440 | The wing, the skin, the thigh. | The wing, the skin, the thigh. |
361 | 00:18:52,640 | 00:18:54,079 | They just really sing. | They just really sing. |
362 | 00:18:54,279 | 00:18:57,319 | Absolutely gorgeous, beautiful smoky flavours there. | Absolutely gorgeous, beautiful smoky flavours there. |
363 | 00:18:57,519 | 00:19:01,759 | The tofu, grilled on a hot plate, brushed with miso and mirin. | The tofu, grilled on a hot plate, brushed with miso and mirin. |
364 | 00:19:01,960 | 00:19:06,319 | I would've liked to maybe have seen a bit of char action on this tofu | I would've liked to maybe have seen a bit of char action on this tofu |
365 | 00:19:06,519 | 00:19:09,519 | because I think that it could really take it, but that's OK. | because I think that it could really take it, but that's OK. |
366 | 00:19:09,720 | 00:19:12,720 | Bean sprouts are quite peppery and wilted. | Bean sprouts are quite peppery and wilted. |
367 | 00:19:12,920 | 00:19:14,319 | And they have a nice contrast in texture, | And they have a nice contrast in texture, |
368 | 00:19:14,519 | 00:19:18,319 | and then, of course, the spring onions are quite sweet and lovely. | and then, of course, the spring onions are quite sweet and lovely. |
369 | 00:19:18,519 | 00:19:19,880 | There's so much variety. | There's so much variety. |
370 | 00:19:20,079 | 00:19:23,000 | They've really thought about how everything will go together | They've really thought about how everything will go together |
371 | 00:19:23,200 | 00:19:26,559 | as well as how each individual element would taste separately, | as well as how each individual element would taste separately, |
372 | 00:19:26,759 | 00:19:29,680 | so a lot of consideration, a lot of respect. | so a lot of consideration, a lot of respect. |
373 | 00:19:29,880 | 00:19:32,400 | A bit heavy-handed on the seasoning | A bit heavy-handed on the seasoning |
374 | 00:19:32,599 | 00:19:35,839 | but otherwise I really like the honesty and the purity of this dish. | but otherwise I really like the honesty and the purity of this dish. |
375 | 00:19:36,039 | 00:19:37,480 | Very Japanese. | Very Japanese. |
376 | 00:19:37,680 | 00:19:39,920 | Well, I think it's a fitting end to Japanese week | Well, I think it's a fitting end to Japanese week |
377 | 00:19:40,119 | 00:19:43,079 | so I look forward to being able to deliver my decision. | so I look forward to being able to deliver my decision. |
378 | 00:19:49,079 | 00:19:51,480 | MAEVE O'MEARA: It's been a fiery final cook-off for Japanese week | MAEVE O'MEARA: It's been a fiery final cook-off for Japanese week |
379 | 00:19:51,680 | 00:19:55,960 | with two very different styles of robatayaki dishes on the pass. | with two very different styles of robatayaki dishes on the pass. |
380 | 00:19:57,279 | 00:19:59,519 | Home cook Blainie and executive chef Chase | Home cook Blainie and executive chef Chase |
381 | 00:19:59,720 | 00:20:01,880 | are about to find out from judge Melissa | are about to find out from judge Melissa |
382 | 00:20:02,079 | 00:20:04,319 | which of them is taking home the title. | which of them is taking home the title. |
383 | 00:20:05,400 | 00:20:08,200 | CHASE: At the end of the day it's the judge's opinion. | CHASE: At the end of the day it's the judge's opinion. |
384 | 00:20:08,400 | 00:20:11,079 | I did my best and I hope I win. | I did my best and I hope I win. |
385 | 00:20:11,279 | 00:20:13,680 | I tried my best and I gave it my best | I tried my best and I gave it my best |
386 | 00:20:13,880 | 00:20:16,480 | but it's pretty daunting. | but it's pretty daunting. |
387 | 00:20:16,680 | 00:20:19,240 | Well, it's the final of Japanese week. | Well, it's the final of Japanese week. |
388 | 00:20:19,440 | 00:20:22,720 | You guys really brought your A-game and it showed | You guys really brought your A-game and it showed |
389 | 00:20:22,920 | 00:20:27,839 | by your two beautiful interpretations of robatayaki on the pass. | by your two beautiful interpretations of robatayaki on the pass. |
390 | 00:20:28,039 | 00:20:31,359 | Blainie, how are you feeling? A little bit nervous. | Blainie, how are you feeling? A little bit nervous. |
391 | 00:20:31,559 | 00:20:33,680 | It's a pretty tough challenge. | It's a pretty tough challenge. |
392 | 00:20:33,880 | 00:20:35,279 | The toughest of the bunch, I think. | The toughest of the bunch, I think. |
393 | 00:20:35,480 | 00:20:38,799 | And Chase? It was tough. It's not easy. | And Chase? It was tough. It's not easy. |
394 | 00:20:39,000 | 00:20:42,119 | Um, I respect my other chefs more now. | Um, I respect my other chefs more now. |
395 | 00:20:42,319 | 00:20:44,319 | (LAUGHTER) You know? | (LAUGHTER) You know? |
396 | 00:20:44,519 | 00:20:51,240 | It was easy watching, but actually doing it in that hour... it's tough. | It was easy watching, but actually doing it in that hour... it's tough. |
397 | 00:20:52,279 | 00:20:55,680 | Undoubtedly both plates on the pass tonight | Undoubtedly both plates on the pass tonight |
398 | 00:20:55,880 | 00:20:59,480 | exhibited the true spirit of Japanese cuisine. | exhibited the true spirit of Japanese cuisine. |
399 | 00:20:59,680 | 00:21:02,000 | And you should both be really proud of that. | And you should both be really proud of that. |
400 | 00:21:02,200 | 00:21:06,599 | But for me the best plate on the pass tonight... | But for me the best plate on the pass tonight... |
401 | 00:21:13,440 | 00:21:15,279 | ..was the robata alfonsino. | ..was the robata alfonsino. |
402 | 00:21:17,599 | 00:21:20,279 | (APPLAUSE) | (APPLAUSE) |
403 | 00:21:23,559 | 00:21:26,000 | Relieved. 100% relieved. | Relieved. 100% relieved. |
404 | 00:21:26,200 | 00:21:28,400 | Ah... relief. | Ah... relief. |
405 | 00:21:30,000 | 00:21:31,480 | Congratulations, Chase. | Congratulations, Chase. |
406 | 00:21:31,680 | 00:21:34,319 | That was an incredible display | That was an incredible display |
407 | 00:21:34,519 | 00:21:37,519 | of the simplicity and the beauty of Japanese cuisine | of the simplicity and the beauty of Japanese cuisine |
408 | 00:21:37,720 | 00:21:40,039 | but also the artistry. | but also the artistry. |
409 | 00:21:41,359 | 00:21:45,160 | How are you feeling? Yeah, relieved. Can't lose. | How are you feeling? Yeah, relieved. Can't lose. |
410 | 00:21:45,359 | 00:21:47,160 | (LAUGHTER) | (LAUGHTER) |
411 | 00:21:47,359 | 00:21:48,799 | Now I'm proud of my team. | Now I'm proud of my team. |
412 | 00:21:49,000 | 00:21:51,519 | (LAUGHTER) | (LAUGHTER) |
413 | 00:21:51,720 | 00:21:54,319 | Being able to come here, bring my team, | Being able to come here, bring my team, |
414 | 00:21:54,519 | 00:21:56,200 | yeah, it's just magical. | yeah, it's just magical. |
415 | 00:21:56,400 | 00:22:01,640 | Blainie, your dish also exhibited true spirit of Japanese cooking. | Blainie, your dish also exhibited true spirit of Japanese cooking. |
416 | 00:22:01,839 | 00:22:04,880 | I think this is just a celebration of Japanese cuisine right here. | I think this is just a celebration of Japanese cuisine right here. |
417 | 00:22:05,079 | 00:22:06,680 | Thank you. How are you feeling? | Thank you. How are you feeling? |
418 | 00:22:06,880 | 00:22:08,240 | Um, I'm feeling great. | Um, I'm feeling great. |
419 | 00:22:08,440 | 00:22:12,400 | I did the best I could with tonight's challenge. | I did the best I could with tonight's challenge. |
420 | 00:22:12,599 | 00:22:15,240 | It was my first time cooking with the binchotan | It was my first time cooking with the binchotan |
421 | 00:22:15,440 | 00:22:17,119 | so I had, you know, a few issues | so I had, you know, a few issues |
422 | 00:22:17,319 | 00:22:20,519 | but I'm really happy with what I put up. | but I'm really happy with what I put up. |
423 | 00:22:20,720 | 00:22:23,000 | I've learned heaps, I've met heaps of cool people | I've learned heaps, I've met heaps of cool people |
424 | 00:22:23,200 | 00:22:26,039 | and just knowing that other people appreciate my food, | and just knowing that other people appreciate my food, |
425 | 00:22:26,240 | 00:22:27,680 | it's, yeah, it's been really great. | it's, yeah, it's been really great. |
426 | 00:22:27,880 | 00:22:29,160 | Really good fun. | Really good fun. |
427 | 00:22:29,359 | 00:22:31,119 | Well, congratulations, Blainie. | Well, congratulations, Blainie. |
428 | 00:22:31,319 | 00:22:34,680 | You are the best home cook of Japanese week | You are the best home cook of Japanese week |
429 | 00:22:34,880 | 00:22:39,160 | and congratulations to restaurant Sokyo and Chase Kojima - | and congratulations to restaurant Sokyo and Chase Kojima - |
430 | 00:22:39,359 | 00:22:43,079 | you have been showing us all week what Japanese food is all about. | you have been showing us all week what Japanese food is all about. |
431 | 00:22:43,279 | 00:22:45,480 | So, thank you very much and well done! | So, thank you very much and well done! |
432 | 00:22:45,680 | 00:22:47,920 | (APPLAUSE) | (APPLAUSE) |
433 | 00:22:48,440 | 00:22:50,359 | Nice work. | Nice work. |
434 | 00:22:50,559 | 00:22:51,839 | MAEVE O'MEARA: Next time... | MAEVE O'MEARA: Next time... |
435 | 00:22:52,039 | 00:22:54,440 | Oh, my. That's extraordinary lamb. | Oh, my. That's extraordinary lamb. |
436 | 00:22:54,640 | 00:22:57,759 | ..join me to explore Sokyo's outstanding menu | ..join me to explore Sokyo's outstanding menu |
437 | 00:22:57,960 | 00:23:00,640 | and enjoy the ultimate dining experience. | and enjoy the ultimate dining experience. |
438 | 00:23:00,839 | 00:23:03,920 | I am in heaven. This is everything that Australians love. | I am in heaven. This is everything that Australians love. |
439 | 00:23:04,160 | 00:23:06,720 | One of my life's great mouthfuls, I think. Thank you. | One of my life's great mouthfuls, I think. Thank you. |